Lingonberry from IKEA syrup

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sgx2

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Aieee! Sorry to hear that, Red! Can you verify the recipe you used? Did you use the same IKEA syrup that I started with? How much did you dilute it? Also, what yeast did you use?
 

Jovimaple

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Reviving this thread with a photo of my beautiful lingonberry wine before I bottle it!
65100988-8669-4FC5-AE5D-643B9046D1F2.jpeg
Made it for a friend who loves lingonberries. Fresh/frozen berries were way too expensive, so I searched on making it from syrup and found this thread.
 

Jovimaple

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I got the syrup from Amazon. I think it was about $18/bottle and I used 2 bottles, so it was a still a little spendy, but the frozen berries would have been close to $100 for a 1 gallon batch of wine!

IMG_3808.JPEG

Recipe adapted from what y'all were doing on this thread:

2 16.9 oz bottles lingonberry syrup
1/2 C sugar dissolved in 2 C water
14 C water (including rinsed out from bottles)
2 tsp yeast nutrient
1 tsp pectic enzyme
1/2 tsp tannin
1 Campden tablet, crushed
Red Star Premiere Classique yeast (partial package)
S.G. before yeast: 1.088
Final S.G. before backsweetening: .994

Note: I have a heater pad with a thermostat that I kept at 75 degrees F, so it keeps my fermenting buckets at a more even and warmer temp than the room temp - I think it turns the power on the heater pad at 2 degrees lower than the set temp and turns it off at 2 degrees higher.

2021.01.17: Mixed all ingredients except yeast in 2 gallon fermenting bucket covered with a thin towel
2021.01.18: Stirred must, then pitched yeast
2021.01.19: Stirred twice because there weren't many bubbles and I ended up adding more yeast; in hindsight, I think I should have waited closer to 24 hours after adding Campden tablet and as I recall I was excited to start this and pitched the yeast closer to 10 hours. 6 hours after the 2nd yeast pitch, it was fermenting merrily and the must was up to 78-79 degrees.
2021.01.20: Some bubbling while stirring
2021.01.21: Lots of bubbles; stirred must
2021.01.22: Bubbly still; stirred must
2021.01.23: Fewer bubbles; s.g. 1.006; racked to gallon carboy (+ almost 1 pint)
2021.02.06: s.g. .994; stabilized + 1 crushed Campden tablet and racked to gallon carboy, topped off with extra pint
2021.02.20: Racked and backsweetened* with 1 C simple syrup (2 sugar: 1 water)
2021.02.28: Planning to bottle today with 1 crushed Campden tablet; Final S.G. = 1.012

*Trying to sweeten to my friend's taste. I find that I don't care for the lingonberry wine, myself, but I sweetened it a little less than I did my cranberry. I figure that this will be an experiment. I'm going to record the sweetened s.g. before I bottle, and then if I make it for her again, I will be able to adjust.

But it's just so pretty!!! Definitely bottling in clear bottles!

Edited to fix typos because I do my best editing after I hit the Post button. Grrrr.

Edited again to record S.G. after backsweetening.
 

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