Comments on: Summer Update

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With the multitude of alcohol-related horror stories in the news it seems to me that you and other wine lovers (and wine tasters) need to get your message out to more people. Let people know that drinking wine in moderation has been shown to have many health benefits. Spread the news about the fun and good times you have experienced with wine drinking, wine tasting, and wine making. I’m sure you have some great stories in you about your son and wind making

By: Brian

Brian — Wed, 15 Nov 2006 13:59:11 +0000

I’m no expert, Una, but if you’ve still got that keg sitting around I’ll offer my inexpert advice. How thick is it? If it tastes very sweet and syrupy you might try to get the fermentation going again. If you have a hydrometer then check the specific gravity to determine how much sugar you’ve got left that yeasts could feed on.

If it’s just thick because of all the solids from the blueberries then your goal would be to somehow remove the liquid while leaving the pulp (is it pulp? or is it still relatively whole berries?) behind.

If you could describe the consistency and makeup of the wine in a little more detail then I or somebody who really knows what he/she is talking about could offer some sound advice.

By: Una Walsh

Una Walsh — Sun, 17 Sep 2006 13:59:20 +0000

I’m making a blueberry wine from a recipe I found in the Fat-Back and Molasses Recipe book. I’m having some difficulty with it, in that it contains a large amount of pulp. The recipe is as follows:
Wash 7 gallons of blueberries and put in Keg for two days. Then add 1 gallon molasses with enought water only to rinse out molasses can. Add 1 pound of brown sugar, 1 yeast cake. 1lb raisins and 1lb of prunes. soak the raisins and prunes overnight before adding them along with the water they were soaked in. Cork the keg, but not too tight, and after three weeks, bottle it off. Well, here I am at the three week mark and I have some very thick wine. Do you know if there is something I can do to salvage this???