Fermenters Forum

DAY ONE
3# previously canned (2010) blueberries (Note, the recipe only called for 2#)
1/2 tsp pectic enzyme
1/16 tsp potassium metabisulfate

pH strip test 3.6

Let sit overnight to make a fruit liquor/slurry. This allowed pectic enzymes to break down fruit before adding yeast nutrient.

NOTES ON PH...

Unlike TA testing and adjusting, pH adjustments are not linear; if you add 1 g/L of acid to a wine or must you now have exactly 1 more g/L of acid in solution and a TA test will confirm this. However, if you add 1 g/L of Potassium Carbonate to a wine or must the reaction will vary from wine to wine and the pH will not shift in a linear, predictable fashion. This is why any attempt to adjust the pH should start with a bench trial! pH units are logarithmic; a pH of 3.0 is ten times more acidic than a pH of 4.0. So beware, a little shift goes a long way.

The effectiveness and amount of free SO2 needed to protect our wines is directly tied to wine pH: lower pHs require less free SO2, and higher pHs require more free SO2 to achieve the same amount of protection. Note: at pH 3.8 and higher, it is not chemically possible to maintain the amount of free SO2 in the wine that is technically required to protect it. So, if your wine has a high pH, then we highly recommend adjusting the pH down (using tartaric acid).

https://morewinemaking.com/articles/testing_wine_must

DAY TWO
Pasteur Red

DAY TWO
Squeezed fruit by hand and discarded.

Added 1/2 tsp energizer.

Added 7 pts spring water from Meijer.

Added 5 1/4c sugar to reach SG 1.085.

Tested pH at 3.97, kept adding acid blend until a pH of 3.55. It took 1 1/2 tsp exactly as recommended by the recipe.

Pitched 1/2 pack of Red Star Premier Cuvee yeast.

SEVEN DAYS AFTER ADDING YEAST
SG 1.030. Stirred.

EIGHT DAYS AFTER ADDING YEAST
SG 1.015

THREE MONTHS
Racked. Topped with a couple cups of remaining blueberry that was cold stabilized. Good flavor. A bit tart.

SIX MONTHS LATER

pH 3.4
SG .98 = 13.1% alcohol content

Tasted pretty good. No off flavors. Dry, blueberry flavor.

Added 1/16 tsp potassium metabisulfite and max 1/2 tsp wine conditioner potassium sorbate/gal, the minimum to stabilize, but not sweeten.

Dissolved 3T cane sugar in 1/2 c distilled water to bring the SG up slightly to .99 if possible. Airlocked. Will test again in a few weeks.

EIGHT MONTHS LATER
Accidentally added another 1/16 tsp Potassium Metabisulfate. Added 2T wine conditioner containing fructose and Potassium Sorbate to sweeten and take harsh alcohol bite off and get some more flavor... hopefully.

Ph initially tested at 3.25. A bit acidic. Added 1/4 tsp Potassium Bicarbonate to reduce acid a bit and raise pH to 3.45, an acceptable range for a fruit wine.

Added 1/4 c store-bought, purified water to each wine bottle to top off.