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Blueberry Wine Fermented to Dry

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BeeMad

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Well, my very first wine, a gallon of blueberry, has fermented to 0.990 from 1.100 SG in a week and a half. According to the ABV calculator, it should be about 14.6% ABV, but it really doesn't have any alcohol smell, and it also doesn't have any blueberry taste, either, despite the deep purple color. I'd really like to create a tasty blueberry flavor, so I'm thinking that I should rack the wine onto another batch of crushed blueberries and simple syrup (or a variety of honey I have that combines nicely with blueberries) and add in the acid I left out at the beginning. I added 1/4 tsp. tannin at the beginning, but am wondering if I should add more. I don't want the ABV to rise anymore, so am thinking I should stabilize beforehand. Is my plan sound? I appreciate any and all guidance on this!
 

dralarms

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Stabilize, and backsweeten to about 1.004 to 1.008. It will make a big difference.
 

dralarms

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Do you think adding the acid will help? Or is that one of those additions that may differ by the drinker?
I think I’d get it to 1.004 and then see if it needs acid.
 

Scooter68

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You don't mention how many pounds/gallon of blueberries you used. That's an important point. I would never use less than 5 lbs/gallon.
Secondly Blueberry wine is rarely going to have a lot of flavor until back-sweetened some. No need to use more blueberry juice unless you went very light on the lbs/gal.
As far as acidity - What were the readings and details of this recipe?

Best way to get the best guidance is to provide all those details when you ask your question.

A young blueberry wine is very hard to gauge - until it's at least 6-9 months aged it's going to have a lot of bite and not much flavor. Just me, but I never add any more juice to the wine - all my fruit juice addition is done up front and I don't back-sweeten until about a week before bottling. I bottle no sooner than 9 months from fermentation.

By the way - RARELY do you need to add acid of any kind to Blueberries. Most folks have more acid than expected just from the blueberries.
 

BeeMad

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You don't mention how many pounds/gallon of blueberries you used. That's an important point. I would never use less than 5 lbs/gallon.
Secondly Blueberry wine is rarely going to have a lot of flavor until back-sweetened some. No need to use more blueberry juice unless you went very light on the lbs/gal.
As far as acidity - What were the readings and details of this recipe?

Best way to get the best guidance is to provide all those details when you ask your question.

A young blueberry wine is very hard to gauge - until it's at least 6-9 months aged it's going to have a lot of bite and not much flavor. Just me, but I never add any more juice to the wine - all my fruit juice addition is done up front and I don't back-sweeten until about a week before bottling. I bottle no sooner than 9 months from fermentation.

By the way - RARELY do you need to add acid of any kind to Blueberries. Most folks have more acid than expected just from the blueberries.
Thanks for the feedback, Scooter68. I remember you as the one with all the blueberry plants.
Here you go:
5 lb blueberries
3 lb sugar
Initial acidity was 3.3, which is why I didn't add any. It moved slightly up the last time I checked to 3.4, but I haven't checked in a couple of days.
It appears that I need to rack it off the fruit now and let it age a while before I do anything more.
 

Scooter68

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At 3.4 you would only add acid 'to taste' and I would not do that with a new wine. Wait until you've aged it fully. I mistakenly rushed my first wine, a blueberry wine, into the bottle at 5 months. It was drinkable but when opened the last bottle, at one year it was like a different wine. (It was only a one gallon batch)

So age it and while it's aging, start a few more batches.

Good luck with them all.
 

BeeMad

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I'll be sure to do that. It still hasn't stopped bubbling, so this thing wants to go as far down as it can. I'll get it into a secondary in a day or so and set it aside for a while. Thanks again!
 

Scooter68

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If your SG is .990 then that bubbling is CO2 - degassing. That could continue for a month or more. Just rack it off the lees and keep a good airlock in place. By the time it's done aging the gas will be gone as well as the 'bite.'
 
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BeeMad

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If your SG is .990 then that bubbling is CO2 - degassing. That could continue for a month or more. Just rack it off the lees and keep a good airlock in place. By the time it's done aging the gas will be gone as will the 'bite.'
That makes sense since I disturbed it when taking the gravity reading. I'll rack it today. Thanks!
 

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