Monday, November 21, 2011

Blueberry Wine

Introduction: This is a pretty clear cut, simple, and delicious recipe for a medium-to-full bodied blueberry wine. For a full-bodied wine, try 3 lbs of blueberries per gallon, for a lighter-bodied wine, try 2 lbs. Frozen berries will work. It is the most beautiful wine, too. Unbelievably purple.

2 1/2 lbs blueberries
boiling water to one gallon
2 lbs sugar (about 4 1/2 cups)
1/2 tsp. pectic enzyme
1 tsp. yeast nutrients
wine yeast (used montrachet)

Place blueberries in a stock pot, if frozen, allow to thaw. In another stock pot, boil about 1 gallon of water. Very carefully pour the hot water over the blueberries. This kills of wild yeasts. You can put in your sugar now, as it dissolves easier in hot water.

Let it all reach room temperature, then stir in your pectic enzyme. Let the mixture sit overnight. Add in your yeast nutrients and wine yeast.

After two days strain the must with cheese cloth, a nylon strainer bag, a turkey stuffing bag... whatever food safe device that works for you. Get all that juice out!

Put the juice in the fermentor with an airlock. Rack if/as necessary. Bottle when ready!

Enjoy it, it is delicious!

( photo on left: I had more juice than I could fit in my one gallon primary, so I threw it in a corona bottle with a balloon on top! Whatever it takes!)

The Winemaker

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