Recent content by jofinneg

It was a skin pack from a Finer Wine kit Bordeaux. I decided to use just half the pack of skins and add some additional powdered oak tannin. The goal for the blueberry was to have it full-bodied with nice tannin and then to age it for 18 months minimum. And a good update from the original...

I had a similar experience with the Bordeaux I'll be racking today. A blazing fast, 3-day ferment with RC212. I was rather concerned about the temperature, as it was pegged at 85 for the bulk of the ferment (in a 70-degree room). I have a Super Tuscan forte on order and I plan on doing that one...

I appreciate your feedback and experience with blueberry. I'm going to let it age for 6-9 months before I even think about making any changes to PH or sweetness, but I look forward to seeing if that PH ticks up a bit. Though the acidity was definitely dominant in the initial sips, I think I...

Gravity actually ended up lower than I've seen in my 4 kits prior - above the last tick on my hydrometer, so a bit less than .990. I used Lalvin 71-B and started a little high at 1.094, so it could have a bit of bite to it. Ah, thanks for the tip - if it's the CO2 messing with the sensor, that...

This full-bodied blueberry was my first fruit wine and I made every effort to make it perfect. Unfortunately, newbie that I am, I mistakenly thought that fermentation would raise the PH, but it instead dropped it a few points. My starting PH was in the 3.2-3.3 range and after fermentation and a...