I'm a little nervous about the starting sg - is it too high?
18 pounds fresh picked blueberries, frozen, thawed, smooshed.
11+ a tiny bit pounds sugar
1 tsp tannin
1+ a bit tbsp yeast nutrient
1+ a bit tbsp pectic enzyme
1+ a bit acid blend
6 campden tablets
Topped with water to 6 gallons + a little bit (maybe 4 cups) to make up for what I predict will be left after squeezing out the bag of blueberry skins
Red Star Pasteur Red yeast
I chose the yeast per a chart at the wine supply place - the person there was new & wasn't able to help with the selection (someone filling in), and the chart recommended it for berry wines.
My concern: the sg is 1.101. Is this too high? Going to cause me trouble? I'm (I mean, my wife) is hoping for a sweeter dessert style of wine. Though, I presume that when it comes time to backsweeten it, I can split the batch in two & leave some a little drier.
I haven't added the yeast yet - waiting 24 hours between mixing everything & the crushed campden tablets.
Trivial question - there are tiny little grubs in there - maybe 2mm long. I know they're in blueberries & know that when I'm eating handfuls of blueberries, one or two of the berries probably contain one of them. Should I put a lot of effort into skimming them off? (They swam/climbed to the top of the bag of fruit & are small enough to have squeezed through the holes in the bag fabric - that's how small they are.)
18 pounds fresh picked blueberries, frozen, thawed, smooshed.
11+ a tiny bit pounds sugar
1 tsp tannin
1+ a bit tbsp yeast nutrient
1+ a bit tbsp pectic enzyme
1+ a bit acid blend
6 campden tablets
Topped with water to 6 gallons + a little bit (maybe 4 cups) to make up for what I predict will be left after squeezing out the bag of blueberry skins
Red Star Pasteur Red yeast
I chose the yeast per a chart at the wine supply place - the person there was new & wasn't able to help with the selection (someone filling in), and the chart recommended it for berry wines.
My concern: the sg is 1.101. Is this too high? Going to cause me trouble? I'm (I mean, my wife) is hoping for a sweeter dessert style of wine. Though, I presume that when it comes time to backsweeten it, I can split the batch in two & leave some a little drier.
I haven't added the yeast yet - waiting 24 hours between mixing everything & the crushed campden tablets.
Trivial question - there are tiny little grubs in there - maybe 2mm long. I know they're in blueberries & know that when I'm eating handfuls of blueberries, one or two of the berries probably contain one of them. Should I put a lot of effort into skimming them off? (They swam/climbed to the top of the bag of fruit & are small enough to have squeezed through the holes in the bag fabric - that's how small they are.)