Hey guys, wanted to get an opinion on something here. I've calculated a Blueberry wine recipe based off of the following blueberry wine recipe:
Recipe Type: All Grain
Batch Size (Gallons): 2
Original Gravity: ?
Final Gravity: ?
Boiling Time (Minutes): 5
Primary Fermentation (# of Days & Temp): 14 Days at room temp
Secondary Fermentation (# of Days & Temp): 7 Days at room temp
Here is a Recipe for good repeatable blueberry wine,
Per 2 Gallon Batch:
6 qts BlueBerrys (home grown is what I use)
8 cups sugar
1-1/2 tsp of yeast nutrient
1 pack of lalvin RC-212 yeast
1 camden tablet
splash of lemon concentrate
Mash blue berrys in wine press or pan. Boil berries in 1 gallon of water for 2-6 minutes. Mix sugar into blueberry liquid. Take small sample off pot and let cool. Add yeast nutrient and yeast. Let the yeast slowly work into the solution. when main batch is down to around 90-80 degrees F add yeast mixture. Crush camden tablet and add to mixture. Put wine in Primary fermenter and stir (or shake) twice daily. Ferment for 14 days in primary then transfer to the secondary. Ferment another 7 days then siphon the wine into bottles and rack. If wine is not clear re-rack wine in 10-15 days.
Here is my remixed recipe:Yeast:
standard wine yeast should doBatch Size:
1.034Other Variables currently unkown
6 qts BlueBerries
64oz maple syrup
2 3/4 cup sugar
1-2 tsp nutrient
Pasturize blueberries, if using wild consider placing on campden for 24 hours before use. I use frozen so I will most likely just pastuerize the blueberries.
So what does everyone think? From what I can tell Maple syrup is almost entirely neutral, and I have made the original wine recipe before without ph issues at all so I doubt that will be much of a factor. Just curious really. Thanks for the input. If everyone thinks its worth pursuing I will definately do so and keep you all up to date.