Blueberry Wine

[scubaman2151]

I volunteered at a pancake breakfast this morning and we were making blueberry pancakes. So when everything was over today I took home about 1/2 gal of pure blueberry juice . The SG is 1.040 right now, I put the juice into smaller water bottles and I am freezing it right now. I am doing this breakfast again next week and I will bring home some more juice to make it 1 gal. Then I will start the blueberry wine. Any advice on what yeast to use?


Thanks,


Scuba

 

[Wade E]

I and Waldo(I think) both use Red Star Montrachet for most fruit wines as it helps bring out the fruit flavors. Lalvin 71B-1122 would be its equivalent but with a higher alc. tolerance.

 

[scubaman2151]

What do you think the alcohol content should be in this?

 

[Wade E]

I wouldnt go any higher then 1.095 but prefer 1.085 myself.

 

[whino-wino]

I have a 5 gallon batch of wild blueberry going right now. I used Lalvin K1-V1116. There are two reasons that I used this yeast. The first is that the last time I made wild blueberry wine I used this and it produced an excellent wine, so from experience I know it will work well. The second reasonis that of the 10 or so packets of yeast that I had in the refridgerator, most of them were the K1-V1116 yeast so I figured I should use it up.


Also, if you can go to this breakfast a third time, collect a little more juice to freeze and save for backsweetening. I have found that blueberry wine slightly backsweetened with blueberry juice (to S.G. 1.000 - 1.005) is most agreeable. I don't particularly care for sweet wines, but this one is quite good if backsweetened to a medium-dry using juice as the sweetener. Doing this will also add a little more body to the wine and when you drink it, you will definitley know it's blueberry.

 

[acesover]

does eryone refrigerat there yeast packs.

 

[Wade E]

If you want them to last for awhile in your house it is a good idea, I do.

 

[NorthernWinos]

I have them in the fridge as well as the Pectic Enzyme....

 

[Guest]

Scuba:


If you start at 1.085 your BRIX will be 21.25 and your finished alcohol percentage if you ferment to 0 will be 12.21%
(085)/(4)=21.25
(21.25)*(.575)=12.21

 

[Wade E]

I have always used this calculation and have seen so many others. Starting SG - Finished SG x 131.25 (1.085 - 1 = .085 x 131.25 = 11.156. I wish there was a solid answer on this as every time I ask I just get a few more calculations.

 

[scubaman2151]

12%ish works ok for blueberry? Or should it be lower?

 

[Wade E]

12%ish is a good number.

 

[joeswine]

I think you first have to ask yourself ,what do i want the finish wine to taste like,dry semi/dry or sweet,everythhing else is adjustable,I've found with blueberries to have good flavor you first need intensely concentrated juice,thats the key to most of my fruit wines,the rest is basics,what flavor intensity are you looking for?

 

[scubaman2151]

Assuming that when I get the rest of the juice this weekend the SG is still 1.040. How much sugar should I add to get it to about 1.080-1.085? Also what type of sugar?
Scuba

 

[Wade E]

What size batch is this going to be?

Edited by: wade

 

[grapeman]

It will take about 2 cups or 1 pound in that gallon Scuba. Use regular white table sugar heated in some of the juice to dissove thoroughly and then cool down before adding back to the rest. Check the SG and it should be close to 1.085.


Here is a chart from Jack Keller's site that might help you figure it out.
<CENTER>
<TABLE cellSpacing=5 cellPadding=5 width="80%" border=1 ="#ffff99"><T>
<T>
<TR>
<TD align=middle width="16.66%">Specific
Gravity</TD>
<TD align=middle width="16.66%">Sugar
in Gal.</TD>
<TD align=middle width="16.66%">Sugar
to Gal.</TD>
<TD align=middle width="16.66%">Sugar
Brix</TD>
<TD align=middle width="16.67%">Volume w/
Sugar Added</TD>
<TD align=middle width="16.66%">Potential
Alcohol</TD></TR>
<TR>
<TD align=middle width="16.66%">1.010
1.015
1.020
1.025
1.030
1.035
1.040
1.045
1.050
1.055
1.060
1.065
1.070
1.075
1.080
1.085
1.090
1.095
1.100
1.105
1.110
1.115
1.120
1.125
1.130
1.135</TD>
<TD align=middle width="16.66%">0 lb. 1.7 oz.
0 lb. 3.4 oz.
0 lb. 5.8 oz.
0 lb. 7.5 oz.
0 lb. 10.0 oz.
0 lb. 12.5 oz.
0 lb. 14.0 oz.
0 lb. 15.8 oz.
1 lb. 1.5 oz.
1 lb. 3.0 oz.
1 lb. 5.0 oz.
1 lb. 6.5 oz.
1 lb. 8.0 oz.
1 lb. 9.8 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 1.3 oz.
2 lb. 3.0 oz.
2 lb. 4.6 oz.
2 lb. 6.3 oz.
2 lb. 8.0 oz.
2 lb. 9.6 oz.
2 lb. 11.3 oz.
2 lb. 12.9 oz.
2 lb. 14.6 oz.</TD>
<TD align=middle width="16.66%">0 lb. 2.1 oz.
0 lb.4.2 oz.
0 lb.6.7 oz.
0 lb.8.3 oz.
0 lb.10.8 oz.
0 lb.13.3 oz.
0 lb.15.0 oz.
1 lb. 0.7 oz.
1 lb. 3.3 oz.
1 lb. 4.8 oz.
1 lb. 6.5 oz.
1 lb. 9.0 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 2.2 oz.
2 lb. 4.6 oz.
2 lb. 7.2 oz.
2 lb. 9.6 oz.
2 lb. 12.1 oz.
2 lb. 14.8 oz.
3 lb. 1.1 oz.
3 lb. 3.6 oz.
3 lb. 6.1 oz.
3 lb. 8.6 oz.
3 lb. 11.1 oz.</TD>
<TD align=middle width="16.66%">3.8
4.9
6.0
7.1
8.2
9.3
10.4
11.5
12.6
13.7
14.8
15.9
17.0
18.1
19.2
20.3
21.4
22.5
23.6
24.7
25.8
26.9
28.0
29.1
30.2
31.3</TD>
<TD align=middle width="16.67%">1 gal 0.7 oz.
1 gal 2.4 oz.
1 gal 4.0 oz.
1 gal 5.6 oz.
1 gal 6.4 oz.
1 gal 8.0 oz.
1 gal 8.8 oz.
1 gal 10.4 oz.
1 gal 11.2 oz.
1 gal 12.8 oz.
1 gal 13.6 oz.
1 gal 15.2 oz.
1 gal 16.0 oz.
1 gal 17.6 oz.
1 gal 18.4 oz.
1 gal 20.0 oz.
1 gal 21.6 oz.
1 gal 22.4 oz.
1 gal 24.0 oz.
1 gal 25.6 oz.
1 gal 26.4 oz.
1 gal 28.0 oz.
1 gal 29.6 oz.
1 gal 30.4 oz.
1 gal 32.0 oz.
1 gal 33.6 oz.</TD>
<TD align=middle width="16.66%">1.4
2.0
2.7
3.4
4.1
4.8
5.4
6.1
6.8
7.5
8.2
8.8
9.5
10.2
10.9
11.5
12.2
12.9
13.6
14.3
14.9
15.6
16.3
17.0
17.7
18.3</TD></TR></T></T></TABLE></CENTER>


Here is a link to where it came from. He explains about the sugars and use of the hydrometer.
http://winemaking.jackkeller.net/hydrom.asp

Edited by: appleman

 

[scubaman2151]

Thanks. I am going to go get the yeast tomorrow so I can start this sunday .


Scuba

 

[Guest]

Hey Scub:
There's an even easier way to do this man.
Stick your hydrometer into your must as, or after each addition of sugar.
Despite not using the abovechart, you'll get an indisputable sg. reading this way.
Plus, it's more accurate to your wine (go figure huh).


Sugar is again your choice my wine making friend. Most use white, some use natural, some use syrup.
All agree that what they use is best (go figure again).


Try what makes your clock tick loudest and if you're not happy with the results, try something else on another batch. There's no right or wrong here. This is your wine, made by you, to your taste.


I think nearlyall will agree that no one makes a better wine than they do (go figure).

After all. Didn't you get started in this because you had a bottle and figured you could do as good or better?


Cheers my friend.
Wine on....

 

[scubaman2151]

Should I include any acid blend or red grape concentrate in this?
Scuba

 

[PolishWineP]

Should I include any acid blend or red grape concentrate in this?
Scuba

What does your recipe say?