steviepointer
Senior Member
- Joined
- Feb 21, 2010
- Messages
- 118
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ok, so here is the story. Making a batch of blueberry wine. Using the following 5gal recipie:
10# Regular Cane Sugar
10# hand-picked blueberries
4# Raisins
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
2 Crushed Campden Tablets
1/2 tbls pectic enzyme
1.5 tbls Acid Blend
So, instead of adding the full 10lbs of sugar, I only added 8. I let the blueberries site for a day for:
a) pectic enzime to work
b) sugar to come out of them
This way, I get what I belive, a better starting SG before I add the yeast. It also allows me to use winecalc to bring the sugar up to the 1.085 level (what I usually shoot for, for fruit wines)
Well, this time the SG is 1.110. That really looks like it will be some rocket fuel.
I'm planning on using 1118 yeast.
I'm more concerned about it not fermenting out, than I am about making rocket fuel.
Will 1118 ferment it out? Or do you think I need to worry about a stuck fermentation?
Another thought I had, was change this to a 6gal recipie (add another gal of water), to lower the starting SG. But, I'm afraid the wine won't have enough body.
Thoughts? Comments?
10# Regular Cane Sugar
10# hand-picked blueberries
4# Raisins
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
2 Crushed Campden Tablets
1/2 tbls pectic enzyme
1.5 tbls Acid Blend
So, instead of adding the full 10lbs of sugar, I only added 8. I let the blueberries site for a day for:
a) pectic enzime to work
b) sugar to come out of them
This way, I get what I belive, a better starting SG before I add the yeast. It also allows me to use winecalc to bring the sugar up to the 1.085 level (what I usually shoot for, for fruit wines)
Well, this time the SG is 1.110. That really looks like it will be some rocket fuel.
I'm planning on using 1118 yeast.
I'm more concerned about it not fermenting out, than I am about making rocket fuel.
Will 1118 ferment it out? Or do you think I need to worry about a stuck fermentation?
Another thought I had, was change this to a 6gal recipie (add another gal of water), to lower the starting SG. But, I'm afraid the wine won't have enough body.
Thoughts? Comments?