I’m a beginner, in the process of completing two wine kits. Other than that, I haven’t made wine before.
I have somewhere in the ballpark of 20lbs of frozen blueberries in the freezer and want to try making wine out of them.
A local winery made a blueberry wine that was my favorite, but they changed ownership and don’t make it anymore. I’d really love if I could get something similar, but doubt I can get even close on a first try. I remember it being medium dry and full bodied. I think they probably used blueberries and grapes together.
So if I put in the fermenter:
approx 20lbs thawed wild blueberries (there are a few stems).
3 tsp pectic enzyme (I scaled the amount from a 1 gallon recipe. Not sure if this is the right amount)
1 kg (2.2lbs) golden raisins, chopped and soaked in hot water. (I read that this adds body)
2.76 L welch’s concord grape juice.
Yeast nutrient – how much?
Tartaric and citric acid – how much of each to start with? I’ve seen people add anywhere from 2-6 tsp of acid in recipes. (I don’t have an acid test kit).
Top up with water to 6 gallon mark.
Campden tablets and let this sit for 24 hours
Add table sugar until 1.08 SG.
Tannin powder? How much is reasonable to start with? 1-2 tsp?
Yeast EC 1118
I also have some oak cubes that I could add after primary ferment is done.
Questions: How much of the yeast nutrient, acids, and tannin powder would you recommend adding, if any?
Some people say that you have to stir the blueberries every day or several times a day during fermentation. Won’t that let a lot of oxygen in? Is this necessary?
Does this plan look ok? Should I add or remove anything from the list? I really don’t know what I’m doing. I’m just making this up based on stuff I’ve read. I’d love any suggestions or advice.
I have somewhere in the ballpark of 20lbs of frozen blueberries in the freezer and want to try making wine out of them.
A local winery made a blueberry wine that was my favorite, but they changed ownership and don’t make it anymore. I’d really love if I could get something similar, but doubt I can get even close on a first try. I remember it being medium dry and full bodied. I think they probably used blueberries and grapes together.
So if I put in the fermenter:
approx 20lbs thawed wild blueberries (there are a few stems).
3 tsp pectic enzyme (I scaled the amount from a 1 gallon recipe. Not sure if this is the right amount)
1 kg (2.2lbs) golden raisins, chopped and soaked in hot water. (I read that this adds body)
2.76 L welch’s concord grape juice.
Yeast nutrient – how much?
Tartaric and citric acid – how much of each to start with? I’ve seen people add anywhere from 2-6 tsp of acid in recipes. (I don’t have an acid test kit).
Top up with water to 6 gallon mark.
Campden tablets and let this sit for 24 hours
Add table sugar until 1.08 SG.
Tannin powder? How much is reasonable to start with? 1-2 tsp?
Yeast EC 1118
I also have some oak cubes that I could add after primary ferment is done.
Questions: How much of the yeast nutrient, acids, and tannin powder would you recommend adding, if any?
Some people say that you have to stir the blueberries every day or several times a day during fermentation. Won’t that let a lot of oxygen in? Is this necessary?
Does this plan look ok? Should I add or remove anything from the list? I really don’t know what I’m doing. I’m just making this up based on stuff I’ve read. I’d love any suggestions or advice.