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-   -   Blueberry wine (http://www.homebrewtalk.com/f25/blueberry-wine-429372/)

Yooper 08-29-2013 07:18 PM

Blueberry wine
 
I never make blueberry wine- as they are expensive and not easy to find around here! But I did get a few last weekend and I will have enough to make only one gallon of wine. Here's what I'm going to do:

Blueberry Wine
8/29/13

3 pounds blueberries
1.5- 2 pounds sugar
teaspoon acid blend
teaspoon pectic enzyme
teaspoon yeast nutrient
1 campden tablet
pinch tannin (more if needed)
wine yeast

Freeze berries, then put (still frozen) into sanitized mesh bag and place in primary. Dissolve 1.5 pounds of sugar in approx gallon boiling water, cool slightly, and pour over berries. Dissolve 1 campden tablet into a little (1/4 cup) boiling water and pour that in as well and stir well.
Add the acid blend and yeast nutrient, with a pinch of powdered wine tannin. Check the OG and add more sugar if needed. Wait 12 hours, and add the pectic enzyme. Wait another 12 hours, and then add the yeast. (I will be using montrachet, as that is what I have right now until I get to a homebrew store!).

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I want to get an OG of 1.085-1.090. I'm going to make this up today, so if anybody sees any glaring flaws or omissions, please let me know!

Heavywalker 08-29-2013 07:32 PM

I'd also add some yeast nutrient and possibly some yeast energizer mid ferment about 1.03-1.04, blueberries are sticky sometimes around that mark kinda like cranberries.

I'm sure you know all this...

I use Lavlin 1116 with blueberries and it seems to do a good job.

Yooper 08-29-2013 07:41 PM

Oh, yes, definitely yeast nutrient! I thought it was on the recipe, but I usually add it to all musts even if it's not listed specifically.

Heavywalker 08-29-2013 08:30 PM

It is on there, I was just suggesting to add some additional during the fermentation around 1.03-1.04 to help the yeast along.

Yooper 08-29-2013 08:31 PM

Quote:

Originally Posted by Heavywalker (Post 5470448)
It is on there, I was just suggesting to add some additional during the fermentation around 1.03-1.04 to help the yeast along.

Oh, gotcha! I've never had blueberry stick on me before, but I'll definitely keep an eye on that and add some nutrients if it does. Like I said, I rarely make it as blueberries are generally pretty scarce around here but I do have some this year. :rockin:

AZ_IPA 08-29-2013 08:35 PM

Montrachet? Ugh.

I'd overnight you some 71b-1122 or D47 if I thought it would actually get there overnight.

Pratzie 08-29-2013 08:39 PM

Yooper, do u plan on back sweetening at all? I've been looking for a good blueberry wine to make my dad although he likes it sweeter as opposed to dry.

Sammyk 08-29-2013 08:55 PM

Pratzie check out torani.com. Their syrups are all natural and really good.

Yooper 08-29-2013 08:58 PM

Quote:

Originally Posted by Pratzie (Post 5470556)
Yooper, do u plan on back sweetening at all? I've been looking for a good blueberry wine to make my dad although he likes it sweeter as opposed to dry.

For me, no. I use sugar for fermentation, but I don't eat sugar or honey or other sweeteners in my food/drink. Once it ferments out, and it's totally dry, I keep my wines as dry table wines (meads and ciders, too). Unless I'm giving it as a give, all of my wines are bone dry.

It'd be easy to stabilize and sweeten a fruit wine like this, though.

Oh, and AZ- the montrachet will be ok. I promise! :D

Heavywalker 08-29-2013 09:08 PM

I like my wines dry as well, all of them. What I have started to do is keep a bottle of simple syrup in the fridge, If someone wants some blackberry wine or whatever sweet I simply take the bottle of simple syrup out of the fridge and put a little in their glass, instant sweet wine and I don't have to suffer through what they don't drink.


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