blueberry wine sort of

[mississippi mud]

I just got every thing together and it smells good so far.
3#frozen blueberry (steam juiced)

1#triple berry blend (steam juiced)
1# gourmet raisin blend
2# sg
1.5 tsp pectic enzyme
1.5 tsp acid blend
.5 yeast energizer
1 tsp yeast nutrient
water to 1.25 galwith straining bag (cheese cloth)


1Campdentablet crushed


I checked the acid it at .5 waiting on the temp to go down to check sg . Whats the usual acid % ?
Some of the recipes say to wait a day before pitching the yeast (ec 1118) and some say when it gets to room temp.

?

Edited by: mississippi mud

 

[Wade E]

I believe the acid should be about .55 but you are OK where you are.
<table align="center" border="1" cellpadding="3" cellspacing="0" width="400"><t><tr><td ="#800080">Wine Style</td>
<td ="#800080">
Recommended Acidity Range</td>
</tr>
<tr>
<td>

Dry White Wine</td>
<td>

0.65 % - 0.75 %</td>
</tr>
<tr>
<td>

Sweet White Wine</td>
<td>

0.70 % - 0.85 %</td>
</tr>
<tr>
<td>

Dry Red Wine</td>
<td>

0.60 % - 0.70 %</td>
</tr>
<tr>
<td>

Sweet Red Wine</td>
<td>

0.65 % - 0.80 %</td>
</tr>
<tr>
<td>

Sherry Grape Wines</td>
<td>

0.50 % - 0.60 %</td>
</tr>
<tr>
<td>

Non-grape White Wines</td>
<td>

0.55 % - 0.65 %</td>
</tr>
<tr>
<td>

Non-grape Red Wines</td>
<td>

0.50 % - 0.60 %</td></tr></t></table>

 

[mississippi mud]

Thanks wade I'll save this chart.The sg is 1.104 .
Added .25 galwater sg at 1.090 Edited by: mississippi mud

 

[NorthernWinos]

I don't see any Campden Tablets in your mix...so no need to wait for the Campden to do it's tricks...so you could probably pitch the yeast at room temperature.

 

[mississippi mud]

I forgot to list thatNW I'll change it.

 

[Wade E]

You should wait 24 hours after adding sulfite and add yeast only when temps are within the recommended range.

 

[mississippi mud]

 

[mississippi mud]

10 hrs after pitch

Edited by: mississippi mud

 

[Wade E]

Looks good!

 

[mississippi mud]

I know its early but it smells just as good as the kits I've made.Well the Renaissance was first runner up.It sure fells good to lookat and smell this chemistry project .I'm no expert(actually I wouldn't make a small drop of concentrate on a good wine makers shirt)but this might be on the wine exchange next year.

 

[mississippi mud]

SG is at 1.04 .I'm going to rack at 1.02 and leave the pulp behind. (Maybe taste a little drop or two.)

 

[mississippi mud]

I liked the way the 1st batch went so I started two 3 gal batches.

Added malt(1/2 cup per gal)this morning to one of them we''ll see .

I was scared for a minute a volcano was in my future that malt really foamed up. I'll have to knock the rest of that malt off my straining bag on the next stir. Is their anything else special Ill need to do for the port? Do I just let itferment dry?

 

[mississippi mud]

Here's the label for the blueberry/raisin wine. I'll have to add port in there some how.