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Old 01-14-2014, 06:41 PM   #1
jewelsbrew
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Jan 2014
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I am getting ready to start a batch of old orchard blueberry-pomegranate frozen concentrate batch. Has anyone tried this or have a recipe to start with. I have only made from grape concentrates before.



 
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Old 01-15-2014, 04:43 AM   #2
axehead
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Apr 2013
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This was the recipe I used. It turned out very well. The recipe came from Jack Keller's web site, I made a few small changes.

12 oz. blueberries
2 - 11.5 blueberry pomegranate concentrate
2 lb. granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1/2 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast - Cote des Blancs



 
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Old 01-15-2014, 03:12 PM   #3
Arpolis
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Jan 2012
Tulsa, Oklahoma
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I do my concentrate wines a little different:

1 gallon

4 11.5 old orchard or Welche's frozen concentrate
1TBS of loose leaf black tea (I like Earl Grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon
Yeast (lalvin 71b)

There is no sugar added. With my white grape, red grape & white grape peach I always get a gravity of right at 1.080. I use lalvin 71b because it seems to do well for young wines and I always have this stuff crystal clear and in bottles in just about 30 days if not shorter.
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Old 01-16-2014, 03:38 PM   #4
jewelsbrew
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Jan 2014
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Thanks for the input. My recipe as follows:

12 oz. blueberries
2 - 11.5 blueberry pomegranate concentrate
2 cups sugar
1 tsp. pectic enzyme
2 tsp. acid blend for a TA .75
1 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast - lavlin k1-v116
SG 1.096 before blueberries added

I will follow up when ready to bottle. Hopefully 30 days.

 
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