Originally Posted by Daedolon
Personally, I would rethink starting in the better bottle, and start in an ale pail for the first week or so. The wine will be putting off enough CO2 that you don't really need to worry about oxidization. And often times, a little bit of oxygen in the primary helps the yeast grow. Just by lurking, Yooper has pounded it in to my head that she just puts a cloth over the top of her wines - for the primary. Then you could follow the remaining steps.
Otherwise, it looks good to me. I've never made a blueberry wine - never had a source that was cheap enough/reasonable enough for quantity. But it sounds yummy.
I agree! It'll be almost impossible to stir the cap and to remove the fruit in a BB! I don't even put a lid on my primary, as was mentioned. A clean towel will do as long as you don't have a ton of fruitflies hanging around!
I HIGHLY recommend using a bag for the blueberries. You will NOT easily be able to strain them out without oxidizing the wine. A great big mesh bag so they can be stirred/crushed/smooshed around in the fermetner is great, and then you'll be able to remove them. I'd suggest a plastic bucket, so you can easily do this.
I transfer to the carboy at 1.010-1.020. That's usually 3-5 days, and it's good because you still have some co2 being produced to help protect the wine. I'd wait about 5 days, and plan on transferring then. Check the SG and if it's below 1.020, go ahead and put into secondary.