Blueberry Port
Recipe
Recipe for 4.5 litres (1 gallon) and may be multiplied.
All teaspoon measures are level.
3 kilograms Blueberries, fresh or frozen
2/3 cup light dry malt
5 pints water
1 kilograms of sugar
1/2 teaspoon Acid Blend
3
teaspoon Pectic Enzyme
1/2 teaspoon of yeast energizer
1 teaspoon of yeast nutrient
1 Campden tablets (crushed)
1 pkg. sherry or port yeast
Method:
(1) Remove stems and leaves from berries. Wash and drain berries. Using a
strainer bag , mash and strain out juice into primary fermenter. Keeping all
pulp in straining bag tie top and place into primary.
(2) Stir in all other ingredients EXCEPT yeast.
Cover primary.
(3) After 24 hours add yeast. Cover primary.
(4) Stir daily, check specific gravity and press pulp lightly to aid
extraction.
(5) When the specific gravity reaches 1.030 (about 5 - 8 days) strain juice
from bag. Siphon wine off sediment into a glass carboy. Attach airlock.
(6) When fermentation is complete ( Specific Gravity has dropped to 1.000 --
about 4 weeks ) siphon off sediment into clean carboy. Reattach airlock.
(7) To aid clearing siphon again in 2 months and again if necessary before
bottling
(8) Filter your wine, this improves wine.
Bottling:
Taste your wine, if it is not sweet enough add Wine
Sweetener and Conditioner to taste.
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