I've just racked 5 gallons of blackberry wine. These were two batches, one made with Sauternes yeast (my trusted favourite) and the other made with GV1 (a recommendation). I wanted to see what all the fuss is about so made them as identical as I could with the one exception of the yeast strain.
They have both pretty much cleared already, both were low foaming (so not messy), both thrown a similar amount of compact sediment too, and both took about the same time to ferment. Very similar all in all. The proof of the wine will be in the drinking which probably won't happen for some months yet. Tho I may sneak a glass when I bottle in a few months.
Next up will be degassing and stabilising. Shouldn't need any finings for either batch ... so vegan wines, good stuff!
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