Blueberry Wine - 5 gallon recipie 2- 5 or 6 gallon primary buckets 30 lbs Blueberries frozen 10 lbs Sugar 2 Fruit Bags 2.5 tsp. Acid Blend 2.5 tsp. Pectic Enzyme 3 tsp. Yeast Nutrient 1 tsp. Grape Tannin Lalvin EC-1118 Yeast Take about 15 lbs of frozen blueberries and put them into a fruit bag and set them into a 6 gallon bucket like you would use to make beer in or that you received when you ordered juice. The bucket must have a good lid and hole to accomodate an air lock. Tie the bag securely with butchers twine. Do the same with the rest of your other 15 lbs of berries. Leave them both to set a day and defrost. Day 2. Put a good clean bag on your foot and stop the berries down, being careful to not burst your fruit bag. Heat 1 & 1/2 gallons of water and 5 lbs of sugar so that the sugar has disolved and add to one bucket and then do the same for the 2nd bucket of berries. Once the mixture has cooled down (stir it up a bit) add the rest of the ingredients. Be sure to proof your yeast and split the mixture across the two buckets. The 2 buckets ensure you don't end up with a boil over. Take a starting specific gravity reading and record it. I usually attach the recipie with my notes and readings to the air lock inside a sealed sandwich bag. Cover the bucket and attach air lock. Remove cover and punch down the fruit bag into the mixture every day or so. After 7 - 10 sometimes 12 days rapid fermentation has usually stopped. I pull the fruit bag and set it over the bucket in a large strainer and squeeze the bag of berries to get as much juice as you can out of them. I have left them as long as 14 days..that's about as long as I feel is needed. Take a 2nd specific gravity reading and record it. Add 1/4 tsp of Metibisulfite and stir. Rack into carboy. If you have a bit extra I put that into a quart milk bottle and air lock that also. In about 3 months, rack again and check s.g. At this time, I usually add some bentonite to help pull the solids down and help with the clearing. Rack it again in about a week. 8 -9 months after start date, rack again, taste and determine if it's ready to bottle. Add 1/4 tsp. metibisulfite and bottle. This recipie has traditionally ended up at 12% alcohol.