Into the Secondary

This is the blueberry wine. I originally had planned on transferring it to a 3 gallon carboy, but the extra pectic enzyme really pulled every last drop out of those berries. From 9 pounds of fresh blueberries, we only had about 2 fists full of pulp when it was all said and done. So, I opted for a 6 gallon carboy and even though there is a ton of head space, it is fermenting fast enough to negate any ill effects.

Update: I bottled 6 champagne bottles and added 2 carb drops per bottle and two drops of yeast slurry from primary. Each bottle was capped and set horizontal on the wine rack. The remaining was racked to the 3 gallon carboy to age for a few months before being bottled as a still wine.

Blueberries

On Sunday we started our blueberry wine. Nine pounds of fresh blueberries, and within 12 hours, fermentation had begun. Since the total yield would be only about 3 gallons, I am torn with how to prepare it. Part of me says make a bottle or two into sparkling, maybe a bottle or two combined with another fruit wine, or maybe just bottle the whole batch as a still wine.

I am open to suggestions, so feel free to cast your vote.