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
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