Pinkster,

It just goes to show you that there is more than one way to a
successful finish. Bottom line is if he stirs it it's ok and if he
doesn't it's ok. If he racks off the sediment during fermentation is ok
and if he leaves the sediment until shortly after fermentation thats ok
too. Since he doesn't have a cap he really doesn't need to do anything
but get it topped up after ferment. If the juices has no pulp or seeds
he could leave it on the lees for an extended period as long as he
stirs at least once a month. There is no right way and all ways will
lead to a great wine as long as oxygen is keet away. That's my 2 cents.

Bob

pinky wrote:
> Since he started with just blueberry puree there should be no seeds
and not
> that many berry fragments!
> If he had mixed properly at first then all this advice about stirring
would
> be irrelevant -- and dangerous too!
>
> Too many cooks spoiling the broth I'm afraid --- which is why I
stepped
> out of it.
>
> Wine likes to be left to get on with it -- especially one made from
just
> juice --the original poster has had so much advice in this string
that he
> doesn't know whether he is standing on his head or not. Even has had
advice
> from one poster who has never made wine and drinks one glass of wine
a year!
>
> Talk about chaos!
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "Bob" > wrote in message
> ...
> >
> <snip><snip>
> > Abundant berry fragments and seeds. Yes, you will want to strain
it
> > when
> > racking from the bucket to the carboy. Let's hope you haven't just
learned
> > an expensive lesson.
> > Bob
> > --
> > --
> > "Honey, would you get me a beer?!"
> > - Adam's first words to Eve-
> >
> >