jswordy
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- Jan 12, 2012
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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:
PER FIVE GALLONS:
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.
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
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.
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