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