Hi everyone,
My 2015 Blueberry wine turned out good, but I had some problems with it fermenting down to dry. Here is what I did and some changes for 2016 I am considering.
I used 26 lbs blueberries, 20.5 lbs sugar, 6.5 gal water, 8 tsp yeast nutrient, 9.75 tsp acid blend, 6.75 tsp tannin, 10 campden tablet eq. Montrechet yeast., and 2 tsp pectic enzyme. Must temp at start was 80F. Starting sg at 1.110.
In short my fermentation rate was slow and steady, but the wine finished at sg of 1.016. (sweet). I have been reading this site as well as other sources.
My proposed changes for 2016. Use less sugar for a lower starting sg. and use EC1118 instead of the Montrechet. I am planning to also step feed the yeast nutrient instead of adding it all up front. I also plan to test for pH (am going to purchase equipment). Also use more fruit per gallon.
As I am new to wine making, any suggestions from this crew will be very welcome.
My 2015 Blueberry wine turned out good, but I had some problems with it fermenting down to dry. Here is what I did and some changes for 2016 I am considering.
I used 26 lbs blueberries, 20.5 lbs sugar, 6.5 gal water, 8 tsp yeast nutrient, 9.75 tsp acid blend, 6.75 tsp tannin, 10 campden tablet eq. Montrechet yeast., and 2 tsp pectic enzyme. Must temp at start was 80F. Starting sg at 1.110.
In short my fermentation rate was slow and steady, but the wine finished at sg of 1.016. (sweet). I have been reading this site as well as other sources.
My proposed changes for 2016. Use less sugar for a lower starting sg. and use EC1118 instead of the Montrechet. I am planning to also step feed the yeast nutrient instead of adding it all up front. I also plan to test for pH (am going to purchase equipment). Also use more fruit per gallon.
As I am new to wine making, any suggestions from this crew will be very welcome.
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