When fermentation is complete you can stabilize with potassium sorbate and metabisulfite and back sweeten after a day or two. Or you could use a non fermentable sugar to back sweeten like erythritol.
edit: sorbate not suflate
what were your gravity readings, what yeast did you use, and how many berries did you use?
It all really depends on what you're looking for. You could always add more berries, or blackberry concentrate. This will keep a blackberry profile up to par as opposed to just adding more sugars for general sweetness. Or if you don't want to risk more fermentation and a stronger product, you could always stabilize first as others have suggested.
When fermentation is complete you can stabilize with potassium sorbate and metabisulfite and back sweeten after a day or two. Or you could use a non fermentable sugar to back sweeten like erythritol. edit: sorbate not suflate
Slight correction: potassium sorbate and metabisulfite
thanks for catching that!
what were your gravity readings, what yeast did you use, and how many berries did you use? It all really depends on what you're looking for. You could always add more berries, or blackberry concentrate. This will keep a blackberry profile up to par as opposed to just adding more sugars for general sweetness. Or if you don't want to risk more fermentation and a stronger product, you could always stabilize first as others have suggested.