I just bottled a batch of blueberry. It was a struggle, but well worth it, as it turned out to be a very nice dry red wine. Here's what I went through to get it:
8-23-03 Pitched Premier Cuvee into my 1.099 gravity must.
8-31-03 Removed pulp, still fermenting.
Raspberry Wine QuestionI am about to follow this recipe from 'First Steps in Winemaking' by CJJ Berry: 4 lb. raspberries 1 (Imperial) gallon boiling water 3 ½ lb. sugar Yeast and nutrient Method: Bring the water to...
9-9-03 Racked, fermentation is very slow.
10-15-03 A few tiny bubbles, but no airlock activity. Thick, almost "slushy" with lots of fine pulp.
1-7-04 Ok, it's stuck. SG = 1.054. Stratified with a 2" layer of pulp at the bottom of the jug.
1-25-04 Made a new starter, racked to an open fermenter, and moved from basement to (warmer) upstairs closet.
1-30-04 It's fermenting, but very slowly. No real cap, just small clumps of froth. Stirred and racked to a jug with an airlock.
2-28-04 No airlock activity, but a small ring of bubbles.
5-11-04 SG = 1.044. Added nutrient and racked.
5-20-04 Active fermentation, some of the wine was pushed into the airlock.
9-16-04 Success! SG = 0.995.
4-14-05 Racked.
12-17-05 Bottled, SG = 0.992.
Though I added nutrient to the initial must, I believe my problem was a nutrient deficiency. It may be that blueberry wine requires higher than normal amounts of yeast nutrient.
Erroll
