Help with 1st time blueberry wine

[wolftrapper1990]

hey all,

I'll be upfront and admit that this is my first wine ever. I picked a ton of wild blueberries and decided to give it a try, following some general guidelines from a friend that had luck with the same recipe. Here me out on my experience thus far, and please forgive me on my ignorance.

I pitched it with Montrachet red star dry yeast. I pitched it without "starting" it, and put it in dry, right out of the packet. I did not measure the gravity upon brewing, but about a week later I checked it and it was at 1.070. The temperature wasn't quite what it should have been, probably more around 60-65 degrees, but fermentation was working steadily. My friend suggested that I should transfer to secondary so I did that, Gravity at that time was 1.062. I haven't measured gravity for about two weeks but I have no bubbles coming from the airlock. Overall this thing has been sitting for about a month. I have it sitting in a 78 degree room now.

I know, a lot of mistakes made here. Bad temps, not starting the yeast, probably moving to secondary too soon. An suggestions would be great, it still seems to look like it's in good condition so I hope it salvageable.

Thanks!

 

[Yooper]

hey all,

I'll be upfront and admit that this is my first wine ever. I picked a ton of wild blueberries and decided to give it a try, following some general guidelines from a friend that had luck with the same recipe. Here me out on my experience thus far, and please forgive me on my ignorance.

I pitched it with Montrachet red star dry yeast. I pitched it without "starting" it, and put it in dry, right out of the packet. I did not measure the gravity upon brewing, but about a week later I checked it and it was at 1.070. The temperature wasn't quite what it should have been, probably more around 60-65 degrees, but fermentation was working steadily. My friend suggested that I should transfer to secondary so I did that, Gravity at that time was 1.062. I haven't measured gravity for about two weeks but I have no bubbles coming from the airlock. Overall this thing has been sitting for about a month. I have it sitting in a 78 degree room now.

I know, a lot of mistakes made here. Bad temps, not starting the yeast, probably moving to secondary too soon. An suggestions would be great, it still seems to look like it's in good condition so I hope it salvageable.

Thanks!

Your friend was very wrong in suggesting to move it at 1.062! But anyway, 78 is pretty warm and I think that you may want to have it somewhere between 65 and 72 if at all possible.

Check the SG now, and see where you are. It should be done, and if it is, you want to rack (and top up) when you have sediment of 1/4" or more. If you have less sediment, just top up (if it's done) and rack in about 30 days or so.