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Old 02-06-2014, 06:51 AM   #11
Apple_bruiser
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Feb 2014
, Mitten
Posts: 14

Quote:
Originally Posted by Apple_bruiser View Post
Sounds awesome!!!!
Will be making this in the summer
Actually spring is more likely

 
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Old 12-25-2014, 01:33 PM   #12
Dominic1920
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Dec 2013
, Sonora, MX
Posts: 149
Liked 34 Times on 30 Posts


I made this, except I didn't have sparkeloid. It didn't need it, cleared up on its own. I substituted 3 pounds honey for half the sugar. The color is great, a very dark wine. Good flavor and body. Really a good dry taste too. I made a simple syrup with some blueberries and will try back-sweetening some but I don't think it needs it.

 
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Old 01-04-2015, 08:38 PM   #13
Dominic1920
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Dec 2013
, Sonora, MX
Posts: 149
Liked 34 Times on 30 Posts


I had a problem with the blueberry syrup I made to backsweeten with. It made a sediment in the bottom of the bottles I used it in and no amount of mixing seems to dissolve it. Is this something anyone else has noticed before?

 
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Old 02-23-2015, 04:38 AM   #14
Sepanik1986
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Feb 2014
Milwaukee, Wisconsin
Posts: 243
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Is it detrimental if I don't use the wine tannins. I started this recipe but I found out I don't have any.

 
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Old 03-04-2015, 02:06 AM   #15
FishGuy2
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Mar 2015
Posts: 7
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This recipe probably calls for too much sugar or my blueberries are really sweet. The wine improves with aging.

Dominic1920, let the sediment settle, carefully pour or siphon off the wine (rack?)and rebottle it Throw away the sediment (or drink it).

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Old 03-26-2015, 04:00 PM   #16
Dominic1920
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Dec 2013
, Sonora, MX
Posts: 149
Liked 34 Times on 30 Posts


Thanks Fishguy, I finally opened a bottle of this and its very drinkable sediment and all. The stuff on the bottom seemed to be jelly-like and sweet, kind of like having a dollop of blueberry jam in the bottle. Perhaps it was a reaction to the pectic enzyme when I added the homemade f-pac.

 
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Old 09-24-2015, 06:19 PM   #17
FishGuy2
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Mar 2015
Posts: 7
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The wine I made last year was too sweet because high temps. stopped fermentation early. It was a really good sweet wine and great after a year. It's all gone now and started another batch in August.

 
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