Trust me, I have been a a little busy little Wine/Beer maker. I finished up several Beer project with some good success. Currently it is all about Blueberry Wine. It all started back in May when a friend of the families dropped off a bucket of Blueberries (6lbs). The bucket turn into a 3 gallon batch of Blueberry Mead. Which is still in carboy aging. Later this summer just cruising Walmart for groceries, they had Blueberries for $1.00 for 11oz. heavily stocked on 9 lbs and started a batch of Blueberry wine. Later in the summer the price dropped to $0.75/pint(11-12oz). Bought even more (16lb). This was just turned into a 5gal batch of pure blueberry which was transferred/pressed on 8/11/11.
The Muscadine grapes in the home vineyard are slowly being harvested as they ripen. Should be able achieve a 1gal batch this year.
BLUEBERRY WINE
5g (yield)
- 16 lb. blueberries
- 10 lbs. granulated sugar Adjust to SG of 1.094
- 50 drops. pectic enzyme
- 7 tsp. acid blend
- 6 tsp. yeast nutrient
- 3/4 tsp. yeast energizer
- water to 6 gallon
- 2 pkgs Pasteur Champagne wine yeast
Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Check SG and make simple syrup and add mixture to adjust to SG of 1.094. Cover well and allow cooling to 70-75 degrees F., and then adding an activated yeast starter. Stir daily for 5-6 days or until specific gravity is below 1.030. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack and sulfite in three weeks, and again in two months. When wine is clear, rack and stabilize. Sweeten to taste, set aside 30 days, and bottle. Allow a year to mature. Improves with age.
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