Blueberry Burgundy

Started a new wine from scratch.  I had this can of Sun Country Burgundy Concentrate and thought this would be a good idea for a wine.

Blueberry Burgundy

6 pts  Blueberry (about 4 ½ lbs)

1 (46oz)Can  Sun Country Burgundy Concentrate

3tsp Yeast Nutrient

3 Campden tablets

3 tsp Acid Blend

30 Drops Pectic enzyme

Approx. 4lbs sugar to 1.095 with temp correction

Cote des Blanc Yeast

6/28/10

Rinsed and froze blue berries after purchase.  Thawed berries and crushed into sanitized primary bucket. Added the Sun Country juice concentrate.  Water to 2.5 gallons 3 Campden tablets added..

6/29/10

 After 12 hours added Pectic Enzyme, Yeast Nutrient and Acid Blend.  Checked SG 1.055 and used Ferm Calc and came up with 10 cups water 4 lbs sugar to get 3.4 gallons must at 1.093.  Created starter with 1 cup water and 1tsp sugar and adding 1 tsp every couple hours.  Boiled 9 cups and added 4 lbs. sugar to water.  After cooled added sugar water mixture to the 3 ¼ gallon level.  Checked SG and it was at 1.095 with temp correction.