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Old 01-08-2017, 01:39 PM   #11
juice
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Howdy Juice, .If it flops (which it probably won't)
I'm glad you have confidence Thank you Arne and everyone else for the kind welcome.

 
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Old 01-10-2017, 05:16 PM   #12
ceeaton
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Welcome to the forum. Blueberries benefit from some sweetness added after stabilizing. Would love to have a bog on my property, but the bears I could do without. Maybe a few bear rugs would take care of that problem!
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Old 01-10-2017, 09:23 PM   #13
juice
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Thanks to all. I have a thread on my first batch going.http://www.winemakingtalk.com/forum/...ad.php?t=55681 It tastes pretty good already & "ya gotta start somewhere" right?

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Old 01-11-2017, 12:33 AM   #14
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welcome to this incureable addition. THESE PEOPLE ARE THE BEST TEACHERS BUT THEY NEVERWARN YOU OF THE EXTREMELY HIGH ADDICTION RATESNORTHE FACT THAT THIS ADDICTION RATE HASNOCURE,,, LOL
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Old 01-16-2017, 09:36 PM   #15
juice
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Welcome to the forum. Blueberries benefit from some sweetness added after stabilizing. Would love to have a bog on my property, but the bears I could do without. Maybe a few bear rugs would take care of that problem!
Ceeaton, "stabilizing", when is that? & how is it done? I'm still in the bucket and @ 1.046 right now.

 
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Old 01-17-2017, 12:15 PM   #16
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Ceeaton, "stabilizing", when is that? & how is it done? I'm still in the bucket and @ 1.046 right now.
After fermentation is finished (SG stays the same for three days in a row), most siphon (rack) it to a clean carboy (off of the junk in the bottom of the fermenter) and add Potassium Metabisulphite (Kmeta for short) to help prevent oxidation and Potassium Sorbate to keep any left over yeast from reproducing and eating the sugar you add to sweeten the wine (also known as "back sweetening"). You can let it age for a while if you want before adding the sorbate and then back sweetening it, but it is good to add the Kmeta once fermentation is done (usually 1/4 tsp per 6 gallons of wine, adding more every three months if you age it that long before bottling the wine). I usually also wait a week after sorbate/sweetening to make sure fermentation doesn't start up again before bottling. If it does re-ferment in the bottle, it will eventually push your corks out and make a mess in your wine room.
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Old 01-25-2017, 06:18 PM   #17
Bodenski
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Welcome to the forum!

I'm jealous. My blueberry wine is from frozen berries from Walmart. Maybe this summer I'll get some fresh fruit to make a better wine with.
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