whino-wino
Senior Member
- Joined
- Feb 15, 2008
- Messages
- 335
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I was meandering through the "Organic" section of the grocery store the other day and came across this:
Checked the ingredients to make sure there was no sorbate or anything....
Took it home and tasted it....it's actually so good I'm not sure I want to make wine with it, but I've got an empty primary and I just can't sleep with that thought so.......
Here's what I came up with:
3 - 46oz bottles blueberry/black currant juice
1/2 tsp yeast energizer
acid blend to .65 tartaric (about 1.5 tsp if you're curious)
Sugar to S.G. 1.080 (took exactly 2 cups)
1/8 tsp K-Meta
pectic enzyme (will add later)
Red Star Pasteur Red wine yeast (will add tomorrow)
Now, I've never made blueberry wine from bottled juice before. Do I need to make this a bigger batch and add some water or should I leave it as is? If I go bigger that's no big deal sinceI can always adjust everything else accordingly but I'd have to do itsoon as I plan on pitching the yeast tomorrow. Once that's done I'm all in....
Checked the ingredients to make sure there was no sorbate or anything....
Took it home and tasted it....it's actually so good I'm not sure I want to make wine with it, but I've got an empty primary and I just can't sleep with that thought so.......
Here's what I came up with:
3 - 46oz bottles blueberry/black currant juice
1/2 tsp yeast energizer
acid blend to .65 tartaric (about 1.5 tsp if you're curious)
Sugar to S.G. 1.080 (took exactly 2 cups)
1/8 tsp K-Meta
pectic enzyme (will add later)
Red Star Pasteur Red wine yeast (will add tomorrow)
Now, I've never made blueberry wine from bottled juice before. Do I need to make this a bigger batch and add some water or should I leave it as is? If I go bigger that's no big deal sinceI can always adjust everything else accordingly but I'd have to do itsoon as I plan on pitching the yeast tomorrow. Once that's done I'm all in....