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I would also appreciate any info. Thank you.

I oaked a plum wine, hit the desired level, removed chips, and accidentally oaked again when I meant to oak a blackberry. American oak. Disaster. I use the over-oaked wine to top off similar wines. At 2 years, the plum is almost drinkable. Lol. One of several brutal learning lessons.

We listen to a wide variety of music, but some evenings we just listen to Cohen. My wife and I really liked his later, gravelly-voiced singing.

It is very good for me. I spend dozens and dozens of hours picking berries and fruit. I climb and hike and spend days picking wild blackberries and huckleberries. I I spend hundreds of hours cleaning and sanitizing, fermenting transferring and bottling. I haven't a clue on any health...

So on 6/22, it was at 1.05. On 6/24 , you pitched more yeast. On 6/29, sg was 1.027. I take it that at a couple of points you had 3 consecutive days without an sg drop? Might be just a typical slow fermentation that some of us have with blueberry.

One final note is that a can of white grape juice concentrate at this point can work wonders. I don't know if that is acceptable in the overall wine making circles, but that alone can get it moving.

I did a check of Keller's later notes, and he points out the sorbate aspect of blueberries is completely untrue. Those Michigan blueberries must be different than Oregon blueberries as blueberries are one of the easiest fruits to pick. Sorry, Yooper, had to poke on that one. Lol...

I am a big Jack Keller fan, but the chemical analysis of blueberries points to methylparaben as being the natural preservative in blueberries. As Yooper essentially notes, methylparaben is an ester of hydrobenzoic acid. I have gotten tired of my battles with blueberries and say just screw it...

My apple wine and cranberry wine are undrinkable at 6 months of bulk aging. At 6 months in the bottle, they are drinkable, at 1 year, they are very enjoyable. Note to BernardSmith: A while back, I posted on a possible mlf in my blueberry wine. You suggested that it was possibly still CO2...

Thank you. I will do as you suggested.

I strated my blueberry wine in mid-July. Standard beginner recipe with 18 pounds of blueberries in a 6 gallon batch. I did add 5 pounds of huckleberries, 5 bananas, and 3 cans of grape concentrate. Starting sg was 1.086. Fg was .94. I added 2 tsp of acid blend for an initial pH of 3.4...

Last year, Whole Foods in the Pacific Northwest had apple juice in gallon glass jugs and or cider in 3/4 gallon jugs for $9. Not a good deal. However, they went on sale for $5 a jug which gave me juice and cider for making hard cider plus glass jugs. Decent sale. Add in the fact that the 3/4...

Last autumn, after the fresh fruits weren't available, I met my brewing addiction by making about many, small batches of cranberry wine or cranberry wine-apple-pomegranate mixes. I usually used the 100% Ocean Spray Cranberry Juice rather than the cocktail and diluted to desired pH with apple...

I used the Luc Volders, pectic enzyme experiment as a guide to juice frozen applesauce. The pectic enzyme worked amazingly well for a high yield of juice. I used the enzyme preferment and strained through a nylon. I didn't put the small amount of remaining pulp into the fermenter--just the...