brottman
Senior Member
- Joined
- Aug 31, 2014
- Messages
- 130
- Reaction score
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Blueberry Wine
Batch size: 6 gallons
Ingredients:
20 pounds frozen blueberry's (Costco)
Sugar
Pectic enzyme
Muslin bag(s)
Potassium Metabisulphate
Potassium Sorbate
Tannin
Opti-Red
DAP
Fermaid-K
Lalvin 71b-1122
8/3/2015
Thawed and bagged 20 pounds of frozen blueberry's into 2 separate muslin bags (I think thats what they are).
Dissolved 10 pounds of cane sugar into 2 gallons of water over low heat and added to bucket.
Added water to about 6 gallons.
Dosed with 1/4 tsp KMeta.
8/4/2015 (12 hours later)
Dosed with 3 tsp pectic enzyme.
12 hours later
Removed 1 gallon into a milk jug and put in freezer (to be used for back-sweetening/blending later)
Dosed:
6 grams Opti-Red
3 grams Fermaid-K
1/4 tsp DAP
1 tsp tannin
1 packet Lalvin 71b-1122
OG: 1.09
PH: 4.0
Should I add acid blend to this before fermentation gets underway?
Batch size: 6 gallons
Ingredients:
20 pounds frozen blueberry's (Costco)
Sugar
Pectic enzyme
Muslin bag(s)
Potassium Metabisulphate
Potassium Sorbate
Tannin
Opti-Red
DAP
Fermaid-K
Lalvin 71b-1122
8/3/2015
Thawed and bagged 20 pounds of frozen blueberry's into 2 separate muslin bags (I think thats what they are).
Dissolved 10 pounds of cane sugar into 2 gallons of water over low heat and added to bucket.
Added water to about 6 gallons.
Dosed with 1/4 tsp KMeta.
8/4/2015 (12 hours later)
Dosed with 3 tsp pectic enzyme.
12 hours later
Removed 1 gallon into a milk jug and put in freezer (to be used for back-sweetening/blending later)
Dosed:
6 grams Opti-Red
3 grams Fermaid-K
1/4 tsp DAP
1 tsp tannin
1 packet Lalvin 71b-1122
OG: 1.09
PH: 4.0
Should I add acid blend to this before fermentation gets underway?
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