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Old 11-22-2009, 08:18 PM   #1
OHIOSTEVE
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My wife loves blueberries and asked me to make a batch of blueberry wine for her. I bought a big can vintners harvest ( I think thats the name) blueberry syrup. I followed the directions on the can for a 5 gallon batch and got an OG of 1.110.........I figured OH WELL lets see how it ends up. It was fermenting and my wife asked to taste it. she said she LOVED it right where it was at and asked if I could just bottle it like it is. I stopped the fermentation and added some gelatin ( crystal clear now) ANYWAY the SG is only 1.036!!! She loves it and to me it tastes like blueberry syrup. Everyone else loves it ( I bottled 24 bottles and put them away...she kept one out to let folks taste) NOW my son has blackberry wine going and wants it sweet like his moms wine... I know his has fermented past the 1.036 point but I don't know how to calculate how much sugar to add to get there. I know how to taste test and measure and add but I also know there is a formula somewhere. Anyone wanna point me in the right direction?


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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 11-22-2009, 11:11 PM   #2
boo boo
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Unless you are sure you are killing the yeast, I woudn't be adding any sugar to sweeten wine.
I make blueberry wine and let it completly ferment out, usually to a SG of .990 to .995.
I can then add blueberry wine sweetner to get the level of sweetness I want.
I don't know of any scale that will let me adjust to get a certain amount of sweetness in wine after it has fermented past what I want.


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Old 11-23-2009, 12:41 AM   #3
OHIOSTEVE
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Quote:
Originally Posted by boo boo View Post
Unless you are sure you are killing the yeast, I woudn't be adding any sugar to sweeten wine.
I make blueberry wine and let it completly ferment out, usually to a SG of .990 to .995.
I can then add blueberry wine sweetner to get the level of sweetness I want.
I don't know of any scale that will let me adjust to get a certain amount of sweetness in wine after it has fermented past what I want.
potassium metabisulphite and potassium sorbate added then start taking hydrometer readings to make sure the SG doesn't change over a few days.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 11-23-2009, 12:46 AM   #4
boo boo
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Sorbate should kill the yeast.
Are you filtering it?
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Old 11-23-2009, 02:52 AM   #5
OHIOSTEVE
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Quote:
Originally Posted by boo boo View Post
Sorbate should kill the yeast.
Are you filtering it?
Let it set and clear...then added gelatin finings to REALLY clear.... Then bottled. SG was steady for 4-5 days................I think it is sickeningly sweet but when you are making it for someone else I guess you make what THEY like. I like sweet wine but this is syrupy sweet. With the Blackberry I will clear it the just pull of a measured sample and sweeten until he likes where it is then multiply the swetener to the right amount. The only sweetener I know how to use is sugar. Gotta learn how to do wine conditioner I think.
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Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 11-23-2009, 05:33 AM   #6
jcobbs
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Wine conditioner is easy--it's just non-fermentable sugar and sorbate in a clear syrup form. I just sweetened two batches with it. One of the threads somewhere recommended starting with two ounces per gallon, so that's what I did. That hit it just about on the head. Just measure, pour, and stir gently with a wand so you don't oxidize.
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Old 11-23-2009, 05:46 AM   #7
DavidSteel
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lol hope your bottle corks (assuming you used corks) won't start inching their way out due to yeast waking up.

 
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Old 11-23-2009, 06:49 AM   #8
OHIOSTEVE
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Quote:
Originally Posted by DavidSteel View Post
lol hope your bottle corks (assuming you used corks) won't start inching their way out due to yeast waking up.
it sat a long time with no additional fermentation.....keep in mind I did not add any MORE sugar, just stopped it before all of the original sugar was gone. I hope I don't have blueberry wine all over the basement in a few weeks or months.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 11-23-2009, 07:32 AM   #9
DavidSteel
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Quote:
Originally Posted by OHIOSTEVE View Post
it sat a long time with no additional fermentation.....keep in mind I did not add any MORE sugar, just stopped it before all of the original sugar was gone. I hope I don't have blueberry wine all over the basement in a few weeks or months.
lol It shouldn't leak or explode, just the corks might inch their way out.

 
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Old 11-23-2009, 02:42 PM   #10
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That was blueberry wine. You have been warned.


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