About 3 weeks ago I started some salal wine. This berry is common along
the Oregon coast. Looks like a very dark blueberry. This weekend I
some blackberry wine.
With both the salal and blackberry my wife and I picked the berries and
steamer to extract the juice which was then placed in 2 liter soda
refrigerated a few days until time to use.. We then added water and
I used a specific gravity of 1.09 for the salal, and 1.10 for the
After two weeks the salal had only dropped to 1.06 and did not seem to
fermenting so I added 1/2 tsp. per gal of a yeast nutrient. With the
I went ahead and added the yeast nutrient at the start. I am using a
for both of these, something suggested as good for a berry wine.
After just a couple days now the blackberry is fermenting quite well
with a lot of
foam on top. The salal just sits there with no signs of fermenting. I
even added a bit
more yeast nutrient and no change.
What is going on here? I'm an amateur at this and don't understand why
one berry is
fermenting right on schedule and the other still several gallons of