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-   -   Too many raisins? (http://www.homebrewtalk.com/f25/too-many-raisins-272153/)

Derrick123 10-02-2011 11:38 AM

Too many raisins?
 
Hi, I made a blueberry wine one week ago with about 15 pounds of blueberries and added about 3 to 4 pounds of raisins.

When I taste it I find it has a nice taste but taste more like the raisins than the blueberries. For those who have similar wines, do you know if the blueberries will dominate as it ages?

Vinny57 10-03-2011 03:46 AM

Odds are that the raisin flavor will increase over time....sorry for the news when it's done it will taste a little like sherry

CreamyGoodness 10-03-2011 01:40 PM

While this is bad news indeed, I would still drink me some raisiny wine. Actually sounds kinda nice...

Insomniac 10-03-2011 02:03 PM

Could you not add some more blueberries intot he secondary to add more blueberry flavour?

Derrick123 10-03-2011 09:31 PM

Thanks for your posts.

It will be interesting for sure.

I thought if I added more berries at this point I may increase the alcohol content: I prefer not to do that.

Not really sure what to do.

I need to rack it into a Carboy tonight, it's around 1.025 or so.

BryanThompson 10-03-2011 11:19 PM

You could stabilize it then smash some blueberries and add the juice.

Derrick123 10-04-2011 12:59 AM

Bryan,

Do you mean right now or when the fermentation is done?

OHIOSTEVE 10-04-2011 02:29 AM

stabilize after fermentation is done. add the blueberry juice and let it set a while to clear and make sure no new fermentation kicks up. then bottle...... I am far far far from an expert, but to me blueberries have such a subtle taste to them that adding about ANYTHING would over power them.

Vinny57 10-05-2011 02:29 AM

If u want a stronger blue berry flavor I recommend using the canned Oregon blue berries since they have been stewing in there own juices for who knows how long

Jacob_Marley 10-05-2011 04:16 AM

True, that might have been just a bit heavy on the raisins ... two pounds would have been fine.
You'd want to crush the blueberries, add pectic enzyme, let it sit for at least overnight (to macerate), and then pitch and ferment with the skins still in the must. This should provide the most blueberry flavor, particularly if you did not dilute with a great deal of water. A yeast like D-47 would help to preserve the fruit essence too.
Still, your efforts should result in a pretty nice wine (even more so after a year or so of aging). Some wine tannin would have been a good addition too.


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