OG 1.090 to SG 1.030 in a week?

[PTS_35]

Recently made some black berry wine and the original gravity was 1.090 and a week later SG read 1.030. Was curious to know if this is possible. The only reason I ask is bc I blended my blackberris then filtered out the pulpy mess. The juice was still pretty heavy. I watered it down to a decent consistency that appeared more juice or wine like. It read 1.090 but I'm concerned could it be a false reading. I'm sure the juice was thin enough but there's that feeling in the back of my mind saying, 'could it have been still too pulpy' going from 1.090 to 1.030 in a week is pretty fast

 

[k-moe]

What yeast did you use?

 

[pumpkinman2012]

It is very possible, which yeast did you use and what is the temp of the room and of the wine?
Did you use yeast nutrients?
If you can post the steps you took giving us a step by step, it will help to answer your question.

I look forward to your reply.

 

[meatcleaver]

sounds about right to me.
I made a batch of Yoopers (Jack Keller's) blackberry wine in October. og was around 1.113 & it was down to 1.029 in 5 days with ec-1118. finished @ .990 & is delicious already. can't wait til it's oaked & bottled.
good luck with yours.

 

[PTS_35]

I used the lalvin amh yeast. 2 grams per gallon so abt 8 grams. I used frozen berries and 1 can grape juice concentrate. Pureed berries, heated in a pot to loosen, filtered through sieve. Added 7lbs of sugar in abt 2 gal water bringing total volume to 3.75 gallon. Juice appeared loose enough. I had issue with that at first but once watered down a bit...OG read 1.090. Just wondering bc when I first tried to take a reading it was like sludge and the hydrometer hit it and was just stuck like it hit mud. I watered it down but although Im sure I did it right just thinking "what if". What if it needed more water to get a true reading.

 

[PTS_35]

Yeah what about oak? I have some toasted oak sticks I had planned on using. This depending entirely on taste. But how long would you leave oak sticks in for? I was gonna start at 6 wks

 

[meatcleaver]

Yooper recommends 30 days on 1 oz French medium toasted oak per 3 gallons.
I don't know if that's cubes or spirals...
here's the link to Yoopers recipe
https://www.homebrewtalk.com/showthread.php?t=31294

 

[pumpkinman2012]

PTS_35 -

Pureed berries, heated in a pot to loosen, filtered through sieve.

this can cause problems, once you heat the fruit it can remain very hazy, most people that I've spoken to that have heated their fruit had major problems getting the wine to a nice clear polished product.
I'm about to start a batch of my "Berry Blast" wine that everyone loves, it's been 3 years since I last made it, I'm going to make a 12-14 gallon batch, I have 60 lbs of IQF fruit from a food service distributor that tastes incredible, I was able to get a really great price on the fruit, when the yeast comes in, I'll start the wine.

 

[PTS_35]

Well, the wine tested at .993 today. Plan on racking to secondary tomorrow only because of time constraints. Poured a glass of the teating liquid. It's quite sour with some red wine noted and a faint berry flavor. I hope some age will help it develope. It is hazy. Anything I can do? I've added the required pectic enzyme so not sure I want to add more

 

[fuelish]

Rack it, and let it be .....rack again if necessary, as some more sediment will likely drop out. I have big time trouble with mango meads clearing, but.....given enough time and rackings, it will clear....eventually. 'tis a shame that making mead is so simple and the wait is so hard

 

[PTS_35]

How long you let it sit in secondary? I was planning 30 days then rack to a third then another 30 days before bottling