Paddlefish
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- Joined
- Oct 1, 2013
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Started a winemaking class and have a batch of concord ready to rack . So I decided to do a batch of blackberry with some of the 7 gallons I have frozen . Crushed a little over a gallon and added it to around 3 gal of sugar water (dissolved #5 ) it's in the pyrex with an airlock . Did this Saturday night , and I'm getting no action at all . Attempting to do this with wild fermentation , I've also heard not a good idea to use water from a water softener , is this true ?