turkeylipz
Yeast Wrangler
- Joined
- Sep 18, 2013
- Messages
- 45
- Reaction score
- 15
Hello fellow wine makers...pretty new to yeast wrangling and having a little bit of an issue (at least perceived) that I was hoping to find an answer to. I have a blueberry that just finished secondary and is reading .990. (Start 1.104)
Here is the recipe that I mashed up from several others: (3gal)
7lb blueberries (frozen)
2lb raisins
6lb cane sugar
1 1/2 tsp pectic
1 1/2 tsp yeast energizer
4 1/2 tsp acid blend
1/2 tsp tannin
.44 grams kmeta ~1/8 tsp
I did water to 4 gallons with the fruit and raisins in a mesh bag. Squeezed the bag of juice after primary.
I used montrachet yeast.
Everything seemed fine. Transferred from the secondary and tasted...POW!
I havent done BB wine before. Is this normal...will it taper off over time? Do I need to think about backsweet or convert to a port? Maybe just shots!
Still digging the hobby though. Been 3 months and I have 4 kits, a homemade plum and now blueberry paint thinner (not necessarily a bad thing)
Here is the recipe that I mashed up from several others: (3gal)
7lb blueberries (frozen)
2lb raisins
6lb cane sugar
1 1/2 tsp pectic
1 1/2 tsp yeast energizer
4 1/2 tsp acid blend
1/2 tsp tannin
.44 grams kmeta ~1/8 tsp
I did water to 4 gallons with the fruit and raisins in a mesh bag. Squeezed the bag of juice after primary.
I used montrachet yeast.
Everything seemed fine. Transferred from the secondary and tasted...POW!
I havent done BB wine before. Is this normal...will it taper off over time? Do I need to think about backsweet or convert to a port? Maybe just shots!
Still digging the hobby though. Been 3 months and I have 4 kits, a homemade plum and now blueberry paint thinner (not necessarily a bad thing)