I am very new to this. My first ever batch is 3 gallon blue berry. I may have all ready messed up. I didn't get a SG reading when I started or when I racked after the first 7 days. I know more now, and was wondering what I need to do?
First Batch
- Thread starter razor
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beardy
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Not much you can do. I would start taking them as of now just to monitor how much sugar is left in the must. You wont be able to tell the ABV because of the missing Original Gravity reading but a local wine supply store should sell a vinometer that will estimate the alcohol after fermentation is complete. I've heard blueberry was a tricky wine to start with. Good luck and may the yeast be with you!
Tess
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Im not an expert by any means but from everything I have heard and read about vinometer they are very inaccurate. At this point you can't go back.
Live and learn. Always take the initial reading. I would Just let it finish to dry. Make sure you take the last reading. When completed, the wine will have a specific gravity of 1.000 or lower. How much sugar did you add to the 3 gallons. What recipe did you use?
Its either going to be drinkable or rocket fuel. You can always add juice to dilute it and back sweeten. Why did you decide to rack. Did you take a reading before that
Live and learn. Always take the initial reading. I would Just let it finish to dry. Make sure you take the last reading. When completed, the wine will have a specific gravity of 1.000 or lower. How much sugar did you add to the 3 gallons. What recipe did you use?
Its either going to be drinkable or rocket fuel. You can always add juice to dilute it and back sweeten. Why did you decide to rack. Did you take a reading before that
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Julie
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Hi razor, welcome to winemakingtalk. At this point get yourself a hydrometer, you can use it to determine when fermentation is done. Once it is done fermenting, rack and add k-meta. Also, you should check your PH AND TA. If you do not have a ph meter, just get a titration kit for about $12 and test your TA. This will be ok until you get more involved with your winemaking. Adjust if needed then I would let it sit for another 3 months, rack and taste to see if you want to backsweeten.
6 lb blueberries
3 cups of red grape conc (added at bottling)
2 ga 10 cups water
5.25 lb or 5 lb 4 oz sugar
4.5 tsp acid blend
1.5 pectic enzyme
1.5 energizer
3 campden tabs
1 pkg yeast
I added yeast after 24 hours of campden then stirred and squeezed bag everyday until it quit foaming like crazy and after bubbling had just about stopped, (7 days) from start of bubbling II racked. been in carboy 3 weeks was thinking I would rack at a month but that was before I found this site.
I have a hydrometer now closes wine store is 2 hours away. Ive been ordering off the web. I subbed a wine bottle of muscadine juice for water don't know if that messed it up or not.
Everyone and my self thought it tasted good after that first 7 days. How much will the taste change from that first 7?
3 cups of red grape conc (added at bottling)
2 ga 10 cups water
5.25 lb or 5 lb 4 oz sugar
4.5 tsp acid blend
1.5 pectic enzyme
1.5 energizer
3 campden tabs
1 pkg yeast
I added yeast after 24 hours of campden then stirred and squeezed bag everyday until it quit foaming like crazy and after bubbling had just about stopped, (7 days) from start of bubbling II racked. been in carboy 3 weeks was thinking I would rack at a month but that was before I found this site.
I have a hydrometer now closes wine store is 2 hours away. Ive been ordering off the web. I subbed a wine bottle of muscadine juice for water don't know if that messed it up or not.
Everyone and my self thought it tasted good after that first 7 days. How much will the taste change from that first 7?
Last edited:
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Got my SG reading its .990 tasted and its really dry and quit strong. I don't have any way to test the acid. I did ad some honey to the glass and made it taste a lot better how do I know how much to add to the batch so I don't get it too sweet.
Tess
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Dont worry about the acid at this point. Its your first batch!! If you do not like the taste and its to dry ? First add your Potassium sorbate to stabilize the wine (Stop the fermentation) then back sweeten with sugar One cup at a time till its right for you . make sure u mix it well when you taste it after each cup. I use my drill and whip!! Did you degass?
It was to dry, for sure going have to make it sweeter and I'm not real sure what degassing is. Was thinking of adding muscedine juice to the wine to sweeten it up a little. So I just stabilize the wine with stabilizer and campden then after 24 hours pour the juice into the 3 gallons a little at a time stirring it in to taste
