Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Blueberry wine

Reply
 
LinkBack Thread Tools
Old 08-29-2013, 07:18 PM   #1
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,773
Liked 4381 Times on 3188 Posts
Likes Given: 854

Default 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
½ teaspoon acid blend
½ teaspoon pectic enzyme
½ 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 ½ 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!).

__________________________________________________ _____

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!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
jonmohno Likes This 
Reply With Quote Quick reply to this message
Old 08-29-2013, 07:32 PM   #2
Heavywalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chehalis, WA
Posts: 448
Liked 76 Times on 48 Posts
Likes Given: 8

Default

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.

__________________
Heavywalker is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 07:41 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,773
Liked 4381 Times on 3188 Posts
Likes Given: 854

Default

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.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:30 PM   #4
Heavywalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chehalis, WA
Posts: 448
Liked 76 Times on 48 Posts
Likes Given: 8

Default

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.

__________________
Heavywalker is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:31 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,773
Liked 4381 Times on 3188 Posts
Likes Given: 854

Default

Quote:
Originally Posted by Heavywalker View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:35 PM   #6
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,339
Liked 6082 Times on 5311 Posts
Likes Given: 720

Default

Montrachet? Ugh.

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

__________________
AZ_IPA is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:39 PM   #7
Pratzie
Fill It Up Again!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Pratzie's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,549
Liked 153 Times on 108 Posts
Likes Given: 112

Default

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.

__________________
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
Aging:
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
Pratzie is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:55 PM   #8
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

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

__________________
Sammyk is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 08:58 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,773
Liked 4381 Times on 3188 Posts
Likes Given: 854

Default

Quote:
Originally Posted by Pratzie View Post
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!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
jonmohno Likes This 
Reply With Quote Quick reply to this message
Old 08-29-2013, 09:08 PM   #10
Heavywalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chehalis, WA
Posts: 448
Liked 76 Times on 48 Posts
Likes Given: 8

Default

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.

__________________
Heavywalker is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blueberry Wine Jam brazedowl Wine Making Forum 2 07-02-2012 04:08 PM
Blueberry Wine FreneticAmnesic Wine Making Forum 11 04-29-2010 01:55 PM
Blueberry wine OHIOSTEVE Wine Making Forum 15 11-24-2009 02:12 PM
blueberry wine hammer one Wine Making Forum 5 08-13-2008 11:00 PM
Might need some help with a blueberry wine glockshooter Wine Making Forum 3 08-22-2007 06:20 PM