Blueberry Wine Recipe

Recipe for 23 litres. All teaspoon measures are level

• 6 kilograms Blueberries, fresh or frozen
• 2 cups Red Grape concentrate (use at bottling)
• 20 litres water
• 5 kilograms of sugar
• 8 teaspoons Acid Blend
• 3 teaspoons Pectic Enzyme
• 2 1/2 teaspoons of Yeast Energizer
• 5 teaspoons of Yeast Nutrient
• 5 Campden Tablets (crushed)
• 3 teaspoons Potassium Sorbate
• 1 pkg. Wine Yeast

Method:

(1) Remove stems and leaves from berries. Wash and drain berries. Using a straining 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 and grape concentrate. 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

Bottling:

Add 3 teaspoons of Potassium Sorbate, then stir in grape concentrate. Taste your wine, if it is not sweet enough add Wine Sweetener and Conditioner to taste. Wine improves with age - 1 year or more