My cellar and wine temp is 58 degrees.

"Marty Phee" > wrote in message
...
> Two tsps of meta sounds like an awful lot. I only use 1/4tsp/5 gallons
>
> Valley Vintner made a spreadsheet for converting a refractometer to a
> adj brix/sg reading. With a reading of 3@70deg you had an sg of 1.021
> and an adjusted brix of 5.2. As someone else pointed out you can't go
> by a refractometer brix reading alone. The alcohol throws it off.
>
> So, given those numbers the blueberry wasn't done fermenting and is
> restarted.
>
> Andie Z wrote:
> > I have been making wine for almost 50 years and never had this happen.
> >
> > I have six gallons of blueberry wine that has been fermenting for about
nine
> > months. It stopped after about four or five months and appeared to be
> > finished.
> >
> > About a two months ago, I added 1 1/2 teaspoons of Potassium Sorbate and
2
> > teaspoons of Potassium Metabisulfite to get ready to bottle. It started
> > working and is slowly bubbling away. It tastes dry and quite good.
> >
> > I had a refractometer brix reading of approximately 3 when I added the
> > Potassium salts. Our local winery owner told me that a few other people
had
> > the same thing happen to them. Is it possible that the Sorbate or
> > Metabisulfite may act as a yeast nutrient of some sort?
> >
> > Does anyone have any ideas or suggestions? I want to bottle it.
> >
> >