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.
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.
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.
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.
After stirring down the fruit.
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!