Fruit wine with DME

[GeneDaniels1963]

I am thinking about making a blueberry wine/beer hybrid by using a wine recipe but substituting DME for sugar, but a lesser amount. Here is the basic plan:

3 lbs frozen blueberries
1 lb Amber DME
8oz 60L crystal malt (steeped)
water to 1 gal

Not sure what yeast I would use, still thinking about that one. But I would love to hear any opinions about this. I am also going post this in the beer forum because I am not sure where it belongs.

 

[S-Met]

I am thinking about making a blueberry wine/beer hybrid by using a wine recipe but substituting DME for sugar, but a lesser amount. Here is the basic plan:

3 lbs frozen blueberries
1 lb Amber DME
8oz 60L crystal malt (steeped)
water to 1 gal

Not sure what yeast I would use, still thinking about that one. But I would love to hear any opinions about this. I am also going post this in the beer forum because I am not sure where it belongs.

Do it!

Theres probably a similar name as a fruit wine vs apple cider, but this sounds like graff.

 

[GeneDaniels1963]

Maybe a "fruit graff"?

I hope it does turn out graff-ish, because I have really come to like regular graff. I am going to make a batch of it at the same time.

 

[GeneDaniels1963]

I started this batch last night. I used the juice from 2lb of thawed blueberries. It is sitting with a Campdem tab now. Usually I like some wild ferment, make wine that way all the time. But with ales, I had a batch go to vinegar from some bad stuff on blueberries, so better safe than sorry in this case.

My SG is 1.060, so just about what I calculated. But one question. I have a layer of sediment in the bottom of the jug. The blueberry juice was almost completely clear, so what could that be?

 

[Seamonkey84]

Even the store bought juices will often have a layer of sediments unless they filtered it. It’ll look clear, but over some time stuff will settle. All just extra nutrients and some substrate for the yeasts to cling to.