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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Blueberry Wine Will NOT Start!!
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Old 07-21-2014, 01:07 AM   #11
brewski78
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I am not sure what the ph is, i used a test strip but the chart that comes with the strips goes from 4.6 up to 6. I didnt realize the acid blend goes in later, i have not used.it before.and was following a recipe i found. I have more berries coming this week i plan to get a second batch going, the first batch.finally started fermenting friday, i added the first yeast last sunday. This next batch i will use a different yeast and make a starter batch first and add some must to be sure it will work. Ive learned a lot from this batch and the last batch of strawberry. Previously i just made rhubarb and strawberry rhubarb wine never added anything but yeast sugar and water, then last fall i.made a couple batches of hard cider that.turned out good using yeast nutrient this spring/summer thought id try some different wines and both gave me some trouble but i think both batches will turn out good and ive learned a lot its been fun thank you for all of the help and advice!

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Old 07-21-2014, 08:14 AM   #12
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Blueberries are harder to get to ferment than most fruits due to their natural sorbate, not anything that you did wrong. WVMJ

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Old 07-22-2014, 12:41 AM   #13
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That is good to know about blueberries, I am excited to see how this first batch turns out, the color is pretty cool, and so far it tastes really good. I have more berries coming this week so I plan to get another batch going this weekend. Thanks for all the advice, after this first batch it should be easier!!

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Old 07-23-2014, 08:08 PM   #14
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You should not use a food processor to mash your berries ,it will bust the seeds and that will make bitter wine ,potato masher was good.It takes 3 gallons of berries to make 6 gallon of wine.Mash the berries,add one can of grape consentrate for each gallon of wine ,add some water to this and one pack of yeast and ferment this for 5 days,then strain and squeeze out the juice.desolve two and one half pounds of sugar per gallon.put in jug and let set 1 year and it will turn out excellent.Do not add any other ingredients in it.I will let you taste mine

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Old 08-01-2014, 03:00 AM   #15
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Well I have a second batch of blueberry wine started, it was working 6 hours after adding yeast this time. This time i strained out all the skins and fruit before adding the yeast, started the yeast with some of the must before adding it directly to the whole batch and used a different yeast, lavolin 1116. So far its doing great and my first batch is still slowly fermenting though its about finished.

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Old 08-04-2014, 02:00 PM   #16
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Cote des Blanc is sneaky yeast. It'll often go for the whole ferment with little indication that it's doing anything.

"Côte des Blancs : Formerly known as Epernay 2, this is another slow fermenting, very low foaming and low flocculating yeast tolerant of low temperatures. It tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites-- and non-grape wines--such as peach or raspberry--where a bouquet is especially desired. This yeast will not push alcohol production over 13% in a cool fermentation but has a range of 12-14%."

Regards, GF.

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Old 08-12-2014, 09:31 AM   #17
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Using a food processor will bust the PITH, leading to bitterness. Somebody in the past has misheard this to "bust the pips" and so to busting the seeds but this is plain wrong. It is the pith that must not be broken. Blueberries are not like citrus fruit, with lots of pith, so the food processor should be just fine. A cold press fruit squeezer, if you could get one (they are expensive) would be much better.

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