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Update/Additional Racking Blueberry-Muscadine Wine

Blueberry-Muscadine Wine sample.

Blueberry-Muscadine Wine sample.

A very brief update on the Blueberry-Muscadine Wine. I racked the wine again (with a Campden Tablet to help insure no contamination), so that I could use the plastic carboy that it was in for a beer project. The wine is now in a slightly smaller, glass carboy. To decrease the head space a little, I added about a gallon of Culligan bottled water.

Racking the wine.

Racking the wine.

There’s plenty of alcohol, so that’s no problem. (ABV, after checking the SG with a hydrometer looks to be about 15.49%!) The flavor is actually pretty good already…not too “hot” or “green”. The color is beautiful and clarity is good. After a few sips, I added a little Sierra Mist soda to the glass…yeah, I know, but I did anyway, and it was really tasty! I will definitely bulk age this wine a little longer and then bottle condition for awhile; but I may just fill a bottle and take on our Thanksgiving trip to the beach and see what people think.

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Racking Muscadine-Blueberry Wine

Racking wine to secondary fermentation.

Racking wine to secondary fermentation.

I’ve let the muscadine-blueberry wine go as long as I want now, so I racked it to a carboy tonight. It was in a bottling bucket for primary fermentation, so I tried to pull a sample from the spout to test the SG, but there was too much trub. To rack, I had to use a siphon and penetrate the fruit layer.

I added a crushed Campden Tablet to the carboy and started the racking process. The Campden will hopefully start knocking off the yeast that’s still active. I did get a sample and the SG is at 0.991 (0.990 @70.3F)…I would think the yeast would be done!

SG reading

SG reading

But there is still some airlock activity. After racking, it looks a little lower in volume than I thought, but there was about 14 pounds of fruit, so it shouldn’t be surprising.

A little below volume, but high on alcohol, so I added a gallon of bottled water.

A little below volume, but high on alcohol, so I added a gallon of bottled water. (This is before water addition.)

I decided to add another gallon of Culligan water with a crushed Campden Tablet to bump the volume a little. The ABV is 15.75%, prior to the water addition, so I’m not worried about diluting it a little! The color and flavor are nice, so a couple more months of racking and then a few more in the bottles and I think it will be pretty good.

Looking good...dry, but not bone dry.

Looking good…dry, but not bone dry.

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Blueberry-Muscadine Wine, Adjustments and Yeast

24 hours after Campden Tablets added. Sugar, water, blueberries and muscadines.

24 hours after Campden Tablets added. Sugar, water, blueberries and muscadines.

Day 2 for the Blueberry-Muscadine Wine project…time to check the OG(Original Gravity), check the acid, add the yeast nutrient, pectic enzyme, and pitch the yeast. I started with the refractometer and got a couple different readings from the sample I took after stirring the must. (Of course, I sanitized everything that touched the must). Anyway, I felt like I was at the 1.090 range,but wasn’t confident, so I took a larger sample to check with the hydrometer later.

Sample for testing acid and getting hydrometer reading.

Sample for testing acid and getting hydrometer reading.

From the sample, I removed 3ml to test the acid. Following the instructions for the acid test kit, it looks like I was at a reading of 0.225; shooting for the range between 0.55 and 0.65. The recipe called for 2-1/2 teaspoons of the acid blend, but I needed the full 2 ounces that I purchased to get to 0.565. At the minimum of the range, but okay. I also added 2-1/2 teaspoons of pectic enzyme and 3 teaspoons of yeast nutrient. Added to the must and stirred in. Then I sanitized the yeast packet and scissors, and pitched the yeast, gently stirring it in.

I resealed the fermentation bucket and cleaned my utensils. Next, I used the rest of my sample to take an OG reading with a hydrometer. It looks like I have a reading of 1.110 at 71.6F, which adjusts for temperature (hydrometer calibrated to 60F) to OG 1.111.

Hydrometer reading.

Hydrometer reading.

I guess I should not have added all the sugar at once, so this is going to be a higher alcohol wine than I wanted, but that’s the way it goes sometimes. I just hope it tastes good! Montrachet yeast is supposed to have an alcohol tolerance of 13%, so if my FG comes in around 1.01-ish, it should be stopping anyway. (The color is good. The unfermented product is so sweet, it’s hard to get a real feel for flavor…but I think it will be good.)

***Update 8/27/15: Continuing to stir every evening, to break up the fruit floating at the top and submerge it all. Getting a nice steady action in the airlock. All appears to be on track. Obviously, it’s still extremely sweet; however, a small sip does have a little more fruit flavor than before, and a little taste of the fermentation.

After stirring down the fruit.

After stirring down the fruit.

Before stirring the floating fruit.

Before stirring the floating fruit.

Update 8/29/15: Stirred down the fruit in the fermentation bucket and noted that the appearance is pretty much the same as the above photos. I wonder if the blueberries that didn’t get crushed are fermenting? They don’t seem to be changing color…hmmm. The sample spoonful definitely has a flavor that has dropped in sweetness another notch.

Update 8/29/15: Continuing to convert sugar to alcohol…definitely a little more tannic feel in the mouth, more alcohol, and drier. I continue to note that the wine is still sweet, but what a difference! I like where this is going…at least, so far.

Again, before stirring down the fruit.

Again, before stirring down the fruit.

 

After stirring down the fruit.

After stirring down the fruit.

Sample for flavor and color.

Update 9/2/2015: Now tasting more like wine and less like sweet, fermenting juice. Photos aren’t showing any real difference, but the flavor is telling the tale!

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Starting Blueberry-Muscadine Wine

Day one: Blueberry-Muscadine Wine, ready for the 24 hour rest.

Day one: Blueberry-Muscadine Wine, ready for the 24 hour rest.

During the height of blueberry season, I got an amazingly good deal on a case of them. We ate some, I made an experimental, very small batch of jam, and then I stuck the rest in the freezer. Now that we are at the height of muscadine grape season, I have foraged several pounds of wild grapes. In doing a little research, I found this article: https://winemakermag.com/461-making-blueberry-wine-tips-from-the-pros  The majority of what I am doing comes directly from their recipe, so go read their article. If you are really interested in winemaking, you might like their magazine.

This is my second attempt at wine. You can find my entries on my first wine on this blogs entries starting about this time last year. It was a straight muscadine wine and I used Montrachet yeast for that batch…as I am using for this batch. The result, is a surprisingly dry, medium to light body wine that is a bit heavy on the alcohol (I overdid the sugar a bit), but not nearly as sweet as you normally find in wines made from muscadines. The color is between a blush and a red. I am pretty pleased with it. So, for my second wine, where I am going to change from the referenced recipe slightly, I’m using 3 pounds of wild muscadine grapes, instead of grape concentrate, and I’m using 11 pounds of blueberries. The blueberries were almost completely thawed, but still cold.

In preparing for the recipe, I did purchase an acid test kit ($8.95) and some blended acid powder from the local homebrew shop (LHBS). I also bought a package of Montrachet yeast. I did not add citric acid to the sugar water and I am not using the teaspoon of tannin. I am also substituting Campden Tablets, crushed, rather than the powdered sodium metabisulfate. The tablets are easy…add one per gallon, so five in this batch.

One tablet per gallon: 5 tablets. Easy!

One tablet per gallon: 5 tablets. Easy!

Campden Tablets to kill off any resident bacterias and wild yeasts.

Campden Tablets to kill off any resident bacterias and wild yeasts.

Capmpden Tablets, crushed in a mortar & pestle.

Capmpden Tablets, crushed in a mortar & pestle.

I’m also skipping the potassium sorbate. I may be wrong, but the Campden Tablets are potassium metabisulfate, and I think using them covers it. (As well as the sodium metabisulfate.) Theses chemicals can get to be a little confusing for those of us who were Liberal Arts majors, rather than Chemistry majors! Anyway, I think I have things covered.

Today was all about crushing blueberries,

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crushing muscadine grapes,

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mixing 9 pounds of sugar with hot water,

Sugar and water.

Sugar and water.

…and then adding the crushed Campden Tablets. I added enough water to rinse the crush bucket and bring the total volume to 5 gallons. (Top photo)

Tomorrow, I will deal with the yeast nutrient, pectic enzyme, test the acid and adjust it, if needed. Then I will pitch the yeast. After that, over the course of the primary fermentation, I will need to stir the “must” at the top of the bucket down into the liquid twice daily. I don’t plan on making a separate entry everyday, just to say that I stirred the must! I will document tomorrow, and when I rack, bottle, and eventually taste the wine. So, I’ve done the steps required for today. I’ll be back!

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