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Old 02-06-2014, 06:51 AM   #11
Apple_bruiser
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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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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
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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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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
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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
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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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