Blueberry wine

[NorthernWinos]

Thanks Wade. Northern Winos i have not heard of that i just go out in the woods to places i knew when i was a kid and Pick till i cant pick no more..

Sounds like fun....Where are you located???

Seems no matter where any of us live we do get some sort of wild bounty or another.

 

[Kashew]

North East PA just south of Scranton. I can walk for miles in a wild blueberry patch on public property and its outlined with Raspberries, Red and back. and Blackberries. and now it is time for mushrooms again for papinkys and some sheepshead. but the best mushrooms are in the spring for Morels. Peaches are done and the Apples will be ready for harvest soon. so thinking about some hard cider. Heck soon the Salmon run is in upstate NY. mm Fresh SalmonI just dont know which direction to head first hahaha.

 

[Guest]

Kashew:


Don't sweat your peach.


As many here will agree, peach is a hard wine to clear.


I started my peach wine May 3rd this year.
I prefer to make my wines the "old school way" by not adding fining agents as Wade has said.
That being said however, after 4 months in the carboy agingit stillhasn't cleared.
Ergo, I'm headed to the basement next weekend to fine with eggwhite. Sigh...


Regarding Blueberry. Be aware that it ferments slower than peach so have patience and spend some time reading the other posts on this forum for their experiences.


Best of the vinyards.
Handyman

 

[joeswine]

HI HANDYMAN,JUST A NOTE WHEN USING THE EGG WHITES,ONLY ONE OR LESS IS REQUIRED FOR 5/6 GALLONS,DON.,T BE SURPRISED TO SEE SOME WIRED THINGS HAPPEN.TI WOULD REALTY TRY SUPERKLEER IN STEAD HOW EVER IF YOUR DEALING WITH PECTIN HAZE A LITTLE PECTIN EMZINE IS IN ORDER I,VE TRIED THEM ALL AND SOMETIMES YOU NEED A COMB TO REALLY DO THE TRICK,AND OF COURSE TIME.............ESPECIALLY WITH FRIUT WINES///////////////







http://www.sweetim.com/s.asp?im=gen&ref=12

 

[Wade E]

SuperKleer is my fining agent of choice!

 

[smokegrub]

SuperKleer is my choice as well.

 

[joeswine]

although superkleer is very good and i use it always but not exclusively sometimes as stated above different causes may need different finding agents to come into play,pectin haze in fruit wines (with real fruit)has this potential ,and sometimes need to be dealt with again in a different manner,recall a Niagara,used every thing under the sun to clear my last resort after a year of trying was an egg white it took time but it did clear it up once racked,i then hit it with superkleer and jet filtered it twice is great ,over 1.5 years later just As clean...sometimes you just have to try thinking out of the box ...............................