Blueberry Wine

• 2½ lbs fresh or frozen Blueberries
• ½ pt Red Grape Concentrate
• 7 pts Water
• 1¾ lbs granulated sugar
• 1½ tsp Acid Blend
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• ½ tsp Yeast Energizer
• ¼ tsp Tannin
• 1 Crushed Campden Tablet
• 1 pkg Lalvin EC-1118 Yeast or Champagne Yeast

1. Dissolve sugar in 7 pts of very hot or boiling water and set aside. Allow sugar water to cool down to room temperature before proceeding to next step.
2. Carefully pick over berries and watch for mold or rot. Discard anything that looks bad. Wash the berries in cool water, and drain.
3. Wash your hands. Put the berries in a nylon straining bag and place in primary fermenter, then squish them with your hands or a sanitized potato smasher. Tie top of straining bag and leave in primary.
4. Pour sugar water over bag and all remaining ingredients to primary except YEAST and GRAPE CONCENTRATE. Check liquid level in primary to make sure it is up to 1 gallon. Take the straining bag out of the primary to get a more accurate read. Check S.G.
5. After 12 hrs, add yeast and cover primary. When fermentation starts up, check the S.G. daily with an hydrometer. Also as fermentation picks up, the straining bag with pulp will rise to the top of fermentor. Be sure to punch down the bag in the must on a daily basis.
6. When fermentation has ended the S.G. will have dropped to 1.000 or less. Rack wine off sediment into a clean glass jug or carboy and top up, reattach airlock. To help wine clear, rack again in 2 months and again if necessary.
7. When wine has completely cleared, add ½ tsp of stablizer (Potassium Sorbate). Wait a couple of hours, then lightly stir in ½ pt Red Grape Concentrate. There will be a small amount of deposit from the concentrate, so give the wine a couple of weeks to settle out. Rack and top up.
8. Allow wine to age 6 - 8 months before bottling.

<< Back to Recipes