Daybreak and I find fermentation following forward. With nighttime temperatures under fifty (in August?), the humidifier has kept the tank a happy seventy two. However, I need to ensure the yeasts ferment completely.
Once the bubbling (and my coffee) are finished, I sample the must.
Thus far, the yeasts have neared the same specific gravity as water: 1.000. But to finish the job, they need oxygen and redistribution throughout the must. No air or nutrients means dead yeasts. Also the bubbling CO2 they produce will not go away without degassing the must. So I re-sterilize the secondary carboy, let dry and then siphon.
Even thinking about the bag of skins turns my stomach. Any extraction that could have happened via fermentation is probably over. Also, the carboy’s neck is two inches in diameter. The bag is six. So I trash the skins.
Along the way, we taste the must. Surprisingly, it is not poison. It seems almost palatable even fruity, and the sweetness is nearly gone. One niggle though: it is thin. The body and tannin are there enough, but the alcohol is lacking. Without a chemist lab I cannot check the proof. But it tastes under 10% of alcohol by volume.
Time to cheat.
What went into the morning coffee gets dissolved into a test tube with some must and nutrient. Hopefully, the yeasts are still kicking around. Rebooting fermentation with cane sugar will give me more alcohol than before. Where it takes the flavor is unknown.
The next day finds resurrected yeasts churning away at the sugar. If any bacteria join in, we are done for. Yet everything smells clean enough.
Only time will tell.
This entry was posted in BLUEBERRY BOUND: CRAFTING MY SECOND WINE (AUGUST 2010)
and tagged alcohol
, blueberry wine
, cane sugar
, home wine
, secondary fermentation
, specific gravity
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