2016 Wines - Chapter 8 - Blueberry Rosé

The inspiration for this Blueberry Rosé came from a single comment in a wine blog post. We collected plenty of blueberries from Danamay Farm and at a U-pick farm at the Chalet in Michigan. The berries were frozen, then thawed and directly pressed. The color was nice and dark.

We added half of a can, 24 ounces, of Alexander's Sauvignon Blanc concentrate, along with Booster Blanc, Opti White, and pectic enzyme. The pH was very low at 2.64. Just under 2kg sugar brought the SG to 1.090 and 7t calcium carbonate brought the pH to 3.29. K1-V1116 was rehydrated and pitched. It turned out to be a very slow ferment. I step fed the ferment, kept it cool at first, but finally had to warm it up a little bit to get the specific gravity moving. On day 8 the SG was 1.012 and I racked it to carboy.

This wine has a nice color and nice aroma for this stage of the game. If nothing else, it will be a unique country wine.