I need some help with a blueberry wine. I have had bad experiences with getting blueberry wine to start fermenting before. So I would love some tips.
I got some questions:
I got some froozen blueberries on hand. Do I need to use pectolase when the blueberries have been froozen?
Can Pectolase develop any chemical flavours or off flavours if overdosed?
-Can I make pulp from the blueberries or will that kill the yeast/make it to difficult to ferment?
This is the proposed recipe I'm thinking about using is:
-------------------------------
Recipe:
Volume ~30 liter(~ 8 US gallon)
9 kg (19.8 lbs) honey
9 Liter (~2.4 US gallon) froozen blueberries OR all the blueberries I have + blueberry substitute
750 g(~1.6 lbs) raisins
SG: 1.100
Alcohol goal 12-14% abv
Yeast ?
-------------------------------
-I have these yeasts available:
Each packet 5 g
Lalvin: Many * k1v-1116, 2 * ec-1118, 1 * 71B
Red star: 1 * Montrachet, 1 * pastour champagne, 1 * cote des blancs
-I was thinking about mixing yeast. Is it any problems involved in that(Like kill factor)?
Example: start with 5g 71b and 5g Montrachet and finish with 5g k1v-1116 after primary or after 72 h activity.
-I might not have enough blueberries so I was wondering if it is anything good I can use to substitute a portion? Any thing complementing blueberries?
Like raisins, tea, herbs(strong herb tea), spices, friuts(banana, ...) ... ???
-Is it OK to ferment it for 72 h in an 40-50 liter bucket(leaving 20-40% air in the bucket)?
--------------------------------------------------------------
PS. Anybody have any experience with thoose cheap yellow digital ph meters sold on ebay?
Thanks
I got some questions:
I got some froozen blueberries on hand. Do I need to use pectolase when the blueberries have been froozen?
Can Pectolase develop any chemical flavours or off flavours if overdosed?
-Can I make pulp from the blueberries or will that kill the yeast/make it to difficult to ferment?
This is the proposed recipe I'm thinking about using is:
-------------------------------
Recipe:
Volume ~30 liter(~ 8 US gallon)
9 kg (19.8 lbs) honey
9 Liter (~2.4 US gallon) froozen blueberries OR all the blueberries I have + blueberry substitute
750 g(~1.6 lbs) raisins
SG: 1.100
Alcohol goal 12-14% abv
Yeast ?
-------------------------------
-I have these yeasts available:
Each packet 5 g
Lalvin: Many * k1v-1116, 2 * ec-1118, 1 * 71B
Red star: 1 * Montrachet, 1 * pastour champagne, 1 * cote des blancs
-I was thinking about mixing yeast. Is it any problems involved in that(Like kill factor)?
Example: start with 5g 71b and 5g Montrachet and finish with 5g k1v-1116 after primary or after 72 h activity.
-I might not have enough blueberries so I was wondering if it is anything good I can use to substitute a portion? Any thing complementing blueberries?
Like raisins, tea, herbs(strong herb tea), spices, friuts(banana, ...) ... ???
-Is it OK to ferment it for 72 h in an 40-50 liter bucket(leaving 20-40% air in the bucket)?
--------------------------------------------------------------
PS. Anybody have any experience with thoose cheap yellow digital ph meters sold on ebay?
Thanks