~33 pounds of Berries supplied by a local grower and son of a TNdeer member. Thanks Michael.
12 gallons
HIGHBUSH BLUEBERRY WINE (2)
(Medium Bodied)
Recipe for 1 Gallon can be scaled to whatever size you prefer.
2.5 lb. blueberries
1 cup red grape concentrate
1 3/4 lb. granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1/4 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast (I used Lalvin EC-1118)
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, Campden and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 12 hours. Add crushed and dissolved Campden tablet and set aside another 12 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is below 1.030 (about 5 days), strain juice from bag, stir, and transfer liquid into glass secondary fermentation vessel. Attach airlock and place in warm place. Rack in three weeks and again in two months. When wine is clear rack again, stabilize and add red grape concentrate. Wait 30 days and bottle. Allow a year to mature. [Author's own recipe]
12 gallons
HIGHBUSH BLUEBERRY WINE (2)
(Medium Bodied)
Recipe for 1 Gallon can be scaled to whatever size you prefer.
2.5 lb. blueberries
1 cup red grape concentrate
1 3/4 lb. granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1/4 tsp. yeast energizer
1 crushed Campden tablet
water to one gallon
wine yeast (I used Lalvin EC-1118)
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, Campden and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 12 hours. Add crushed and dissolved Campden tablet and set aside another 12 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is below 1.030 (about 5 days), strain juice from bag, stir, and transfer liquid into glass secondary fermentation vessel. Attach airlock and place in warm place. Rack in three weeks and again in two months. When wine is clear rack again, stabilize and add red grape concentrate. Wait 30 days and bottle. Allow a year to mature. [Author's own recipe]
