Blueberry

[MisterHobbs]

I have a blueberry wine in the secondary, based loosely on Jack Keller's recipe from WineMaker magazine. Recipe is here.

 

[sgx2]

I've used a similar recipe -- and I have to say, it produces a great product. I've done two batches with 100% wild blueberry and a couple with cultivated berries.

I'd like to do a 1:1 comparison of wild vs. cultivated, just to see...

I find the blueberry to be very viniferous in quality -- it makes a terrific wine. I have increased my fruit to about 18 lbs of blueberries per 6 gal batch -- I also find I have to use a fair amount of acid blend.

 

[MisterHobbs]

I like your idea of a side-by-side. Maybe when I have two jugs free, I'll try it.

 

[weaverschmitz]

How much acid blend did you use? I'm making a 3 gallon batch of blueberry port and it seems no matter how much tartaric acid I add it still doesn't get up to the recommended .55 level. I don't want to over do it either so I'm going to let it settle for a few months and taste the wine again.

 

[MisterHobbs]

I used a teaspoon and a half of acid blend, but I don't know if that's too much/too little yet.