Beginners Blueberry Wine

Discussion in 'Country Fruit Winemaking' started by MineWine, May 10, 2019.

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  1. Jun 1, 2019 #21

    Scooter68

    Scooter68

    Scooter68

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    Ok then. Steady as she goes. Keep tabs on the SG - common standard - If The SG doesn't change for 3 days in a row the fermentation has stopped.

    If the SG is above 1.015 then the fermentation could be termed stalled meaning it has a potential to continue but for whatever reason is not progressing/

    In doing a little research just not I saw a couple of items about the yeast you used that could suggest low performance of that yeast for blueberry wine and for finish of fermentation in a glass carboy.

    One chart rates that yeast as not strongly recommended for dark fruit (Non-Grape) wines. Rating it 1 out of a possible 4 as the highest recommendation.
    Another reference stated that it is not recommended for fermentation in a glass carboy.
    I have no information as to why those two comments were made - it's just something I ran across in looking up the data on that yeast - "Red Star Cotes des Blancs"

    As I may have also said - sometimes even though a yeast is capable of fermenting your type of fruit with your starting SG, there may be other conditions that are not well stated by the maker, that would steer you away from a given yeast. Unfortunately wine making has a lot of factors that can impact a given fermentation or combination of factors that could negatively impact a given fermentation. You might want to give consideration to adding another type of yeast to finish the fermentation if indeed it has stalled out above an acceptable SG level.
     
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  2. Jun 6, 2019 #22

    MineWine

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    Day 35

    Still bubbling. SG - 1.014 So it is again fermenting after it had stalled. It is less sweet to the taste.
    It is a bit warmer then it has been the last week or so.

    I'm hopeful it will reach dry.
     
  3. Jun 6, 2019 #23

    Scooter68

    Scooter68

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    Anything below 1.005 should be fine. Technically not "Dry" but in most cases you will end up sweetening that dry wine anyway. If the ending ABV based on the Starting/Ending SG is over 10% your wine should be just fine even if not 'dry.'
     
  4. Jun 7, 2019 #24

    MineWine

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    Its at 11.94% and it's still bubbling away.
    I picked up some powdered cleaner and a spray bottle over at Pacific Brewing Supplies in San Dimas.
    I'll need to scrub/clean/sanitize a carboy for the next racking.
     
  5. Jun 29, 2019 #25

    MineWine

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    It's now day 59.

    I noticed in the past few days that the bubbling has slowed to about 1 airlock bubble per minute.

    I racked into a 6 gallon carboy with 5 crushed camden tablets.

    Measurements include:

    SG = .996
    TA = .625%
    PPT Sulphuric = 4.0
    PH = 3.0

    It's tastes OK but tart and sharp, no longer sweet. It's not bad but it could use some time smooth. Just a little smudge in the bottom and it's still not clear.

    Starting SG = 1.105, Finished SG = .996 ABV = 14.31%

    IMG_3812.JPG IMG_3815.JPG IMG_3818.JPG
     
  6. Jun 30, 2019 #26

    Scooter68

    Scooter68

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    If that top photo is your post racking picture - you have too much headspace - too much oxygen exposure. Top off the carboy with another compatible wine if possible. (Even Reisling would be a good addition) You want that wine level anywhere in the straight part of the neck of the carboy. Don't go right to the bottom of your airlock stopper or air pressure fluctuation might push wine up into the airlock itself.

    Just keep tabs on it and from here on out about every 90 days rack to a fresh carboy and add k-Meta. That sharpness will dissipate as the wine ages - most of it's the CO2 (like the bite of a highly carbonated drink)
     
  7. Jul 15, 2019 #27

    MineWine

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    Any opinions on measurements?

    SG = .996
    TA = .625%
    PPT Sulphuric = 4.0
    PH = 3.0

    Thanks!
     
  8. Jul 15, 2019 #28

    Scooter68

    Scooter68

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    Tad on the acidic side but as a new wine, I'd let it go for now. Wait at least 4-6 months before trying to obtain a reading. Too much CO2 hanging around in a new wine.

    SG - It's done fermenting if it doesn't change in 3 days time.
     
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  9. Jul 29, 2019 #29

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    Junior

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    Just wondering how long one would leave there blueberry starter in the primary pail before moving to the car boy with air lock, and if it is a good idea to add the airlock to the primary pail lid. Also when starting a blueberry wine does one use boiling water over frozen blueberries or do you let the water cool after boiling and dissolving sugar in it. Lastly what about using honey instead of sugar?
     
  10. Jul 29, 2019 #30

    Scooter68

    Scooter68

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    My approach is fairly simple - I heat a cup of water in a microwave for about 2-3 minutes and then stir in the sugar(2 cups). Let it sit for 5 minutes and stir again to finish dissolving the sugar. IF needed you can re-heat the mix in a microwave for about 1 - 1 1/2 minutes to finish that.

    Since I put my berries in a fermentation bag I try not to pour super hot Simple Syrup (SS) liquid on that bag but rather add the other items and mash the bag while the Simple Syrup is cooling somewhat. If the berries are frozen I would dissolve the proper amount of K-meta (or crushed campden Tablets) in a few ounces of water and pour that over the blueberries. Then the simple syrup solution - still warm can be poured over the top. Cover and let that sit overnight and mash well, take your SG & pH readings before you toss the yeast. Until the berries are thawed and well mashed you can't get a solid reliable SG reading so go a little low on the SS addition at first.

    The move to a carboy is something that varies from batch to batch for me and different folks have different processes. To me the KEY is not just the SG reading, but; the amount of foaming activity you are observing. So I might move one batch at an SG of 1.020 and another at .998. BUT what I don't want is a foam fountain caused by a re-enrgized batch. Sometimes a fast ferment will bottom out at .992 - .990 before I can move it and that's fine. The key is if the activity is slowed greatly then that protective blanket is thinned out and you are better off to rack and get an airlock on it.
     
  11. Jul 30, 2019 #31

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    Junior

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    Thank you for your reply Scooter.
     

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