I know that I need to move the must to my secondary fermenter but I don't know what else I should add (Sorbate? Sparklloyd? K-Meta? Campden tablets?)
Here is what I've done so far:
7/23 - Mixed the following:
-20 lbs blueberries (frozen, thawed, mashed, in fermentation bag)
-72 oz. (.56 gal.) Grape juice concentrate
-7.5 lbs white granulated sugar
-7.5 tsp acid blend
-1 1/4 tsp yeast nutrient
-2.5 tsp pectic enzyme
-6 potassium metabisulfite (campden) tablets (crushed)
-water to 6 gallons
Specific Gravity = 1.110
7/24 - added yeast, stirred, covered with lid and airlock
7/25 - cracked lid to allow oxygen intake, stirred
7/26 - stirred, found a small amount of mold on the inside of the lid, sterilized the lid and replaced it. Still cracked open.
7/27 - stirred, read specific gravity, (1.060) sealed with (re-sterilized) lid and airlock (No mold found)
7/28 - stirred, read specific gravity, (1.040) re-sterilized lid and airlock and resealed. (No mold found)
7/29 - stirred, read specific gravity, (1.025) re-sterilized lid and airlock and resealed. (No mold found)
7/30 - stirred, read specific gravity, (1.015) re-sterilized lid and airlock and resealed. (Found some brown stuff around the inside rim of the bucket but it just looked like brown yeast so I'm guessing the yeast had just died since there isn't much sugar left for it to eat.)
First of all, does all of that seem to be in order? Did I miss anything major?
Secondly, I plan on siphoning to the secondary fermenter tomorrow regardless of what the SG is. Does that sound okay? And do I add anything to the secondary fermenter to prevent bacteria growth and/or oxidation?
Finally, how exactly do I strain the juice out of a 20 lb bag of blueberries? I don't have a strainer large enough... Any ideas?
Thanks in advance!
(P.S. I posted a similar thread to this in a different section, but then I realized that this is more of a beginner question and thus should be posted in this section. I couldn't figure out how to delete the other thread though...)
Here is what I've done so far:
7/23 - Mixed the following:
-20 lbs blueberries (frozen, thawed, mashed, in fermentation bag)
-72 oz. (.56 gal.) Grape juice concentrate
-7.5 lbs white granulated sugar
-7.5 tsp acid blend
-1 1/4 tsp yeast nutrient
-2.5 tsp pectic enzyme
-6 potassium metabisulfite (campden) tablets (crushed)
-water to 6 gallons
Specific Gravity = 1.110
7/24 - added yeast, stirred, covered with lid and airlock
7/25 - cracked lid to allow oxygen intake, stirred
7/26 - stirred, found a small amount of mold on the inside of the lid, sterilized the lid and replaced it. Still cracked open.
7/27 - stirred, read specific gravity, (1.060) sealed with (re-sterilized) lid and airlock (No mold found)
7/28 - stirred, read specific gravity, (1.040) re-sterilized lid and airlock and resealed. (No mold found)
7/29 - stirred, read specific gravity, (1.025) re-sterilized lid and airlock and resealed. (No mold found)
7/30 - stirred, read specific gravity, (1.015) re-sterilized lid and airlock and resealed. (Found some brown stuff around the inside rim of the bucket but it just looked like brown yeast so I'm guessing the yeast had just died since there isn't much sugar left for it to eat.)
First of all, does all of that seem to be in order? Did I miss anything major?
Secondly, I plan on siphoning to the secondary fermenter tomorrow regardless of what the SG is. Does that sound okay? And do I add anything to the secondary fermenter to prevent bacteria growth and/or oxidation?
Finally, how exactly do I strain the juice out of a 20 lb bag of blueberries? I don't have a strainer large enough... Any ideas?
Thanks in advance!
(P.S. I posted a similar thread to this in a different section, but then I realized that this is more of a beginner question and thus should be posted in this section. I couldn't figure out how to delete the other thread though...)