Recent content by novalou

I'll concur too using potassium metabisulfite. Make you use spring water or water that has been filtered through reverse osmosis. If you are using softened well water, there is dissolved salt there too. Sent from my iPhone using Home Brew

Let it fully clear. Then you can sweeten and stabilize with potassium sorbate and potassium metabisulfite. Sent from my iPhone using Home Brew

It's not that unheard of to get buckets nearly or fully fermented. The way I avoid such episodes is to pick up pails right after the brew store received their shipment. It is a pain to keep calling them, but it's one way to ensure you are getting it as fresh as possible.

Pm sent

Sure. Makes a great piggy bank!

Use wine yeast (no bread yeast). It will ferment just fine. Make sure you get preservative free juice. If it contains sorbate it won't work.

I stabilized a batch last year that started out at 1.2. I didn't measure afterwards, but it was in drinkable range.

They may have oxidized a bit, but otherwise safe.

Absolutely! Rack off the sediment and drink up!

One thing no one has mentioned is TA (titratable acid). Blueberries are high in acid. That and what alcohol has fermented thus far is killing your yeast. Take a cup of your wine, cut it with 1/2 cup of warm water. Pitch EC-1118 yeast in that and see if that will get going. Once this "starter"...

Most of us do not have the means to rack or bottle in a CO2 rich environment, so we end up with some air being absorbed by the wine.

Right. I thought about that after my post. To clarify "no additional sulfur added".

I know someone that makes sulfite free red wines. They need to be consumed before the one year mark. After that they oxidize and head downhill quickly.

Your wine must be perfectly clear. Sweeten to taste, then add potassium metabisulfite and potassium sorbate.

It's way to early to judge it. Let it clear with time. Rack as often as sediment builds up on the bottom. Don't taste until the spring. You'll be surprised!