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On Mon, 07 Mar 2005 21:51:10 -0900, A. J. Rawls
> wrote:

>On 6 Mar 2005 18:40:05 -0800, wrote:
>
>>Im new to winemaking and making my very first batch. I used two 49oz
>>cans of oregon blueberry puree, 10lbs of sugar, warm water, pectic
>>enzyme, acid blend, grape tannin, super yeast, and wine yeast. I
>>stirred well.
>>
>>Now, the place I bought the stuff said to put the airlock on the
>>primary fermenter as soon as I am done mixing it up. Jack Keller.net
>>says to let it sit for 48-72 hours to assist the yeast in rapid
>>reproduction. Which is correct? Should I go pull the airlock out and
>>leave the airlock hole open to allow oxygen to get in the primary
>>fermenter bucket?
>>
>>Any other advice? In 5-7 days I'm going to syphon it into my 5 gal
>>carboy.
>>
>>Thanks
>
>Fruit Wine Recipes using Real Fruit Puree There are many ways to make
>wine with the purees. It comes down to personal preference. Oregon
>Fruit Products one gallon recipe (see chart) calls for one can of
>puree with enough sugar to bring the original gravity to 1.090 or
>higher. This produces a wine with an alcohol level of 12% by volume
>and will remain stable for a long time
>
>To make a fiuit wine comparable to using a 96 oz. can of wine base,
>use two cans of Oregon Fruit Products Puree per five gallons and
>enough sugar to bring the gravity to 1.090 or higher. Add natural
>fruit flavoring enhancers to bring out flavor and give more aroma.
>Add sugar gradually both initially and for sweetening. Add 1/2 the
>initial sugar and take a gravity reading or taste if you are
>sweetening a finished wine before adding the rest. This will insure
>that your wine doesn't come out too strong. Fermentation will stop
>automatically, but wine must be stabilized with potassium sorbate if
>sugar is added after fermentation for sweetening. This will prevent
>renewed fermentation.
>Use an open plastic bucket for a fermenter. For one gallon batches it
>is best to use a two gallon bucket and for five gallon batches, use a
>seven gallon bucket. Sterilize your fermenter and any equipment that
>will come into contact with the must. Dissolve the sugar and additives
>in a quart of warm water. Add the fruit puree and enough water to
>equal one gallon total volume. Add the other ingredients except the
>yeast. Stir well. Take a gravity reading. The must should be between
>1.090 and 1.100. If it is lower, add enough sugar to bring the gravity
>up. Approximately 4 oz. of sugar will raise the gravity 10 points in
>one gallon of water. Make up a yeast starter using Red Star Cote Des
>Blancs or Lalvin 71B-1122 yeast and add to the must. If your bucket
>does not include a lid, cover the fermenter with cheese cloth or a
>fine nylon mesh straining bag. This allows the must to breathe. Stir
>must every day for 5 to 7 days (until the gravity is about 1.030).
>Rack into a sterilized one gallon jug or three gallon glass carboy
>(depending on volume made). Attach an airlock and ferment for 2 to 4
>weeks or until fermentation is complete. The gravity reading should be
>1.000 or lower. Rack wine off the sediment into another sterilized
>gallon jug or glass carboy. Add a fining agent according to directions
>and let set for 4 weeks. The wine can be bottled when it is clear and
>stable.
>For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in 1/4 cup warm
>water. Add 1/2 teaspoon potassium sorbate to the wine and then add the
>sugar mixture to wine.
>