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Wide and narrow are relative terms. 4.5 - 5.5 is a range, nonetheless. “I would imagine that the soil pH has to translate to the pH of the berry. “ Just a supposition. Not a driver for blueberries to grow in a pH range outside of the possible. While we’re discussing soil, I looked at growing a...

I would imagine the pH of the soil has to translate to the pH of the berry.

Never for wine. It works well for a dry-hopped beer, although it does clog as your intuition tells you. As the level gets lower, it clogs quicker and quicker. You have to shake or spin it a bit to get it flowing again. I put a similar screen (much larger mesh and shorter length) on my...

Here’s a laborless version of the racking cane filter: https://www.utahbiodieselsupply.com/brewingfilters.php#autosiphon

I have finally reached the end of the internet searching recipes to find the answer... How many pounds of blueberries per gallon of wine do you prefer? It should be interesting to collect responses to a poll, to see this community's preferences. I am allowing up to 3 choices for your response...

Appreciate that insight. I will be sure to wait that long before back sweetening. I'm guessing the longer you give the yeast that's still hanging around to do whatever it is still doing matures the wine for the better. Stabilizing early will kill them all. For the next racking, I can try...

I added a second half dose of yeast nutrients at the 1/3 sugar break. Tonight, at the 2/3 sugar break, I 'pressed' the berries (fine mesh colander and my hand) and strained everything a couple times (colander and a finer strainer) into a gallon jug with an airlock. It fit perfectly and is...

The pectic enzyme went in this morning. I loaded a triple dose to deal with the pectin in the preserves. The package suggested 1/2 tsp per gallon of juice or 1/10 tsp per pound of fruit. I used 3/4 tsp as a single dose for the 1.5 gallons of must I have; 2-1/4 tsp altogether. This evening...

I finally got some time to start this wine tonight. I placed the 4lbs of frozen blueberries into a plastic vat that has some volume markings that are a bit generous. I added the preserves and enough water to reach the 5 quart mark, which is probably closer to 6 quarts. I've measured this before...

Another round of bench trials tonight. This time tannin complex was the variable. Decided that 15g/hL was the right move. This kit is already way better than that store bought Malbec that I was enjoying! I'll be curious to see what 3 months does to it now that the tannin has been added and...

A gallon of glycerin came in the mail today. I made up 4 samples to taste for a bench trial: Nothing added 0.5oz per gallon 1.0oz per gallon 1.5oz per gallon The sample with nothing added, taste experience was (over the course of a few seconds) water-nothing-sour-astringent. The booze is...

Do you really mean that? Why not age the same time in the bottle? Once it’s clear (not dropping any sediment) I thought the only difference between bulk aging and bottle aging was possible bottle to bottle differences if bottle aging. Thanks for the feedack @jbo_c !

This is a wine kit that came with skins. The water I added was exactly the amount directed by the instructions. My only deviations from the kit instructions are: RC212 in place of EC1118 Skipped the K-sorbate Bulk aging instead of bottling right away I did rack off the skins after only 5 days...

Super Smoother is a product that contains 15mL of liquid oak and 15mL of glycerin. 15mL is 3 tsp. That is intended for all 6 gallons. That is half of what I calculated above. Just want to ask the brain trust here again, Is thin and watery a normal experience in a young wine? Is it something...

Found this great document discussing glycerol production by yeast: https://www.lallemandwine.com/wp-content/uploads/2014/12/Wine-Expert-120321-WE-Glycerol-and-WInemaking.pdf Seems my yeast selection (RC212) is a one of the lowest producers of glycerol. EC1118 that came with the kit, is a fairly...

I’ll be skipping the sorbate all together. Some quick research led to the fact that yeast cannot metabolize glycerin.

Thank you, sir. I’ve got some glycerin on the way to play with as well. The sourness is not bad. The issue is that it seems to be all that is there until the alcohol taste. I think that I’ll start with a little glycerin to increase the mouthfeel. Maybe the added sweetness is all that is...

Update on the progress of this, my first wine kit. I racked it (and added sulfite) today after the first 3 months of bulk aging. I pulled some out prior to the racking to taste along side some store bought malbec that I enjoy and have been using to top up. I can say that the boozeyness had...

Damn. I’ve been shopping around for empty bottles and the best price I can find is $1.25.

Those guys have some good meat left on them. Whenever I’ve ever seen the leftovers from a boneless roast, you can see the bone on both sides! Definitely a nice score. Looks good. Definitely need a report after it’s gone.