I am planning a 3 gallon batch of a blueberry "port" for my next HB adventure. I am using the recipe on Jack Keller's website as my base sans dry malt.
6 lb. blueberries
1/2 pt. red grape concentrate
1/2 c. light dry malt
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
4 pt. water
crushed Campden tablet
wine yeast
I am going to use 3 cans of grape juice concentrate and enough sugar for a big wine. 16-18 % and fermentor feed it until the FG does not fall anymore. What do think I should aim for as a FG? I was thinking 1.025 or thereabouts.
I have not used acid blend yet. Does the amount look right?
I have a packet of EC-1118 to use for this do you guys see this as a good choice?
I plan to add Portuguese brandy at bottling after aging. I know it might be optimal to let it age a bit with the brandy but I see a problem with keeping the headspace at a minimum after adding .75 liters. Do you see a problem with adding it at bottling?
6 lb. blueberries
1/2 pt. red grape concentrate
1/2 c. light dry malt
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
4 pt. water
crushed Campden tablet
wine yeast
I am going to use 3 cans of grape juice concentrate and enough sugar for a big wine. 16-18 % and fermentor feed it until the FG does not fall anymore. What do think I should aim for as a FG? I was thinking 1.025 or thereabouts.
I have not used acid blend yet. Does the amount look right?
I have a packet of EC-1118 to use for this do you guys see this as a good choice?
I plan to add Portuguese brandy at bottling after aging. I know it might be optimal to let it age a bit with the brandy but I see a problem with keeping the headspace at a minimum after adding .75 liters. Do you see a problem with adding it at bottling?