(Jack Keller) wrote in message om>...
> James, what was your original gravity?
>
> I would shy away from a total graivty of 1.100 or higher for
> blackberry, unless you are making a very sweet wine or port. As a dry
> wine, it just balances best at around 11.5-12% abv, in my opinion.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Jack,
Thanks for the reply.I do not know the original gravity.The SG is now
below 1.000. In my original post,I misstated my target SG at which I
would add more sugar to keep the fermentation going. I meant to type
SG= 1.010 instead,thinking that this would be the lowest point at
which I could add sugar to the must to keep the fermentation going. It
is my Dad's batch of wine and we did not do an original gravity.He
makes wine the "old way". I figured by tasteing it that It had very
little alcohol content and suggested that he add another 2.5 lbs. of
sugar fearing that it might spoil due to low alcohol content. So, I
don't know whether it will begin fermenting again by just adding the
sugar or do I need to add more yeast as well?