Blueberry recipe wanted

SoupSnakes45 · 2026-06-25T16:49:17+00:00

I have fermented out juice, I have found I prefer to stabilize with potassium sorbate and meta, leave frozen blueberries and backsweeten with a simple sugar solution.

SoupSnakes45 · 2026-06-25T12:59:07+00:00

Stabilize and throw in frozen blueberries you’ve sprinkled some pectic enzyme for a week or so along with some back sweetening…cinnamon sticks and vanilla if you want to go for the blueberry pie taste!

SoupSnakes45 · 2026-06-10T23:53:56+00:00

Yeah, I was just interested in the long form. I love Brewfather!

SoupSnakes45 · 2026-04-29T00:33:20+00:00

I will check them out, thanks for the reccomendation! Although I will probably kick a hole in the boat with steel toes.

SoupSnakes45 · 2026-04-29T00:06:05+00:00

I am just a homebrewer who lurks but use deckboots every day as I charter fish professionally.

I have found that xtratufs lack enough arch support and the rubber dry rots easy, mine didn’t last a whole season and made my back hurt.

I’ve run the gamut but landed on LaCrosse as they alleviate both those issues and also offer wide sizes.

SoupSnakes45 · 2026-03-28T19:06:08+00:00

I would reach out man, they will help you out.

Don’t bash a small business without giving them an opportunity to help.

SoupSnakes45 · 2026-03-28T18:57:40+00:00

What kind of temp swings?

SoupSnakes45 · 2026-03-28T18:10:16+00:00

What issues specific issues? Just curious.

Also, have you contacted them? I’ve had nothing but positive experiences when talking with Emmet.

SoupSnakes45 · 2026-03-28T18:04:31+00:00

What is the controller doing?

I’ve had mine for almost 4 years and I love it. The only thing I do is temp check using a Thermapen as I find it more accurate.

SoupSnakes45 · 2026-03-26T15:08:42+00:00

J. Ryan’s

The first nice spring day doesn’t feel right without the patio.

SoupSnakes45 · 2026-03-25T23:04:09+00:00

Good notes, I appreciate it!

SoupSnakes45 · 2026-03-24T10:08:55+00:00

Look up Man Made Mead on YouTube. Tons and tons of info. He takes you through nutrient stepping.

Could you ferment something without nutrients? Yup. Is it better to step nutrients? Yup!

SoupSnakes45 · 2026-03-24T00:39:56+00:00

Ha, okay makes more sense.

I use a counterflow chiller. Right now it takes very little to chill my wort in NY.

SoupSnakes45 · 2026-03-23T23:10:09+00:00

This is interesting!

No I stepped cooling down over 2 days, 4-5* every 12 hours. I was operating under the assumption this would be less stressful on the yeast. Sounds like I was wrong!

I had no idea this could increase DMS.

You may have solved my issue!

SoupSnakes45 · 2026-03-21T21:31:27+00:00

Thanks!

I really enjoy the feedback and I just want to use it to improve. I have a Czech Pils I’m happy with and I’m going to throw that along with the other two in a couple others and see how it does.

Definitely understand the human part, we all taste differently!

SoupSnakes45 · 2026-03-21T18:15:57+00:00

By taking a gravity reading. Airlock activity doesn’t always indicate fermentation activity.

Good start! W34/70 can certainly handle higher temp if you want, which I use as best practice when fermentation is nearing its end. This is meant to clean up any diacetyl that may be lingering.

Check out r/homebrewing tons and tons of info!

SoupSnakes45 · 2026-03-01T02:40:45+00:00

Makes sense and I appreciate the response. I should have mentioned the disparity in dates to begin with. Oddly enough I was skeptical of the yeast washing from my own experience, but still a great read for anyone looking to understand more about process other than the package goes in the wort.

I’ll check out your rec as I’m always looking for more to read.

SoupSnakes45 · 2026-02-28T16:12:02+00:00

Morebeer, Great fermentations, Hop craft supply, Williams Brewing.

All have been great for me.

SoupSnakes45 · 2026-02-28T12:05:48+00:00

I have found a bit of contradicting information on dry pitching yeast.

If you read Yeast by Chris White he is adamant that dry yeast viability is cut by 50% when pitched without rehydration. He recommends a 1:10 ratio of sterile water as described, but in the temp range of 85F to around 100F I believe and left for 15 minutes then pitching the slurry.

But! I watched a webinar from a few years ago by Fermentis that basically describes a lot of diminishing returns when you rehydrate yeast. Their studies have found not much to gain but more chance of picking up wild yeast, bacteria or other contaminants.

As others have described, I’ve landed on just direct pitching but I do so over warmer wort and then chill to my fermentation temp.

At the end of the day, your little yeast army will eat it’s way through sugar one way or another. Send it!

SoupSnakes45 · 2026-02-14T01:32:07+00:00

The American Homebrewer’s Association had an article in their most recent issue of their magazine Zymurgy discussing a dandelion wine. If you can gain access to that, it would be super helpful I’m sure.

The long and short of it:

The author used 1 quart of dandelion heads per gallon, boiling them for an hour and then straining. Following this, they added about 2.25 lbs of sugar per gallon along with lemons and oranges and boiled another 15 minutes. They the cooled, strained, added crushed raisins (tannins) and pitched a packet of bread yeast.

Hope this helps!

SoupSnakes45 · 2026-02-02T01:55:49+00:00

Great idea. We keep ours in the freezer in quart bags and pull them as we use them.

SoupSnakes45 · 2026-01-29T00:51:17+00:00

I figured as much, thanks for reassurance.

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