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5 years ago #1
Guest
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my blueberry wine has 11 lbs of blueberries which the recipe called for. It's been aged about 6 months and has a really distinctive alcohol flavor with a hint of blueberry. What went wrong and what can I do to enhance the flavor either for this batch or next?

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5 years ago #2
bob1
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how many gallons did you make from them?

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5 years ago #3
guest
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The recipe makes 5 gallons

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5 years ago #4
bob1
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2.5 lb per gal is about right try adding some grape concenrate or more berrys

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5 years ago #5
Burner43
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I have been making wine (blueberry included) form years, and I ust this rule of thumb: 6 lbs of fruit = 1 gallon....also most receipes call for 6lbs of fruit to make 1 gal of wine. so to make it simple, use a gallon of fruit to make a gallon of wine, adding enough waterm to get a full gallon, once ttou discard the skins, aftetr the first week

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4 years ago #6
ron kohler
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after reading this and I, myself, have been contemplating making a gallon of blueberry I'm a tad confused. I think bob1 said 2 1/2 # p/gallon should be fine but you say 6?..soooooo????
Ron

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4 years ago #7
bob1
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most blueberry recipe are 2 lb of fruit with 1 lb raisin or grape concentrate. I have posted before that I have yet to make blueberry.

Burner is correct in that almost all recipe you will find they average 6 lb of fruit per gallon. For some reason blueberry dosnt. It might have something to do with all the complaints about it being slow to ferment. A recent post I need to study myself says something in the blueberry slows down the yeast. So be careful. I myself was thinking 4 lbs when I do get to try.

Also I answered this post check it out will explain more
http://www.drinksplanet.com/blueberry-wine-working-off- very-slowly-458477.html#16

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4 years ago #8
ron kohler
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yes, bob, I was thinking 4-5# myself but I was going on what I used for blackberry so maybe 4 will be the magic #. Anyone else wanna weigh in on this one, especially those who have made blueberry???

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4 years ago #9
bob1
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problem is most recipe stop at 3 lb. I suspect that over time this has become the magic number to prevent a stuck fermentation. If you want to up fruit it will have to be done with raisins or grape juice and or maybe some banana.

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4 years ago #10
joe
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I always prefer using more fruit and less water than needed for a more flavorful wine. I also use a yeast with a higher alcohol rating so i can add water at the end to lighten the flavor to alcohol ratio. As afar as blue berries i have used flavor packets for iced tea mix to get a better flavor. ( i know thats not the best way but when you have 6 gallons you try anything before dumping it)

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4 years ago #11
sandy122
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Well, I just drank a glass of blueberry wine that has been racked twice. I have a blueberry bush in it's third year and I only got three quarts of berries this year; after straining all of the juice I added a half gallon of blueberry- pomegranate juice I bought at Dollar General for $2.00, five pounds of sugar,and 1/2 cup of
lemon juice concentrate. It made two gallons. I'm proud to say that it has a good taste and will make you walk
side-ways. Nice talking to you all,and may the wind be always at your back,and the sun be always in your face.

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4 years ago #12
bob1
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Thanks sandy. Just dont be driving sideways unless you drive for NASCAR.

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4 years ago #13
vinman
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Sounds good to me!

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4 years ago #14
bob1
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I just told trevor. My 3 year old learned what the blueberry bushes were. They got stripped. No pancakes this year. But that is what I put them out for was them to enjoy. I might see some blueberry wine in 15 years from now.

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4 years ago #15
vinman
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That's awesome Bob. My 1 year old loves fruit, so do the rest of the kids. I always get extra for them.

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3 years ago #16
Grace Thomas
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Raisin Wine

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3 years ago #17
bob1
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Grace I like your post but it is against the rules to post like that. We are allowed to post peoples sites for purpose of aiding in the conversation. You are randomly posting to advertise. If you notice to the right hand side you are welcome to have your site put there. Just contact the administrator, I am sure he would be glad to help you out. I will delete them from now on unless the admin says different.

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3 years ago #18
sandy122
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recipe I used called for 13# bluebereies for 5 gal. After racking I topped off with grape concentrate,
worked for me.

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3 years ago #19
ron kohler
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See? I just got more educated. I thought all fruit needed at least 20# and up to 25# for 5 gal of wine. Why not blueberry? Is it that sweet?
Ron

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3 years ago #20
bob1
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Nope ron some things like blueberry you have to be careful not to use to much. Blueberry actually contain a chemical which will cause fermentation to get stuck. Watch next season you will see 2 or 3 post where people are asking why they cant get blueberry to ferment. Some will be fermenting almost straight juice.

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3 years ago #21
ron kohler
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yea...I do think I remember hearing that before too, bob1

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3 years ago #22
bob1
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see you know this stuff we just have to drag it out of you

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3 years ago #23
Jena
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Your approach here for making blueberry wine sounds good and easier than using 6 pounds of fresh blueberries/gallon. Can you give me the complete recipe?

Thanks!

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3 years ago #24
bob1
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Hey Sandy wake up old man she is talking to you

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3 years ago #25
sandy122
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Hi Jena .
Yes I'll be happy to help you;
This recipe I copied from E.C. Kraus;
13 lbs ripe blueberries
11 lbs. sugar
water to 5 gallons
1 tbsp. yeast energizer
3/4 tsp, pectic enzyme
5 tsp. acid blend [I used 1/2 cup lemon juice instead]
5 crushed campden tabs
i packet of Montrachet yeast.
Warm up 1 gal water and mix your sugar into it.
put blueberries in a good strainer bag and squeeze or press them into primary ,add 1 gal water pouring it over the bag, then squeeze the bag again. now, add all other ingredients except yeast[be sure to crush the campden tabs into a powder]. Add your sugar water,fill up to 5 gals with water and stir good.
Now you're ready to cover it w/dish towel or any breathable cloth. Place primary on shelf or table high enough that you can syphon into secondary later. Try to maintain 70 deg F in the area and after 24 hrs. add yeast. stir this 2 or 3 times daily until it slows down[5-7 days] then syphn into carboy. top off with grape concentrate and fix air- lock. good luck and keep us posted

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3 years ago #26
wineo walker
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Sandy can u useanother type of yeast with that

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3 years ago #27
bob1
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sure you can 71b-1127 is good or 1116

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3 years ago #28
sandy122
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Hi bob What about 1118?

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3 years ago #29
bob1
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it to I think the only thing you really want to watch with blueberry is to use nutrient and use a strong fermenter and something like 1118 would be good I think if it was having trouble with the blueberries it would not be struggling with the alcohol in the early stages of secoundary

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3 years ago #30
BradO
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Hey everyone, thanks for the great info on this thread. do all of you just let the yeast exhaust out? or do any of you stop the fermentation at 1 brix, 2 brix? I'm about to start some blueberry. In the past, I stopped the yeast to save some of the flavor

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