UglyBhamGuy
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Submitting this for opinions.
I got a recipe for Blueberry Wine from my LHBS.
I will be scaling to 5 gallons using 24+lbs of fruit.
Blueberry Wine:
Here is your opportunity to make a gallon of wonderful, robust wine from Blueberries. The process is simple. And the resulting creation is quite remarkable.
For best results, follow the directions as closely as possible.
Ingredients:
4-6 lbs of Blueberries
2 & 1/2 cups Table Sugar
1 tsp Acid Blend
1/2 tsp Dry Pectic Enzyme
1 tsp Yeast Energizer
1 Campden Tablet, crushed
1 pkg Wine Yeast - Pasteur Red (preferred) or Montrachet
If making more than 1 gallon, multiply all ingredients (except yeast) by the number of gallons you are making.
DIRECTIONS:
Sanitize your equipment with B-Brite or double strength Campden solution. Do not use soap.
1. Crush the fruit put it in a sanitized food grade bucket (a crock is not recommended because of cracks in the lining harboring bacteria). Freezing and thawing the fruit helps make crushing easier. Putting the fruit into a straining bag will help later in getting it out of the wine and for you to squeeze all the juice out. Add enough water to make a soupy solution. Crush the Campden Tablet and mix it into the fruit along with the Yeast Nutrient and Pectic Enzyme. Allow for mixture to sit for 24 hours while loosely covered with the lid.
2. After 24 hours, sprinkle the yeast over the must and ferment for 5 days. No need to snap down the lid since once or twice a day, you will need to stir and punch the fruit back down into the must. Be sure the mixture is kept between 72 and 78 degrees F. for proper fermentation.
3. After 5 days squeeze out the fruit. Dissolve the sugar in warm tap water and, once cooled, add it to the fermenting bucket. Add additional water as needed to top up to a gallon. Now seal down the lid and fit with an airlock. Fill the airlock 1/2 full with water. An airlock allows gasses to escape without allowing air back into the wine. Allow wine to ferment for another week. Siphon the wine into a 1-gallon carboy, leaving the sediment behind. Let it sit for 3-4 weeks or until clear. It is normal for the wine to ferment slower now as the yeast finishes eating the sugar. Siphon into another clean container and let sit for 2-4 months to further clear. If you only have one carboy, clean and sanitize the bucket, siphon the wine into the bucket. Clean out the carboy and re-sanitize. Siphon the wine back into the carboy. Adding Super-Kleer will aid in clearing after the 2 months aging.
4. Once the wine has cleared, siphon it into the bottles for aging. Be sure not to disturb the sediment. Bottling too soon may result in broken bottles.
If you like you wine sweeter, you can sweeten it to taste just before bottling time, but you must add a stabilizer such as Potassium Sorbate at this time or fermentation may occur again in the bottles.
While you can drink your wine at bottling time, please realize that wine noticeably improves with age.
Well, that's it.
Like i said, i do plan to scale to 5 gallons with 24+lbs of blueberries.
i will probably f-pack with frozen blueberries from the grocery as they usually taste sweeter than fresh, but that is a while down the road. We'll burn that bridge when we come to it. LOL.
Anything i should do different?
What SG should i shoot for?
For real, constructively, tear this thing apart. That's a lot of PICKED blueberries.
I got a recipe for Blueberry Wine from my LHBS.
I will be scaling to 5 gallons using 24+lbs of fruit.
Blueberry Wine:
Here is your opportunity to make a gallon of wonderful, robust wine from Blueberries. The process is simple. And the resulting creation is quite remarkable.
For best results, follow the directions as closely as possible.
Ingredients:
4-6 lbs of Blueberries
2 & 1/2 cups Table Sugar
1 tsp Acid Blend
1/2 tsp Dry Pectic Enzyme
1 tsp Yeast Energizer
1 Campden Tablet, crushed
1 pkg Wine Yeast - Pasteur Red (preferred) or Montrachet
If making more than 1 gallon, multiply all ingredients (except yeast) by the number of gallons you are making.
DIRECTIONS:
Sanitize your equipment with B-Brite or double strength Campden solution. Do not use soap.
1. Crush the fruit put it in a sanitized food grade bucket (a crock is not recommended because of cracks in the lining harboring bacteria). Freezing and thawing the fruit helps make crushing easier. Putting the fruit into a straining bag will help later in getting it out of the wine and for you to squeeze all the juice out. Add enough water to make a soupy solution. Crush the Campden Tablet and mix it into the fruit along with the Yeast Nutrient and Pectic Enzyme. Allow for mixture to sit for 24 hours while loosely covered with the lid.
2. After 24 hours, sprinkle the yeast over the must and ferment for 5 days. No need to snap down the lid since once or twice a day, you will need to stir and punch the fruit back down into the must. Be sure the mixture is kept between 72 and 78 degrees F. for proper fermentation.
3. After 5 days squeeze out the fruit. Dissolve the sugar in warm tap water and, once cooled, add it to the fermenting bucket. Add additional water as needed to top up to a gallon. Now seal down the lid and fit with an airlock. Fill the airlock 1/2 full with water. An airlock allows gasses to escape without allowing air back into the wine. Allow wine to ferment for another week. Siphon the wine into a 1-gallon carboy, leaving the sediment behind. Let it sit for 3-4 weeks or until clear. It is normal for the wine to ferment slower now as the yeast finishes eating the sugar. Siphon into another clean container and let sit for 2-4 months to further clear. If you only have one carboy, clean and sanitize the bucket, siphon the wine into the bucket. Clean out the carboy and re-sanitize. Siphon the wine back into the carboy. Adding Super-Kleer will aid in clearing after the 2 months aging.
4. Once the wine has cleared, siphon it into the bottles for aging. Be sure not to disturb the sediment. Bottling too soon may result in broken bottles.
If you like you wine sweeter, you can sweeten it to taste just before bottling time, but you must add a stabilizer such as Potassium Sorbate at this time or fermentation may occur again in the bottles.
While you can drink your wine at bottling time, please realize that wine noticeably improves with age.
Well, that's it.
Like i said, i do plan to scale to 5 gallons with 24+lbs of blueberries.
i will probably f-pack with frozen blueberries from the grocery as they usually taste sweeter than fresh, but that is a while down the road. We'll burn that bridge when we come to it. LOL.
Anything i should do different?
What SG should i shoot for?
For real, constructively, tear this thing apart. That's a lot of PICKED blueberries.
