6 gal recipe

26 lbs of blueberries
4.5 lbs of rasins
5 lbs of sugar
I adjusted the TA to .70

The gravity was 1.025 so I strained and crushed the fruit out.
After the juice sat over night, I have a reading of 1.016 (probably more
accurate since there is no pulp)

I took readings.

Gravity 1.016
PH 3.12
TA .9
temp 77.7

Will the fermenting juice effect my readings? Due to the CO2 in solution?

I have a small sample I am going to leave out, hopefully it will de-gas.


thanks

I took a taste last night.

Has a bit of an acid bite.

Gravity was .985

Using my vinometer I got 18%
Seems rather high. It is possible, considering the amount of fruit I used.

I added some oak..

Pete Gregar > wrote in message >...
> 6 gal recipe
>
> 26 lbs of blueberries
> 4.5 lbs of rasins
> 5 lbs of sugar
> I adjusted the TA to .70
>
> The gravity was 1.025 so I strained and crushed the fruit out.
> After the juice sat over night, I have a reading of 1.016 (probably more
> accurate since there is no pulp)
>
> I took readings.
>
> Gravity 1.016
> PH 3.12
> TA .9
> temp 77.7
>
> Will the fermenting juice effect my readings? Due to the CO2 in solution?
>
> I have a small sample I am going to leave out, hopefully it will de-gas.
>
>
> thanks

I took a taste last night.

Has a bit of an acid bite.

Gravity was .985

Using my vinometer I got 18%
Seems rather high. It is possible, considering the amount of fruit I used.

I added some oak..

Pete Gregar > wrote in message >...
> 6 gal recipe
>
> 26 lbs of blueberries
> 4.5 lbs of rasins
> 5 lbs of sugar
> I adjusted the TA to .70
>
> The gravity was 1.025 so I strained and crushed the fruit out.
> After the juice sat over night, I have a reading of 1.016 (probably more
> accurate since there is no pulp)
>
> I took readings.
>
> Gravity 1.016
> PH 3.12
> TA .9
> temp 77.7
>
> Will the fermenting juice effect my readings? Due to the CO2 in solution?
>
> I have a small sample I am going to leave out, hopefully it will de-gas.
>
>
> thanks

[pre-ferment]
> > I adjusted the TA to .70

[post-ferment]
> > TA .9

My experience with blueberry is that it retains a front-of-the-tongue,
high toned acidity after fermentation. (Is this citric acid?) I had a
must at .50 TA that I adjusted up to .65%. After aging for a year, it
still has a distracting bite. It is dry, and I am considering
uncorking, reconstituting the bulk, and sweetening. Or just keep it in
bottle another year before I make that decision.

In any case, I imagine you will have to sweeten (not a bad thing)
yours to balance out that acid.

Roger
Quinta do Placer

[pre-ferment]
> > I adjusted the TA to .70

[post-ferment]
> > TA .9

My experience with blueberry is that it retains a front-of-the-tongue,
high toned acidity after fermentation. (Is this citric acid?) I had a
must at .50 TA that I adjusted up to .65%. After aging for a year, it
still has a distracting bite. It is dry, and I am considering
uncorking, reconstituting the bulk, and sweetening. Or just keep it in
bottle another year before I make that decision.

In any case, I imagine you will have to sweeten (not a bad thing)
yours to balance out that acid.

Roger
Quinta do Placer

[pre-ferment]
> > I adjusted the TA to .70

[post-ferment]
> > TA .9

My experience with blueberry is that it retains a front-of-the-tongue,
high toned acidity after fermentation. (Is this citric acid?) I had a
must at .50 TA that I adjusted up to .65%. After aging for a year, it
still has a distracting bite. It is dry, and I am considering
uncorking, reconstituting the bulk, and sweetening. Or just keep it in
bottle another year before I make that decision.

In any case, I imagine you will have to sweeten (not a bad thing)
yours to balance out that acid.

Roger
Quinta do Placer

I added some oak to it.

Going to take another taste and reading shortly.


wrote in message . com>...
> [pre-ferment]
> > > I adjusted the TA to .70
>
> [post-ferment]
> > > TA .9
>
> My experience with blueberry is that it retains a front-of-the-tongue,
> high toned acidity after fermentation. (Is this citric acid?) I had a
> must at .50 TA that I adjusted up to .65%. After aging for a year, it
> still has a distracting bite. It is dry, and I am considering
> uncorking, reconstituting the bulk, and sweetening. Or just keep it in
> bottle another year before I make that decision.
>
> In any case, I imagine you will have to sweeten (not a bad thing)
> yours to balance out that acid.
>
> Roger
> Quinta do Placer

I added some oak to it.

Going to take another taste and reading shortly.


wrote in message . com>...
> [pre-ferment]
> > > I adjusted the TA to .70
>
> [post-ferment]
> > > TA .9
>
> My experience with blueberry is that it retains a front-of-the-tongue,
> high toned acidity after fermentation. (Is this citric acid?) I had a
> must at .50 TA that I adjusted up to .65%. After aging for a year, it
> still has a distracting bite. It is dry, and I am considering
> uncorking, reconstituting the bulk, and sweetening. Or just keep it in
> bottle another year before I make that decision.
>
> In any case, I imagine you will have to sweeten (not a bad thing)
> yours to balance out that acid.
>
> Roger
> Quinta do Placer