tag:blogger.com,1999:blog-2312951603370118710.post4047460682505537679..comments2023-10-31T06:15:31.575-07:00Comments on Aaronap Cellars Winemaker's Journal: Blueberry Wine 2008Unknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2312951603370118710.post-4809757617998159732012-07-13T09:27:45.271-07:002012-07-13T09:27:45.271-07:00I use Fermaid K at 1.5 g/L once active fermentatio...I use Fermaid K at 1.5 g/L once active fermentation has begun and then when the sugar level has dropped by a third. I use the slightly higher dosage than recommended for grape wines since I figure that fruit probably don't have the same level or profile of native nutrients that grapes do.MA Winemakerhttps://www.blogger.com/profile/10251564396874959739noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-91267677251176899962012-07-13T08:45:01.520-07:002012-07-13T08:45:01.520-07:00I'm enjoying reading your blog. I'm making...I'm enjoying reading your blog. I'm making a blueberry mead with roughly the same amount of fruit per gallon with RC-212. I have heard that this yeast has pretty high nitrogen requirements. Did you use any nutrient to supplement YAN in this batch?Daviknoreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-44987077498972546322009-03-25T17:31:00.000-07:002009-03-25T17:31:00.000-07:00Greg,Usually, an adequate amount of potassium meta...Greg,<BR/><BR/>Usually, an adequate amount of potassium metabisulfite added to the wine prior to bottling will prevent malolactic fermentation because wild ML bacteria are fairly sensitive to SO2. Add a Campden tablet or 1/16 tsp of k-meta per gallon of wine, mix well, and bottle away. You can also add lysozymes, which prevents bacterial growth. Adding both will ensure no MLF. Good luck on your batch. Keep in touch!MA Winemakerhttps://www.blogger.com/profile/10251564396874959739noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-55044595678268150172009-03-24T19:11:00.000-07:002009-03-24T19:11:00.000-07:00I'm a beginning winemaker and I'm currently fermen...I'm a beginning winemaker and I'm currently fermenting a blueberry batch. I'm on to secondary fermentation now (about 1 week into secondary) I have just recently been reading up on malolactic fermentation. Is there anything I can do at this point to assure this doesnt happen after bottling?Greghttps://www.blogger.com/profile/02538130630315406305noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-79884340240480695052008-04-17T18:55:00.000-07:002008-04-17T18:55:00.000-07:00Flash pasteurized simply means that the juice has ...Flash pasteurized simply means that the juice has been very quickly heated to >150 °F or so to kill spoilage microbes. As long as sulfites or potassium sorbate are not listed as ingredients, you should be able to ferment this juice. I have not worked with blueberry juice, but I would assume that it is pretty acidic. Do a total acid titration to determine the acid level. Depending on what your final wine goal, you may need to add water to bring the acid level down. Sweeter wines can handle more acid, while dry blueberry wines are typically around TA = 0.6% or less. Of course, you'll need to add sugar to compensate for the water addition.<BR/><BR/>Happy Fermenting!MA Winemakerhttps://www.blogger.com/profile/10251564396874959739noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-53044452049263828722008-04-16T08:21:00.000-07:002008-04-16T08:21:00.000-07:00I have been given some wild blueberry juice which ...I have been given some wild blueberry juice which has been flash pasteurized. Can wine be made from this even though it is pasteurized? The colour is very rich. Would I need to add water as you have done?Corkumhttps://www.blogger.com/profile/09719588445641811552noreply@blogger.comtag:blogger.com,1999:blog-2312951603370118710.post-19490508284506074002008-02-26T14:33:00.000-08:002008-02-26T14:33:00.000-08:00Noel, Im more worried about your arms staining pur...Noel, Im more worried about your arms staining purple than your kitchen? how did you explain that to your lovely wife? Lets get together soon Im off to CA for wine weekend this thursday :) More wine!Anonymousnoreply@blogger.com