On Tuesday morning, I brought the pail of blueberry must up from the basement where it had been cold soaking for 72 hr at a nice, chilly 45 °F and let it warm up while I was at work. I came home and got my starter made and set it aside to grow while I double-checked my Brix and acid levels.
A couple of interesting observations were noted. One, the pectic enzyme and Lallzyme EX had worked wonders in breaking down the fruit solids to give a very liquidy must with this wonderful, deep, deep, inky dark color (more on that later...). Second, both my Brix and acid levels were lower that my tests when I mixed everything together. The Brix level had dropped slightly to Brix = 22.2 and the total acidity was back around 3.1 g/L. I added another 10 oz of sugar to reach Brix = 23.8 and another 10 g of tartaric acid to reach total acidity = 4.4 g/L. The acid levels are still on the low side, but I'm more worried about the pH at the moment because that has a big affect on getting fermentation started in blueberries.
So everything was going pretty hunky dory. After several hours the yeast starter was fermenting well, so around 10:00 PM I went to add the starter to the must. After dumping it in, I reached around for my sanitized spoon to scrape out the remnants of the starter, lost my grip on the bowl, and watched helplessly as it fell into the must.
KER-SPLASH!!
Inky dark blueberry juice went flying all of the kitchen wall, floor, and nearby cupboard doors! It wasn't a lot of juice, but it sure made one heck of a mess.
It's late, my wife is in the bedroom doing her pre-bed relaxation routine, and I've got blueberry juice all of the wall. I grabbed a dishcloth and start scrubbing, only to find that the juice easily wiped away, but it left a purple stain on the paint and everything else it touched! Panic began to set in. I carefully eased open the bedroom door and asked quietly if we had any bleach in the house. No--crud! (to her credit, my wife did not come running in distress to see the horror that I had made of her new kitchen). Wild thoughts are running through my mind--can I repaint the kitchen by morning? And how many counts of paint will it take to cover up the stains? A quick scan of the laundry room to see what strong soaps were available, and I spied a container of OxiClean. What the heck, let's give it a shot...
Oh salvation! Wiping the walls down with a concentrated solution of OxiClean removed the juice stains with nary a trace! I did have to admit what had happened the next morning to my wife, but I'm proud to say that she could find no trace of stainage even after practically examining the walls with a microscope!
No, this was not a thinly veiled commercial for OxiClean. Although, I am open to an endorsement deal if the company would like to recreate the event--let's just do it in someone else's kitchen. I didn't have the luxury of time to take pictures of the mess and the end result, so you'll just have to take my word for it.
OxiClean--that stuff kicks a...!
Salute,
a Wine Student
Wednesday, February 13, 2008
Sunday, February 10, 2008
Blueberry Wine 2008
January/February seems to be my time to make a batch of blueberry wine! One of the first wines I made was a blueberry wine in January, 2006, I made another batch in January, 2007, and here I am again. It does really help when blueberries freeze so well!
I really liked how the 2007 batch turned out (see recent review post), so this year, I just want to tweak the recipe a bit. My main objective is to produce a rich, full-bodied red wine, so I'm going to try to extract as much color and tannins as possible with a cold soak, enzyme addition, and yeast choice.
2008 Blueberry Recipe:
10 lbs frozen blueberries from Trader Joe's
10 lbs frozen wild Maine Blueberries from my local Market Basket
6 L H2O
3/8 tsp grape tannin
3 tsp pectic enzyme (8.1 g)
Lallzyme EX (0.8 g)
RC-212 wine yeast
Yield = ~3 gallons
I let the blueberries partially thaw on the countertop and then poured 6 L of boiling water over the berries in the fermenter to help set the color. At this point, I got my hands dirty and crushed the berries by hand. The larger cultivated blueberries from Trader Joe's were much easier to crush than the small, wild Maine berries. Fortunately, freezing the berries does a pretty good job in breaking down the cellular structure and release the juice. Boy, does blueberry juice stain human skin--my fingertips were almost black after the squishing was complete! It's hard to see in the picture, but I did put down a layer of plastic so I wouldn't stain my wife's kitchen floor!
I added pectic enzyme, as well as Lallzyme EX, which is a pectic enzyme designed for optimal color extraction and stabilization in red wines. I also added the grape tannin, a dose of potassium metabisulfite, and lysozymes to sanitize the must and prevent malolactic fermentation. Blueberries contain citric acid, which is metabolized to acetic acid by ML bacteria and I don't want that in the finished wine.
At this point, the raw must had Brix = 7.4 (SG = 1.028), so I added 5 lbs 12 oz white sugar to reach Brix = 23 (SG = 1.094, PA = 12%). I'm a little bit concerned about the acid levels, which were really low at total acidity = 1.08 g/L and pH = 3.45. The must tasted very flat and lifeless. A malic acid tested indicated only ~160 mg/L, so I'm assuming that the rest of the acid is citric acid (good thing I added the lysozyme). I added 8 tsp of tartaric acid (41.3 g) to bring the total acidity = 4.05 g/L and pH = 2.93. I decided to do any more acid additions after fermentation was complete as I'm getting worried about the low pH. Loyal readers will recall that the 2007 batch also had a low pH, but total acidity was ~6 g/L from the fruit alone without having to add additional tartaric acid. At the moment, I'm chalking this up to a difference in Michigan & Maine blueberries. The must tastes good at this point, maybe still a little low in acid, but much improved and much more lively than the starting point.
At this point, the must looks like the picture on the right--a lovely dark purple and thick must. I moved the bucket downstairs to the basement for a 48 hr cold soak at 45 °F (New England winters are good for something!). The must is currently resting comfortably, and I plan on letting it warm up to the kitchen room temperature for about 8-9 hours before pitching yeast starter on Tuesday evening. I'll keep you updated with fermentation details!
Salute!
a Wine Student
I really liked how the 2007 batch turned out (see recent review post), so this year, I just want to tweak the recipe a bit. My main objective is to produce a rich, full-bodied red wine, so I'm going to try to extract as much color and tannins as possible with a cold soak, enzyme addition, and yeast choice.
2008 Blueberry Recipe:
10 lbs frozen blueberries from Trader Joe's
10 lbs frozen wild Maine Blueberries from my local Market Basket
6 L H2O
3/8 tsp grape tannin
3 tsp pectic enzyme (8.1 g)
Lallzyme EX (0.8 g)
RC-212 wine yeast
Yield = ~3 gallons
I let the blueberries partially thaw on the countertop and then poured 6 L of boiling water over the berries in the fermenter to help set the color. At this point, I got my hands dirty and crushed the berries by hand. The larger cultivated blueberries from Trader Joe's were much easier to crush than the small, wild Maine berries. Fortunately, freezing the berries does a pretty good job in breaking down the cellular structure and release the juice. Boy, does blueberry juice stain human skin--my fingertips were almost black after the squishing was complete! It's hard to see in the picture, but I did put down a layer of plastic so I wouldn't stain my wife's kitchen floor!
I added pectic enzyme, as well as Lallzyme EX, which is a pectic enzyme designed for optimal color extraction and stabilization in red wines. I also added the grape tannin, a dose of potassium metabisulfite, and lysozymes to sanitize the must and prevent malolactic fermentation. Blueberries contain citric acid, which is metabolized to acetic acid by ML bacteria and I don't want that in the finished wine.
At this point, the raw must had Brix = 7.4 (SG = 1.028), so I added 5 lbs 12 oz white sugar to reach Brix = 23 (SG = 1.094, PA = 12%). I'm a little bit concerned about the acid levels, which were really low at total acidity = 1.08 g/L and pH = 3.45. The must tasted very flat and lifeless. A malic acid tested indicated only ~160 mg/L, so I'm assuming that the rest of the acid is citric acid (good thing I added the lysozyme). I added 8 tsp of tartaric acid (41.3 g) to bring the total acidity = 4.05 g/L and pH = 2.93. I decided to do any more acid additions after fermentation was complete as I'm getting worried about the low pH. Loyal readers will recall that the 2007 batch also had a low pH, but total acidity was ~6 g/L from the fruit alone without having to add additional tartaric acid. At the moment, I'm chalking this up to a difference in Michigan & Maine blueberries. The must tastes good at this point, maybe still a little low in acid, but much improved and much more lively than the starting point.
At this point, the must looks like the picture on the right--a lovely dark purple and thick must. I moved the bucket downstairs to the basement for a 48 hr cold soak at 45 °F (New England winters are good for something!). The must is currently resting comfortably, and I plan on letting it warm up to the kitchen room temperature for about 8-9 hours before pitching yeast starter on Tuesday evening. I'll keep you updated with fermentation details!
Salute!
a Wine Student
Monday, February 4, 2008
Cranberry Update #3--My babies are asleep...
Sorry, folks! Haven't had much time in the past week to add the latest news of the cranberry saga.
The cranberry-banana batch finally reached the same Brix level as the cranberry-grape after a very slooowwww fermentation (Brix = -1.7, SG = 0.994), so I decided to rack and sulfite to keep the outcome consistent. This batch was a comparative breeze to rack as the lees were very compact, although the wine itself is much cloudier. I obtained 3 gal and 2.25 L of wine. I'm keeping what didn't fit into the carboy in some wine bottles for use in topping up during future rackings. Everything received 100 ppm addition of sulfite and 1.5 g of lysozyme to prevent MLF.
All of the cranberry is now safely resting in the basement (current temperature is 50-55 °F) and beginning to clear. The cranberry-grape is on the left and the cranberry-banana is on the right in the picture. Yes, I'm pretty low tech with my carboy labels--masking tape and magic marker works just fine for me! You may not be able to tell from the picture, but both wines are throwing a pretty significant layer of lees even after a couple of weeks. Not too much to do on these wines for now, but to sit and wait for them to clear. Ah, the agony of patience!
Salute,
a Wine Student.
The cranberry-banana batch finally reached the same Brix level as the cranberry-grape after a very slooowwww fermentation (Brix = -1.7, SG = 0.994), so I decided to rack and sulfite to keep the outcome consistent. This batch was a comparative breeze to rack as the lees were very compact, although the wine itself is much cloudier. I obtained 3 gal and 2.25 L of wine. I'm keeping what didn't fit into the carboy in some wine bottles for use in topping up during future rackings. Everything received 100 ppm addition of sulfite and 1.5 g of lysozyme to prevent MLF.
All of the cranberry is now safely resting in the basement (current temperature is 50-55 °F) and beginning to clear. The cranberry-grape is on the left and the cranberry-banana is on the right in the picture. Yes, I'm pretty low tech with my carboy labels--masking tape and magic marker works just fine for me! You may not be able to tell from the picture, but both wines are throwing a pretty significant layer of lees even after a couple of weeks. Not too much to do on these wines for now, but to sit and wait for them to clear. Ah, the agony of patience!
Salute,
a Wine Student.
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