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Old 12-06-2009, 01:39 AM   #1
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Join Date: Aug 2009
Location: AZ
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Default Extended Maceration (Blueberry Wine)

I've read a bit lately about extended maceration--up to 21 days on skins--and the benefits of its application to red wines, but I'm wondering if I could apply this to the 5 gallons of blueberry wine I have in the primary right now.

The must read 25 degrees Brix with a T.A. of .65, so it seems to stand to benefit from more tannin and complexity.

Anyone have experience with this?

Planned: Prickly Pear Fruit Wine, Sonoran Agave Wine or Sonoran Mead

Primary: Blueberry Wine

Secondary: See below

Aging: Prickly Pear Fruit & Apple Wine, Edwort's Apfelwein (organic & modified w/5% Cabernet Sauvignon)

Bottled: Tomato Wine, Barley Wine, Cinnamon Barley Wine

Last edited by musty; 12-06-2009 at 01:42 AM. Reason: word left out
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