WestMIBlueberryguy
Junior
- Joined
- Sep 7, 2014
- Messages
- 12
- Reaction score
- 2
Hello everyone! I currently have two batches of blueberry wine going. Both are different recipes.
The first recipe is from another forum I found. It is under maintenance right now so I can't add the recipe.
The second was from wine making magazine.
https://winemakermag.com/461-making-blueberry-wine-tips-from-the-pros
The 3rd one I have yet to start. I currently have 33lbs thawing in the fridge. We plan on starting it tomorrow. I found this recipe in the recipe section and want to try this one.
2- 5 or 6 gallon primary buckets
30 lbs Blueberries frozen
10 lbs Sugar
2 Fruit Bags
2.5 tsp. Acid Blend
2.5 tsp. Pectic Enzyme
3 tsp. Yeast Nutrient
1 tsp. Grape Tannin
Lalvin EC-1118 Yeast
Anyone have any suggestions otherwise? We are totally open to suggestions! We want to try as many as possible this winter before we run out of berries.
Also I have searched as many blueberry threads as I can find. What is a good TA level for fruit or blueberry wines? .5%-.7% depending on taste? I finally got a tester kit and would like to start seeing where I am at. I also realized I have a pH tester from my hydroponics (lettuce and tomatoes). What is a good pH level? Mid 3's?
Thanks for any help or advice.
The first recipe is from another forum I found. It is under maintenance right now so I can't add the recipe.
The second was from wine making magazine.
https://winemakermag.com/461-making-blueberry-wine-tips-from-the-pros
The 3rd one I have yet to start. I currently have 33lbs thawing in the fridge. We plan on starting it tomorrow. I found this recipe in the recipe section and want to try this one.
2- 5 or 6 gallon primary buckets
30 lbs Blueberries frozen
10 lbs Sugar
2 Fruit Bags
2.5 tsp. Acid Blend
2.5 tsp. Pectic Enzyme
3 tsp. Yeast Nutrient
1 tsp. Grape Tannin
Lalvin EC-1118 Yeast
Anyone have any suggestions otherwise? We are totally open to suggestions! We want to try as many as possible this winter before we run out of berries.
Also I have searched as many blueberry threads as I can find. What is a good TA level for fruit or blueberry wines? .5%-.7% depending on taste? I finally got a tester kit and would like to start seeing where I am at. I also realized I have a pH tester from my hydroponics (lettuce and tomatoes). What is a good pH level? Mid 3's?
Thanks for any help or advice.
Last edited: