First 24 hours

OK I hope I didn't screw this up -
1. I dumped all 10lbs of sugar on top of the blueberry puree. I didn't dissolve it first. Same with the additives, I just dumped them in. Is that bad?
2. So I have to stir it every day for 5-7 days? I guess I better start, it's been 2 days and I haven't stirred it.
Do I stir it right again right before racking it into the carboy? With the puree, will there be any sediment on the bottom of the primary?
Reply to
russ

Note: I have never made wine so my advice is probably not worth much.
Did you add Campden tablets or other sterilizing agent? If not, you will probably (want to / wanted to) disolve the sugar in a gallon or two of boiling water and then dump it on the puree; when it (cools / cooled), then (add/added) yeast and any "additives."
> 2. So I have to stir it every day for 5-7 days? I guess I better > start, it's been 2 days and I haven't stirred it. > > Do I stir it right again right before racking it into the carboy? > With the puree, will there be any sediment on the bottom of the primary? >
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Reply to
Desertphile, American Patriot
No I didn't use any campden. According to what I was told, since I'm using sterilized blueberry puree and not fresh fruit, I wont need campden tablets until much later?
Reply to
russ
No,
You didn't screw it up. Just make sure you stir it well. You could stir before putting it in the carboy that way you get all the stuff in the carboy. You will have to rack though when fermentation is done if you transfer before fermentaion completes which I would suggest you do.
Bob
Reply to
doublesb

Yes, very much so.
Stir it daily as long as fermentation continues on the fruit.
NO!!!
racking from the bucket to the carboy. Let's hope you haven't just learned an expensive lesson. Bob -- -- "Honey, would you get me a beer?!" - Adam's first words to Eve-
Reply to
Bob
I don't have any berry fragments and seeds. I used oregon blueberry puree. I'm thinking thats why it's OK that I didn't boil up the sugar and additives first. I think the puree is more forgiving on how you mix the stuff in, no?
Reply to
russ
Since he started with just blueberry puree there should be no seeds and not that many berry fragments! If he had mixed properly at first then all this advice about stirring would be irrelevant -- and dangerous too!
Too many cooks spoiling the broth I'm afraid --- which is why I stepped out of it.
Wine likes to be left to get on with it -- especially one made from just juice --the original poster has had so much advice in this string that he doesn't know whether he is standing on his head or not. Even has had advice from one poster who has never made wine and drinks one glass of wine a year!
Talk about chaos!
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Trevor A Panther
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Reply to
pinky
You are offering bad advice!!!!!!!!!!!!!!!
You haven't made wine!
and you are confusing the original poster
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Trevor A Panther
In South Yorkshire, England
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Reply to
pinky
Pinkster,
It just goes to show you that there is more than one way to a successful finish. Bottom line is if he stirs it it's ok and if he doesn't it's ok. If he racks off the sediment during fermentation is ok and if he leaves the sediment until shortly after fermentation thats ok too. Since he doesn't have a cap he really doesn't need to do anything but get it topped up after ferment. If the juices has no pulp or seeds he could leave it on the lees for an extended period as long as he stirs at least once a month. There is no right way and all ways will lead to a great wine as long as oxygen is keet away. That's my 2 cents.
Bob
Reply to
doublesb

from the beginning the easier it is to come up with a good finished product. I puree my own blueberries, so that is why I'm getting seeds etc. Good luck! Blueberry wine is awesome stuff. Bob --
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Reply to
Bob

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