Blueberry wine recipe-5 gallons
Primary bucket(probably 8 gallons if totally full to brim)
7lbs Fine White Sugar
1 liter of Red Grape Concentrate
1 Jumbo Nylon Straining Bag 18”x32”
5 campden tablets crushed
2.5 tsp. Acid Blend
2.5 tsp. Pectic Enzyme
3 tsp. Yeast Energizer
1 tsp. Grape Tannin
Lalvin 71B-1122 yeast 1 pkg
1) Freeze blueberries in ziplocks
2) Thaw blueberries overnight
3) Heat up gallon of water and mix in 7lbs of sugar, let cool
4) Sanitize everything with Potassium Metabisulfite solution including hands
5) Add 2 gallons of water to primary, mix in sugar water, red grape concentrate, acid blend, pectic enzyme, yeast energizer, grape tannin, 5 well crushed campden tablets
6) Hold large nylon bag and have someone pour in berries from ziplocks while over primary, lightly squeeze nylon with one hand ~10 times, tie knot and place in primary
7) Top off bucket to 6 gallon mark(making 5 gallon recipe)(my test run showed 25 lbs of berries raises water level by 1.8 gallons, will need the berries to create a gallon of water to get me to 5 gallons, I was told this would happen)
8) Mix the solution while holding berries to the side to fully mix
9) Take SG measurement, got 1.085
10) Took acid level measurement with paper thingys, got 3.5 but heard the paper testers are not reliable at all
11) Cover primary with Clean towel for 1.5 days, was told this helps potassium metabisulfites to evaporate
12) Sanitize mixer, stir up primary to add oxygen to solution, punch down fruit
13) Pitch yeast
14) Cover with lid and airlock
15) Punch down fruit each morning
16) Rack into secondary after 7 days
17) Throw a party on day 8 and drink all the wine, go back and repeat step 1
--update....I just took a SG after 1.5 days and the AG is 1.08. WinCalc says I should add .55 pounds(~just over a cup of fine sugar for 5 gallons), then pitching yeast
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