Recent content by Leela

Any people out there experienced in making blueberry wine have an opinion on whether or not to add tannin to blueberry wine. It's my understanding that blueberries already contain plenty, so would adding tannin effect the taste negatively?

I used 2lbs of blueberries, rest water with the intentions of sweetening prior to bottling with red grape concentrate. However, they were fully ripe wild blueberries, so they had more sugar than store bought.

So you're suggesting to leave it in the secondary, not rack it yet but add a campden tablet? Should I add a stabilizer as well at this time? When do you suggest degassing the wine? After the month when I rack it to a new carboy? It's definitely not a sulfur (rotten egg) smell. It's possibly a...

Yes I used 1 tsp of nutrient

Thanks for your feedback. Good point about the CO2 causing the bad smell. It actually tastes much better than it smells. Yes, all frozen wild blueberries. Started 6/11 at 1.090, however, I killed the yeast rehydrating (at least that's my guess) and had to pitch more yeast on 6/13. From there...

I transferred my wine from the primary bucket to the carboy at SG 1.020 only 4 days ago. It seemed liked the bubbles in the airlock stopped so I took a SG reading. It now says 0.992. The wine still smells a bit unpleasant (not sure if that's normal at this stage). I admit there is a little extra...

thanks everyone for all the information!

sure, maybe the poll question could be reworded, but I thought I was clear when I said, "I don't know whether to leave slightly uncovered or to cover and airlock it."

What are people's thoughts/opinions on covering the primary fermentation bucket during week 1 versus allowing the must to breath (lightly covered or covered with a towel)? I'm getting a lot of mixed directions online. I just mixed all ingredients (minus the yeast) yesterday and it's half covered...