I have transferred the small batch of wine I made into its secondary fermenter to sit for a few months. It’s only about a gallon and a half, but what I tasted after the main fermentation tasted like a yeasty red wine. Which is to be expected since the yeast is still in suspension, but at least it didn’t taste sour or anything like that. It has a nice red color to it, but I’ve read that it will fade over time.
The blackberries, however, do not stop coming. I took the 12 pounds of berries I collected and made a larger batch of (according to the recipe, anyways) what will be a sweeter wine. After mashing and letting them soak overnight, I strained them and added the sugar and yeast, and have ended up with about 4 1/2 gallons this time. Hopefully it will not foam so much that the top blows off the fermenter!
This is what 12 pounds of berries looks like:
