CAN I ADD MORE FRUIT TO MY BLACKBERRY WINE TO RESTART FERMENTATION????

Hi! I have started a homemade blackberry wine from "scratch" using blackberries, sugar, water and yeast. It has fermented well over the last 5 weeks. Following the recipe's directions, I removed the solid matter, and although it is still fermenting (very VERY slowly), the wine is still quite sweet and the color is very light. My question is...if I add more blackberries at this point, will the fermentation pick up, and will this 'dry out" my wine (which is what I want). Should I add more yeast? Will that help make it less sweet? I don't want to ruin this wine, as it tastes good, but I would like it drier and darker in color...thank you for any and all suggestions!!!

To get rid of the sweetness you have to let it continue on fermenting. Thats the yeast eating the sugar converting it to alcohol. 6lb of blackberry per gal should make a pretty dark wine, dont know how many you used. If sg was around 1.090 when started just give it a few weeks in a closet it should finish up.

Thank you!!! The recipe I used didn't call for that much fruit. Is it too late for me to add more? And if I do, should I add more yeast?

I would not add more berries at this point. Depending on your recipe you can end up with a dark wine or a lighter one all depending on the berries etc. Also Bob is correct let it finish out, berry wines can take months to finish so be patient.

I wouldnt do that. Maybe dgreen will chim in for you hes been at it a lot longer, maybe he has done something like that. I say let that one finish. Go ahead and start another one. When they are both done get a little glass and try mixing the two together, if you find a combination you like, mix the two together in that percentage and bottle, you will have done same thing. Maybe you will have two different wines and decide you like them both the way they are.

Thank you all so much! I am new to this and just want a decent product!!! So far so good!!!
Cheers!
Annie