2/1/10 – started.
- 10# sugar (heated in water )
- water to 20 qt.
- 1 banana
- 1 cup of tea
- 3# merlot/pinot pumace
- 2# blueberry
- 2 oz. pectic enzymes
- 1 oz. yeast nutrient
- 1 oz. yeast energizer
- 1 oz. acid blend
- 5g epernay II yeast
2/10/10 added 2# fresh blueberries- crushed, to wine- to help boost color and flavor.
Start of day two-
A raft has formed at top and bubbles are making there way to the top.
I punch down (meaning submerge) the “raft” and give the “must” a vigorous stirring, to get air to the yeast- at this point incorporating air helps the yeast to stay active. later we will keep air away from the wine.
On 2/10/10 while doing my morning punch down, I took a SG. reading. the yeast is still very active, and taking a sample in the hydrometer test tube allows me to see better- the color .
I didn’t like the color, it reminds me of a “Blush” wine-
I have plans to leave the fruit in the wine after it is finished fermenting, pulling out all the color and flavor, however- I am wanting a darker color, and having more blueberry flavor won’t hurt. So I decided to add more fruit, 2# of blueberries.
I put them in the blender with a small amount of water and pulsated- adding the crushed fruit to the wine-
I stirred and got a great foamy action.
Pomace: The crud left over when grapes have been pressed. The word can be used for any fruit debrisIn a non-technical context, you could describe the stuff as “fruit waste”.
*Vinaccia is Italian for pomace.
* Rosso is Italian for Red
Mirtillo is an Italian equivalent of ‘blueberry’. . It’s pronounced ‘meer-TEE-loh’.
Mirtillo Rosso Vinaccia