Blueberry Wine

Ripe blueberries can be crushed fresh or frozen, thawed and crushed later.  Frozen blueberries in the supermarket can actually be riper than fresh blueberries in the produce department. Makes three gallons

Ingredients

7.5 lbs.  blueberries

3 cups red grape concentrate

5.25  granulated sugar

1.5 tsp. pectic enzyme

4.5 tsp. acid blend

1.5 tsp. yeast energizer

3 tsp. yeast nutrient

1.5 tsp. wine stabilizer

2.25 Gallons of water

3 crushed Campden tablets

2 pkgs White Labs 749 AMH

(Assmanshausen) or Lalvin 71B-1122

(Narbonne) wine yeast

1. Wash and crush blueberries in nylon straining bag and strain the juice into a primary fermentation vessel.
2. Tie the top of the nylon bag and place in primary fermentation vessel.
3. Stir in all other ingredients except yeast, stabilizer and red grape concentrate.
4. Stir well to dissolve sugar, cover well, and set aside for 24 hours.
5. Add yeast, cover, and daily stir the ingredients and press pulp in nylon bag to extract flavor.

Date: ____________ of yeast pitching

1. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediment into glass secondary fermentation vessel. Fit airlock. 

Date: ____________ of transfer

1. Rack in three weeks and again in two months.

Date: _______________ 1 st   racking

Dare: _______________ 2 nd racking

1. When wine is clear and stable, rack again and add stabilizer and red grape concentrate.
2. Wait 3 weeks and bottle. Allow a year to mature. It will be worth the wait.

Bottling date: __________

Drinking date: __________