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Old 06-26-2009, 01:21 PM   #11
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Ready to bottle that fast? Not that I'm likely to get 6 quarts of blueberries off my bushes at this point, but maybe I can raid my neighbor's patch. He'll settle for a bottle or two in return.
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Old 06-27-2009, 01:20 AM   #12
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lol,not so much ready to bottle ,,but more like i'm ready to drink it lol.
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Old 07-12-2009, 05:39 PM   #13
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ok. final outcome is 10.5% .turned out good so far.not real clear yet.and that's bout it right now.
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Old 07-15-2009, 12:26 PM   #14
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Just started a carboy with blueberry from frozen concentrate (15 cans of Fruitopia concentrate) Smells great right now but we'll see about the taste
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Old 04-22-2010, 01:23 PM   #15
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Could I use Montrachet yeast?
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Old 05-17-2010, 04:51 AM   #16
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So how important is the campden tablet when using store bought frozen blueberries? Is there any particular amount of boiling that can minimize or eliminate the wild yeast?
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Old 06-02-2010, 03:19 PM   #17
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I'll be picking up some fresh blueberries today to give this a try. I think I'll try a 5 gallon batch. I wish I would've gotten my hands on one of those $85 wine presses on Amazon. I'll probably just make a bucket press.

Here's what I'm thinking:

15 lbs blueberries
10 lbs sugar
1 tbsp acid blend
1 tbsp pectic enzyme
1 tsp potassium metabisulfite
1 tbsp yeast nutrient

Dissolve sugar in 2 gallons of water. Crush the blueberries. Add the dissolved water and potassium metabisulfite to the crushed blueberries. Let sit for two days.

Press the juice. Add acid blend, pectic enzyme and yeast nutrient and top up with water to 5 gallons. Rack as necessary until bottling.

Last edited by artyboy; 06-02-2010 at 03:46 PM.
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Old 08-07-2010, 02:29 PM   #18
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what can i use instead of lemonade concentrate? it's difficult to buy over here and i'd like to try this.
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Old 08-11-2010, 11:36 PM   #19
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My 5 gallon batch started at 1.092 and ended at .996. I think that it's ready to bottle. It smells great. It tastes great. It has that "real wine" flavor that I didn't expect. The blueberry character doesn't really come through very strongly. It's nice and dry with just a little heat. I think that after a few months in a bottle it will be really good.
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Old 08-11-2010, 11:55 PM   #20
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Quote:
Originally Posted by TVarmy View Post
Could I use Montrachet yeast?
I used Motrachet in mine. It's my first blueberry wine. I've done 2 muscadine grape batches and Montrachet worked very well in those.

Blueberry(recent) in the front and Muscadine(10 months) in the rear
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