Several have asked me to post this, so here it is. It's a put-together recipe I made from parts of several. My best blueberry wine yet! PER GALLON: 3 lb. blueberries 1¾ lb. granulated sugar ½ tsp. pectic enzyme 1½ tsp. acid blend 1 tsp. yeast nutrient Water K meta or crushed Campden tablet wine yeast PER FIVE GALLONS: 2 cans Welch's grape concentrate 1 bottle (8 oz. or larger) blueberry concentrate, to taste Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast and stabilizer. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again after 4 weeks. When wine is clear and stable (about 3-4 months), rack again, add stabilizer, blueberry concentrate and sugar to taste. Wait 7-10 days to be sure wine is stable and settled, then bottle. Allow 6 months or more to mature. Best at 1 year.