This past weekend, I used my new steam juicer to start a one gallon batch of blueberry wine. The steam juicer worked so well; so easy; no more bag in the primary.
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I have some specific questions, so I’ll give the recipe I used (from Jack Keller’s web site):
3 lb frozen blueberries (steam juiced)
1 cup Winexpert red grape concentrate
¾ tsp pectic enzyme
1½ tsp acid blend
1 tsp yeast nutrient
¼ tsp yeast energizer
Water to 1 gallon
Sugar to 1.080 SG
1 pack Lalvin EC-1118 wine yeast
After steam-juicing the blueberries, I poured the juice through a very fine straining bag, into the primary. I inserted a floating thermometer, covered the primary with a clean towel, and placed it in the refrigerator until its temperature reached 75 degrees. I then took it out and began mixing in the other ingredients. I added everything above EXCEPT the wine yeast, and covered with a towel. Then 12 hours later, I added the yeast (no yeast starter; I just sprinkled the yeast on top of the must), and covered with a towel.
The following questions are in regard to the ways I deviated from the recipe:
Thanks, and sorry for such a long post.
Chopper
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I have some specific questions, so I’ll give the recipe I used (from Jack Keller’s web site):
3 lb frozen blueberries (steam juiced)
1 cup Winexpert red grape concentrate
¾ tsp pectic enzyme
1½ tsp acid blend
1 tsp yeast nutrient
¼ tsp yeast energizer
Water to 1 gallon
Sugar to 1.080 SG
1 pack Lalvin EC-1118 wine yeast
After steam-juicing the blueberries, I poured the juice through a very fine straining bag, into the primary. I inserted a floating thermometer, covered the primary with a clean towel, and placed it in the refrigerator until its temperature reached 75 degrees. I then took it out and began mixing in the other ingredients. I added everything above EXCEPT the wine yeast, and covered with a towel. Then 12 hours later, I added the yeast (no yeast starter; I just sprinkled the yeast on top of the must), and covered with a towel.
The following questions are in regard to the ways I deviated from the recipe:
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Should I have added all ingredients (except yeast) before the juiced cooled? I didn’t know if pectic enzyme would survive in steaming-hot juice. So I waited for the juice to cool to 75 degrees before adding anything.</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Since I waited 12 hours to add the yeast, should I also have waited till then to add the nutrient and energizer?</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in">Was there a real need or added benefit to waiting 12 hours to add the yeast? I did this because I’ve read that pectic enzyme needs time to “do its thing” before adding yeast.</LI>
Thanks, and sorry for such a long post.
Chopper