boomtown25
Well-Known Member
Experienced in beer making, pretty green when it comes to wine, although I have about 30 gallons under my belt, but I am always wanting to improve myself and my knowledge. I have come across equipment that will allow me to do one gallon batches instead of 5 so I want to experiment a little to make aGREAT blueberry wine, so I have vlutured a little here and there AND have some pretty basic questions as well:
1 gallon batch. I would like a finish of around 13-15% abv. This is what I think would work, but tear it up if need be please:
3 lbs blueberries (I am going to buy frozen and blend in blender)
1 lb golden raisins (chopped)
1 lb sugar
1 campden tablet
enough spring water to top of to a little more than one gallon
My plan is to melt sugar in the water and throw the campden tablet in. I am then going to add the water, and the blended blueberries and chopped grapes into a paint strainer bag and close with a zip tie and add it and the juice from the berries to the primary with the sugar water.
I like my wines to be balanced, maybe a little dry. I like them to have more body on them, so here are my questions:
1. Do I really need pectic enzyme?
2. Should I use acid edition? If so, what ph should I be looking for?
3. With the raisins, do I need yeast nutrient?
4. Finally- I thought about adding a pound of sweet cherries (done the same way as the blueberries). What is the consensus on this- add or leave strictly with the blueberries? Thanks ahead of time peeps!
1 gallon batch. I would like a finish of around 13-15% abv. This is what I think would work, but tear it up if need be please:
3 lbs blueberries (I am going to buy frozen and blend in blender)
1 lb golden raisins (chopped)
1 lb sugar
1 campden tablet
enough spring water to top of to a little more than one gallon
My plan is to melt sugar in the water and throw the campden tablet in. I am then going to add the water, and the blended blueberries and chopped grapes into a paint strainer bag and close with a zip tie and add it and the juice from the berries to the primary with the sugar water.
I like my wines to be balanced, maybe a little dry. I like them to have more body on them, so here are my questions:
1. Do I really need pectic enzyme?
2. Should I use acid edition? If so, what ph should I be looking for?
3. With the raisins, do I need yeast nutrient?
4. Finally- I thought about adding a pound of sweet cherries (done the same way as the blueberries). What is the consensus on this- add or leave strictly with the blueberries? Thanks ahead of time peeps!