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Blueberry Wine

Posted by blueboy1977 (My Page) on
Tue, May 14, 13 at 0:43

My wife is going to try her hand a making some blueberry wine. Any tips, trials and tribulations or recipes anyone would like to share? Shes been doing some online research her self but though I would consult the experts here on the forum. Thanks in advance for any advice given!


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RE: Blueberry Wine

Here is a recipe I have used before.. Turned out good..

Summertime Blueberry Wine
Makes 5 gallons (19 L)
15 lbs. (6.8 kg) blueberries
9 lbs. (4 kg) sugar
2��"3 cups grape concentrate
(optional ��" this will add to the
wine’s fruitiness)
2.5 tsp. acid blend
2.5 tsp. pectic enzyme
3 tsp. yeast nutrient
0.18 oz. (5 g) potassium metabisulfite
(approximately 150 ppm SO2)
2 tsp. potassium sorbate
1 tsp. tannin
Yeast (Lalvin EC1118 or
Lalvin 71B-1122)

1. Crush the blueberries.
2. Add the water-sugar mixture and enough water to make 5 gallons (19 L). Add potassium metabisulfite. Cover and let sit for two days.
3. Add sugar, if necessary, to reach specific gravity of 1.090.
4. Add the tannin, acid blend, pectic enzyme and yeast nutrient. Stir everything to blend.
5. Maintain a constant fermentation temperature range between 70��"75 °F (21��"24 °C).
6. Add yeast to the must.
7. Stir the floating cap of fruit pulp into the fermenting must twice a day during fermentation.
8. Fermentation will continue for approximately 14 to 21 days. Take notice if the bubbles in the airlock have gotten very slow ��" that is a good sign that the fermentation is coming to an end. Use your hydrometer to monitor and make sure that the fermentation has stopped.
9. Use a mesh bag to extract the juice from the blueberries in the must. Rack the remaining juice to a carboy, leaving the sediment (lees) behind. If possible, move the wine to a cooler place, like a basement, to clear. Rack the wine at least two more times before even thinking about bottling it. Add another Campden tablet to the wine after each racking. The wine should age at least three months


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