Blueberry Wine

[oldwhiskers]

Nice picture!

 

[mmadmikes1]

I like the purple drip on the wall, any one that doesn't have those, has not made enough wine

 

[ClydeWigg3]

Now that my wine is in a carboy, do I need to stir/shake from time to time, or just leave it alone and let it do it's thing?

 

[Tom]

Leave it. Make sure its dry and stabilize.

 

[ClydeWigg3]

I racked the wine the other day and the bottom of the carboy was clean as a whistle. I bottled it and ended up with 23 bottles. Of course I sampled a little too. Sure is good, not sure how long I can let it age.

 

[docanddeb]

You started this in June, and it's bottled? Could you shine a light through it and have no streaks? I've never seen wine clear that fast. I don't use clearing agents either, though.

Debbie

 

[ClydeWigg3]

Looks pretty clear to me. Nice red and translucent. There were no yeast residue on the bottom of the carboy.

 

[SpoiledRotten]

Just so everybody knows where I'm at here, I pulled the bag and let it drip for an hour. After pulling the 20 pounds of blueberries, I was just a tad, and I mean a tad, shy of 5 gallons even. I may add a half a can of grape juice concentrate at bottling time (the recipe calls for more but i don't need it). The initial gravity reading was 1.090. Today (5th day) it was 1.064. I put the bag back in the bucket and sealed it back up for a few more days. The odor has mostly cleared up.

My blueberry fermented rather quickly. I started with "steam-juiced" blueberries, so I didn't have to worry with bags, but when I started with a SG of 1.085, my SG was at 1.010 in about 4-5 days. I don't have my notes with me right now, but it fermented much faster than that. I didn't have it in a sealed bucket. I just lay the lid over my fermenter to keep any foreign particles/critters out.

 

[docanddeb]

Spoiled...

Did you ferment straight juice? or cut it with water? What were your results as far as flavor goes? Did you do an F-pack?

Debbie