Batch 047: Pinin’ for the Fjords

This began life as a starter for batch 046, which didn't start fermenting in a timely manner, but it's turned into an excuse to use the blueberry puree that's been sitting around for several months. I think a honey-enriched blueberry wine with spices will turn out quite nicely, though. We'll see. We're tentatively calling it Pinin’ for the Fjords after the Dead Parrot Sketch.

Ingredients in this batch

• approx 1 L of honey starter from batch 046, containing honey, water, yeast nutrient and energizer, and White Labs WLP 585 Belgian saison yeast.
• 2 lb. 1.5 oz. Trader Joe's Mostly Mesquite honey (in addition to the amount from the starter).
• 3 lb. 1 oz. Vintner's Harvest blueberry purée.
• Arrowhead spring water to 4 L total volume (approx 1 L).
• 2 tsp. Valley Brewers acid blend

Brew date: 6 January 2017
Original gravity: 1.095.
Bottling day: 13 March 2017
Final gravity: 1.003
Estimated ABV: 12.5%

Yield:

• 1 x 500 mL beer bottle
• 1 x 22 oz. beer bottle
• 6 x 12 oz. beer bottles
• 1 hydrometer tube's worth of beer

Total: Approx. 116 fl. oz., or about 91% of a gallon.

Poured about three quarters of the fermenting yeast starter for batch 046 into the bucket in which batch 046 was fermenting, saving about one liter of the fermenting solution in the four-liter carboy in which the starter had been ... well, started. Opened the can of blueberry purée, pouring it into the starter through a funnel. Poured in the honey, the acid blend, and enough water to bring the total volume up to four liters. Agitated to mix thoroughly, then took a hydrometer reading. Popped in a fermentation lock and made a label.