Will undissolved sugar eventually be consumed by the yeast? I know this is a stupid question, but I'm brewing my first batch of blueberry wine, however I completely forgot to dissolve the sugar in hot water and now it's just sitting at the bottom of the fermenter.
The fermentation seems to be going pretty well though.
I also used a hydrometer to measure the amount of sugar I needed to add, so I'm not too concerned about that. I am however worried that the sugar at the bottom won't get consumed by the yeast. Did I mess up?