I am attempting to make a blackberry wine from blackberries picked in my yard. I followed a recipe found online, adding sugar disolved in water to a bunch of mashed up berries in a mesh bag, etc.
I already added campden tablets, yeast nutrient, pectic enzyme and acid blend according to recipe and then waited 24 hours to pitch red wine yeast.
I got worried because I didn't see fermentation starting, so I took a reading and was surpised by the very high gravity (1.13). I assume the sugar content is too high for fermatation to happen correctly.
The question is, what do I do now?
I was thinking that perhaps I should split the must into two buckets and add water to each and then re-pitch? Would that even work? Will the wine taste really weird because there isn't enough fruit juice in each? Could I add more fruit and basically start the process over adding adjusted amounts of pectice enzyme / acid blend / yeast nutrient?