[MedPretzel]

taste. The higher the the alcohol, the higher the "hotness" (imagine drinkingmoonshine).





I warn you, though, Bo, that this is sort of a daring suggestion.


You've been fermenting 2 weeks, and the SG is currently probably close to 0.990, I can imagine.


Don't worry about it now, but for the next blueberry you make, keep the SG at 1.080 at most and ferment to dryness (SG 0.990). Then sweeten.





The dilution might be a good thing for 1/2 gallon, or you could try the "add a similar wine to top up" method. For that I would choose a nice chardonnay or even a cheapo livingston wine. I usually choose white wines to do my topping up with, but you might want to consider a cab-sav or merlot.





Anyone else have some suggestions?





What's the SG at the moment?





M.

[Bowine]

The s.g. is 1.030. ( I just checked) It is still very sweet
, but has a bite to it. I'll let it finish and work from there. Topping
with other wines sounds better to me. Thank you for your help!

[Fruit n Nut]

Bownie,


Give the Blueberry a shot of nutrient it may just give an added push towards the end of fermentation afterall those yeasties could do with a feed, they must be knackered getting your wine down from 1.170 to 1030 a gravitydrop of 140( 19.02%)

[Bowine]

Good idea. I'll do it. Thanks

[Curt]

Bowine,


If you have an old past ripe nasty banana in the freezer waiting to be made into banana bread thaw it out, squish it up and add it to your wine. Bananas are a favorite of the yeasty beasties.