Blueberry wine

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sour_grapes

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Is this math correct?
If I have 15 lbs or 3 parts at 1.162 and add 5 lbs or 1 part at 1.020 would the new gravity be 1.127?
3 X 1.162 + 1 X 1.020 / 4 = 1.127, it just doesn't seem right.
Except for missing parentheses, looks right to me: (3 X 1.162 + 1 X 1.020) / 4 = 1.127. I think that you are thinking about it the correct way.
 

Scooter68

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I think adding more blueberries woul be the best route. At your current pounds per gallon it won't be a bad idea to bump it up a little. The pH is a bit low but you might get it to start as long as the temp is good.
 

mainshipfred

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Just picked up 10 more pounds and they are thawing now. There was only 1/4 gallon of water added to each batch so far. Probably have to add a little more water to get the brix down more but I can't imagine it will be that much.
 

Johnd

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Is this math correct?
If I have 15 lbs or 3 parts at 1.162 and add 5 lbs or 1 part at 1.020 would the new gravity be 1.127?
3 X 1.162 + 1 X 1.020 / 4 = 1.127, it just doesn't seem right.
You’ll probably need more than that, your SG is pretty high. Theoretically, another part of berries (total 10 #) would get you down to 1.105, still pretty stout, a smidge of water to the finish line wouldn’t hurt a strongly flavored berry like blues.
 

mainshipfred

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Added the 5 lbs to each but it only brought it down to 1.030. Added water to get to1.092 nine additional cups each. Funny thing is the acid didn't change much. In fact the pH dropped to 3.15 but I think I can get the fermentation started. Had sucxess in the past lower than this.
 

mainshipfred

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@Northwoods Wine sorry I kind of bogarted your thread, I can start a new one if you like. But for now: after getting the must to where I think I can live with I decided to freeze it. With the additional water I wanted to try to extract some extra color. The Brehm frozen must seems to extract good color so I thought I'd try it.
 
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