Blueberry Rosso Vinaccia

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

SG- 1.090

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

lakeport wine Competition 2010

Published on January 31, 2010 at 6:24 PM  Leave a Comment  

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