I started a 5 gal. batch of blueberry, raspberry, blackberry, cherry and strawberry must with 15 lbs of clover honey and Lalvin Prise de Mousse yeast exactly 2 weeks ago to the day. I completely forgot to punch the cap until today. :doh: Signs of fermentation stopped after one week, but when fermenting was active, it was a vigorously bubbling fermentation. Since I have punched the cap, there have been no signs of fermentation starting up again. Any ideas on where to go from here? Should I remove the fruit and repitch the yeast? Is this just ruined (God, I hope not-my fiancee will kill me if it is)? Any ideas/help would be much appreciated!