This recipe makes one imperial gallon. To make more than one gallon multiply everything except the yeast by the number of gallons you want to make. The yeast is enough to make up to five gallons.
8 cups blueberries (fresh or frozen)
1 cup of Wild Berry Red Grape Concentrate
4 cups granulated sugar.
1 1/2 tsps tartaric acid
1 tsp yeast nutrient
1/2 tsp yeast energizer
1/2 tsp. pectic enzyme powder.
1/4 tsp tannin
Lalvin wine yeast.
TIP: Freeze fresh berries and thaw before using. This will give you better juice extraction.
Starting gravity should be 1.070 - 1.080 (after sugar is added)
For each gallon:
- Wash the berries and crush them.
- Put the berries, pectic enzyme, 1 Campden tablet and 1/2 gallon of cold water into a bucket. Stir and cover.
- Let stand at room temperature for 48 hours stirring twice a day.
- Strain the liquid into a fermenter.
- Press the pulp to get most of the juice then discard the pulp.
- Add the sugar to 1/2 gallon of warm water and stir to dissolve.
- Add the sugar solution, acid, tannin, yeast nutrient, yeast energizer and grape concentrate to the fermenter containing the blueberry juice.
- Prepare the yeast as per package instructions and add to fermenter.
- Cover and let it ferment for 5 days at 20° - 25° Celsius
- Transfer the wine into 1 gallon jars or a carboy topping up with cooled pre-boiled water if necessary.
- Attach the fermentation lock making sure to half fill it with water.
- Rack the wine in 3 weeks and add 1 Campden tablet.
- Let the wine stand under airlock for another 3 weeks.
- If the wine is clear and stable add 1 Campden tablet per gallon and bottle. If not, let stand longer until clear (you may add finings if you wish).
If you want to sweeten your wine add wine sweetener
& conditioner to taste. You can now filter your wine if desired.
Age 6 months for best wine but can be drank earlier.