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Check your pH - Biggest reason blueberry wines fail to start fermenting is too much acid. I've had a couple down at 3.18 before fermentation. They fermented OK but many folks report issues starting a blueberry ferment and almost every time it comes back to the must being too acidic.

Yes, A good rule of thumb is to get your SG pretty close to where you want it. Leave it overnight then check it again after 12-24 hours.

A good starter mix also helps a ferment get off to a solid start.
I normally use:
2 oz water warmed so it's very warm but NOT too hot to put on the inside of your wrist. (100 - 110 max)
1 oz room temperature must
1/8 tsp yeast nutrient)
1/3 of 1/8th tsp of Fermaid (I know that's an odd measurement but say a dash is really ambiguous and probably too much)
Stir well
Add Yeast
Cover and let sit until it starts to foam up. Most times I get 6 oz glass 3.4 full with the foaming mixture in 30 mins.

<blockquote data-quote="Scooter68" data-source="post: 747666" data-attributes="member: 33338">Check your pH - Biggest reason blueberry wines fail to start fermenting is too much acid.&nbsp; I&#039;ve had a couple down at 3.18 before fermentation. They fermented OK but many folks report issues starting a blueberry ferment and almost every time it comes back to the must being too acidic.Yes,&nbsp; A good rule of thumb is to get your SG pretty close to where you want it.&nbsp; Leave it overnight then check it again after 12-24 hours.A good starter mix also helps a ferment get off to a solid start. I normally use:2 oz water warmed so it&#039;s very warm but NOT too hot to put on the inside of your wrist.&nbsp; (100 - 110 max)1 oz room temperature must1/8 tsp yeast nutrient)1/3 of 1/8th tsp of Fermaid&nbsp; (I know that&#039;s an odd measurement but say a dash is really ambiguous and probably too much)Stir wellAdd&nbsp; YeastCover and let sit until it starts to foam up.&nbsp;&nbsp; Most times I get 6 oz glass 3.4 full with the foaming mixture in 30 mins.</blockquote>

[QUOTE="Scooter68, post: 747666, member: 33338"] [B]Check your pH [/B]- Biggest reason blueberry wines fail to start fermenting is too much acid. I've had a couple down at 3.18 before fermentation. They fermented OK but many folks report issues starting a blueberry ferment and almost every time it comes back to the must being too acidic. Yes, A good rule of thumb is to get your SG pretty close to where you want it. Leave it overnight then check it again after 12-24 hours. A good starter mix also helps a ferment get off to a solid start. [U]I normally use:[/U] 2 oz water warmed so it's very warm but NOT too hot to put on the inside of your wrist. (100 - 110 max) 1 oz room temperature must 1/8 tsp yeast nutrient) 1/3 of 1/8th tsp of Fermaid (I know that's an odd measurement but say a dash is really ambiguous and probably too much) Stir well Add Yeast Cover and let sit until it starts to foam up. Most times I get 6 oz glass 3.4 full with the foaming mixture in 30 mins. [/QUOTE]

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