Second wine

7/25/2011

5G

21.5# of leftover crushed blueberries
1G of blueberry/pomegranate 5 juice blend
4.5# sugar

1.060 OG. Not sure if I got more leftover wine that I thought or maybe I was closer to 4.5G. I can always top off at the end.

7/29/2011
Fermentation is complete, TG is 0.996, so the ABV is ~8.4%

I kegged the 2nd wine and added 12oz of honey and 1 qt of 100% Trader Joes Blueberry Juice to the wine to back sweeten it a touch. Force carbonated.

Blueberry Mead

7/17/2011

5G

21.5# of frozen blueberries
6.5# honey
2.5# sugar

~1.100
71B-1122 (x2)
Yeast nutrient added
Fermented at 75° (71-72° ambient)
Fermented in a 6 gallon bucket with blueberries in a tight nylon bag.

7/25/2011
A couple days ago, the wine/mead was at 1.020, it is now 1.010. So I transferred it to a 5G carboy and added the part(s) fermented in a 1/2 gallon mason jar and the 5# honey container (1+qt) as well as 5 campden tablets and 2.5tsp of potassium sorbate and tossed it in the fridge. I probably need another 1-2 qts to top off, so I will probably age it in the carboy for a couple weeks and move it to a keg so that it doesn't oxidize. If it stays at 1.010, the ABV is 11.87%. The samples I had expressed the berry, had some sweetness and seemed nicely balanced.