Saw your post and I was surprised at the strength of the blackberry wine, Perhaps you could send me a PM to tell me how you worked it out. There are yeasts available that will brew up to 20% so it can happen.

It is a bit of a conundrum brewing. You can add lots of sucrose and hope that it brews out or you can hope it stops and gives you a sweet wine. Sounds like yours went all the way.

I have been checking sour dough and have some reservation which I will post on the other thread