Great job on the video charles. I always keep Blueberry wine on rotation I leave mine dry (.994 or .996) and let it age. It always ends up tasting like a red wine reminiscent of a Syrah
Since this early video, I no longer use sulfites in my wines. Even then I did not use wine stabilizers, but non-fermentable sugar, but I did not properly degas this batch.
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Enjoyed your show, Sir. Youve inspired me to give it a try. Thank You.
Just about to rack my first blueberry wine fermenting for two weeks. Got good informative info from you. Thanks
Great job on the video charles. I always keep Blueberry wine on rotation I leave mine dry (.994 or .996) and let it age. It always ends up tasting like a red wine reminiscent of a Syrah
Thank you for sharing.
Thank you. Refreshing to watch
I use my swing-top bottles for my sparkling wines because they are made to handle pressure. Thanks for the video.
I did not properly degas this batch, The effect was unintentional, but thankfully low-level.
@@DIYFermentation Totally understand. Just giving a suggestion for when you make one.
You look so happy with this one!
I think I still have a bottle left.
The bottom list is a really cool idea and it would be interesting to make them better. Or even is it good up for a challenge for fellow fermenters?
Thank y ou for watching.
Another one bites the dust!❤️
Yep!
Awesome, thanks Charles, as always great content.
Much appreciated!
Best 2gln batch i ever made!!! I love blueberries
I can't wait to open the two year old bottle from that batch.
My blueberry wine showed great promise, but then dropped all of the blueberry flavor. Back sweetening brought the blueberry flavor back.
I have a 2-year old bottle from this batch that I am ready to open. I won't do another video, but it should be fun.
@@DIYFermentation how was that 2 yr bottle ?
Charles, did you use the campden tablets before back sweetening?
Since this early video, I no longer use sulfites in my wines. Even then I did not use wine stabilizers, but non-fermentable sugar, but I did not properly degas this batch.
When you macerate the berries, do you leave them on the counter during that time? Love your channel!
Refrigerator.
The Bob Ross of wine
That's an actual insult to Bob Ross
@@IrieFabsrelax little guy
I'm a fan. Are you worried about continued fermentation and corks flying or glass failure? Or, do you think the yeast has passed to the great beyond?
No, back when this batch was made, I was using a non-fermentable sugar to back sweeten the wine. Since then I now pasteurize my wines.