Going to the store this week.to pick up more fruit.Well Badhabit you have way more experianceat this than I do.I will add my oak at the primary then and let stay until the fermentaion is done.I will sample it to see if its to my liking....
blueberry batch
- Thread starter el wino
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Haven't tried Oak yet, but here are some of my notes on my blueberry wine I started back last March, there is only a couple small bottles left. I'm not much of a judge, but everyone that has tried it, loved it. Kind of soft, red, alcoholic. I added sugar twice during rack, probably took longer than if I just added it in the beginning. I am definitely doing it again, with few changes, namely to add some energizer at beginning, blueberry is slow to start. I can send you the full doc if you would like, wish I thought of taking pics back then.
<?
amespace prefix = st1 ns = "urn
chemas-microsoft-com
ffice
arttags" /><st1
ate wt="on" Month="3" Day="26" Year="2006">March 26, 2006</st1ate>
<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
Prepared starter ¼ tsp Lalvin K1116 yeast, ¼ tsp nutrient, 1 tsp sugar, pinch acid blend, ½ C previously boiled water
<st1ate wt="on" Month="3" Day="26" Year="2006">March 26, 2006</st1ate>
2.5 lbs blueberries by volume, liquid measure, frozen, at least 2 lbs were small lowbush, from Samsclub, rest native
3.5 Cups sugar, 1C less sugar than in book recipe
3 quarts hot water, pressed berries 15-20 times with potato masher
1crushed campden tablet
1.5 tsp acid blend
½ tsp pectin enzyme
1 tsp nutrient
SG 1.090 12.2% alcohol, 22 balling, could have used wine-thief, small quantities hard to measure, move
Acid at 6+ PPM titration, no further adj required
1530 Started must
2330 Pitched yeast
<?
amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ate wt="on" Month="3" Day="26" Year="2006">March 26, 2006</st1ate><?
amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />Prepared starter ¼ tsp Lalvin K1116 yeast, ¼ tsp nutrient, 1 tsp sugar, pinch acid blend, ½ C previously boiled water
<st1
ate wt="on" Month="3" Day="26" Year="2006">March 26, 2006</st1ate>2.5 lbs blueberries by volume, liquid measure, frozen, at least 2 lbs were small lowbush, from Samsclub, rest native
3.5 Cups sugar, 1C less sugar than in book recipe
3 quarts hot water, pressed berries 15-20 times with potato masher
1crushed campden tablet
1.5 tsp acid blend
½ tsp pectin enzyme
1 tsp nutrient
SG 1.090 12.2% alcohol, 22 balling, could have used wine-thief, small quantities hard to measure, move
Acid at 6+ PPM titration, no further adj required
1530 Started must
2330 Pitched yeast
I checked the S.G..this morning..it is at 1.010..I will rack this afternoon when I return from work.It ready did ferment fast..mixed it on the feb.11th.today the 16th....5 days and its down to 1.010 from 1.092.pics to come later..........(blueberry batch)
Gilbert that sure looks good . I may try a batch this summer when the blue berrys are in. I have 1 gallon of blueberry mead , I also had made a Blueberry& Dewberry mix abour a year and half ago it was great but all gone now.
Harry
Harry
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
Nice Pool!!!!You must live someplace nice and warm.....
Well ,no its Texas...Its warm now,but it was in the 30's afew days ago.It's not very cold down here.But I put the carboy up against the sunlite just to see how dark it really was.I couldn't see any rays thru-it.
it's dark alright.....Its still bubbling in my dark closet.....
it's dark alright.....Its still bubbling in my dark closet.....
O.k my blueberry wine I have racked off the lees....And fermented dry to .990...Of course this info ,is 2-weeks old. sorry...Its sitting still now and loooking very dark..Will lwt it sit another month to see how much more lees it gives off......
