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Northerngal

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Blueberry Wine

Jan 7 2021

15x600g blueberries (PC Canadian Wild)
(Small amt of blackberries, cherries, strawberries & raspberries)
2000g blueberries (PC naturally imperfect cultivated blueberries)

Freeze/Thaw/Squish & Pectic Enzyme in primary for 24hrs
11kg or 24.25 lbs total for 6.5 gal batch (more in secondary for incr blueberry flavour)

*White concentrate to be added*
*bentonite to be added
*rc212 yeast

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Northerngal

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RC 212 rehydrated; building a starter to get a head start on the blueberries
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Scooter68

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At a little under 4 lbs per gallon that's going to be a moderately flavored wine. Nothing wrong with that but many folks prefer something along the line of 5-6 lbs of blueberries per gallon for a little deeper flavor.
 

Northerngal

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I’ll be adding blueberry juice in secondary as well as back sweetening with it so it should be pretty hefty when done.

pitched yeast tonight & added rehydrated bentonite
 

Northerngal

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Jan 9
AM add 1L white grape conc (wine quality)
PM add 8 kg sugar (dissolved into simple syrup)
Divided into 2 primary buckets, 15L each with fruit

1 SG 1.118
2 SG 1.130

Jan 10
6 cut bananas added for body

Jan 11
Carboy for half, no airlock. Signs of fermentation.
SG 1100
pH 3.4

Jan 12
170g rehydrated elderberries in 500mL h2o

Jan 13
Moved off of fruit
Added 4.1L “Blueberry Harvest” juice at 1040 (mix of apple, pear & blueberry)
Added 1.9L straight blueberry juice “Bremners”

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Northerngal

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Picked up 3kg of BC blueberries that I thawed, mashed up, and have refrozen. Will be added at some point in secondary. I have a 7gal fermonster carboy (big mouth) that makes late fruit additions easy.
 

Northerngal

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Jan 17 Addition of more blueberry juice which brings OG to 1.0962 as per fermcalc. Signs of active fermentation this morning.
 

Northerngal

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March 29 2L pure blueberry juice
Apr 21 1800g frozen/thawed blueberries
Aug 2 Kmeta and Sorbate added (gravity 1098)
Aug 2 1800g frozen/thawed blueberries
Aug 6 1200g frozen/thawed blueberries
Aug 7 140g lemon zest
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Khristyjeff

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Wow. A lot to digest here and I'm very interested in how it turns out. I must say you seem fearless when it comes to wine-making!:cool:
If you don't mind me asking, how did you come up with the idea for this particular wine. Always love it when people try something different.
 

Northerngal

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Wow. A lot to digest here and I'm very interested in how it turns out. I must say you seem fearless when it comes to wine-making!:cool:
If you don't mind me asking, how did you come up with the idea for this particular wine. Always love it when people try something different.
The two best fruit wines I have made were crabapple and pineapple. Both I used a fair bit of fruit in secondary & after stabilizing. I like it slightly sweet but with the berry flavour still present. The lemon peel is new to my wines but I have used it often when making beer and thought it would complement well 😁
 

Northerngal

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I mis-typed: the gravity at stabilizing was 1000; the pineapple I just started was 1098
 

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