Sal’s Blueberry Wine

Source: Joy of Home Wine Making (Amazon)

Ingredients (1 gallon)

• 3 ¾ quarts water
• 2 ½ lbs. sugar or 3 lbs. mild honey
• 2–3 lbs. fresh or frozen blueberries
• 2 tsp acid blend
• ⅛ tsp tannin
• 1 tsp yeast nutrient
• 1 Campden tablet, crushed (optional)
• ½ tsp pectic enzyme
• 1 packet Montrachet yeast (Or K1-V1116 by lalvin)

Instructions

1. Boil water and dissolve in sugar or honey.
2. Sort and wash berries. Place in nylon straining bag in primary fermenter and crush.
3. Pour hot sugar water over berries. Add acid, tannin, and nutrient.
4. Wait until must cools, then add Campden (optional) and later pectic enzyme.
5. 24 hours later, add yeast. Stir daily.
6. After 2 weeks, remove berry bag. Let settle, then rack to glass fermenter with airlock.
7. Rack at least once during secondary. Protect from light.
8. After 4–6 months, test and taste. Sweeten and stabilize if desired. Age 1 year before drinking.

Required Equipment

• Primary fermenter (bucket)
• Glass secondary fermenter (carboy or jug)
• Nylon/Muslin straining bag
• Airlocks and bungs
• Sanitizer
• Hydrometer (to check PA)
• Siphon/racking cane
• Large pot
• Measuring spoons
• Clean bottles and corks
• Corker

"Local" Winemaking Resources (Maine)

Online Winemaking Resources