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I'm needing help again!! I have made 4 gallons of blackberry and raspberry wine, which started off beautifully, then I put it in my potting shed, and I think it got too cold. It has stopped bubbling. Can anything be done? I have bought it back into the kitchen which is warm, and am hoping for the best. I would be very glad of any advice.

Well, it depends upon what stage it's at. It could have finished fermenting - some wines do in a couple of weeks. Cold may stop the yeast working temporarily, and if that's the case then letting it get warm again will restart the fermentation. The best thing to do is to taste it to assess how much sugar is left in it - but that depends upon how much you put in in the first place.

So - more info, please. How much sugar? How long ago did you put it outside? What does it taste like now? Has it cleared? etc. etc.

Thanks for speedy reply! I made it about a month ago. I didn't realise that some wines were as quick as that. I put a bag of sugar in it. Three jars are still cloudy with a lot of sludge and one is clear. Havent tasted it! I put it in the shed about 2 weeks ago and bought it back in 2 days ago. The air locks bubble if I give it a good shake! But soon stop. Many thanks. pbf

C'mon, pbf - taste it!!!!!

you're very disciplined!! I sit and taste mine regularly ....
How else will I know when it's ready!!!

MKG, Just had a tasting of the first demi!! Really good, not too sweet, very fruity and daughter says tastes alcoholicy! I shan't know until I have sampled a bit more! I have decanted it into a clean demi. Is that right and should I do the others? Sorry to be so stupid! and Rach1900, there is absolutely nothing disiplined about me! especially after a few glasses of home brew! pbf

Yep, definitely get all of the wine off the muck at the bottom. If it ain't oversweet, the sugar can only now be alcohol, so mission accomplished. It might be worth getting them as cold as possible (not freezing) first, as deposits drop out more readily with falling temperature. When you get it into a clean demijohn, top it up with plain old tapwater. DON'T fall for the old chestnut of topping up with sugar solution. All that'll happen is you'll start a really sluggish fermentation which will cloud your wine all over again for about three months - and you'll gain about a quarter of a percent of alcohol. Hardly worthwhile.

Enjoy!

MKG Many, many thanks . It's all in clean jars, much tasting went on, and now it is tucked away on the larder floor. I shall try and forget it for a bit. Might try your alcoholic water next!! pbf