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  • 18# will do 3 gal.
    3 gal water
    sugar to 1.085
    ck TA
    Cote des Blancs yeast
    Put fruit in straining bag. add Pectic Enzyme, wait 24hrs then add yeast

    You cant stop fermentation so let it go dry and get parsons square to figure how to make it a port. Wade has better info for ports.
    Glad it came out. When you are ready start a thread before you do anything. I used 6# of blueberry per ONE gal.
    Trick is get starting gravity @ 1.085 (around 10%) and backsweeten and add simple syrup if needed.
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