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Old 07-12-2008, 08:16 PM   #1
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Default blueberry wine

1st off I'm not a wine guy beer is my thing, but I have a friend that has loads of blueberrys for the picking. any way blueberry beer just dosn't sound right. So , how would I do it and how many lbs of berrys would it take to make wine? or should I just eat them?

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Old 07-12-2008, 09:07 PM   #2
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there is a thread called awsome blueberry wine, supposedly pretty good. theres also blueberry cider threads and blueberry mead threads. I would say go for it with what ever choice you make. Im about to try a blueberry cider myself.

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Old 07-16-2008, 04:04 PM   #3
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Just made some myself actually! I racked the wine into a carboy for long-term aging this weekend.

The goal is about 3 pounds of blueberries per a gallon of wine I think. The recipe I'm following is from homemadewine.wordpress.com

Jack Keller via http://winemaking.jackkeller.net/ has some recipes too.

BTW, I accidentally let my keg of your SP clone get too hot while in the keg for aging. I'll have to brew it again!

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Old 08-13-2008, 03:35 PM   #4
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Also, I've tasted blueberry beer and it was actually very good. Initial beer flavor with blueberry aroma and a blueberry aftertaste. I'm thinking about doing blueberry apfelwien and possibly blueberry ale.

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Old 08-13-2008, 10:42 PM   #5
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Quote:
Originally Posted by hammer one View Post
1st off I'm not a wine guy beer is my thing, but I have a friend that has loads of blueberrys for the picking. any way blueberry beer just dosn't sound right. So , how would I do it and how many lbs of berrys would it take to make wine? or should I just eat them?
If you have the patience, try a blueberry melomel, using fruit in both the primary AND the secondary. This should give you some added depth of flavour. For 6 gallons I'd use 6lbs fruit (pureed) in the primary (with pectic enzyme of course) and another 8 lbs (whole) in secondary; though you could certainly play with the amounts. 12-14lbs of clover honey ought to do the trick & your choice of yeast depends on what you want for an end product. Lalvin D-47 will go to 14% ABV, but I've heard it'll sometimes peter out at 12%. It'll also contribute to the overall mouth feel & will often add (according to Jack Keller) "ripe, spicy notes" when left on the lees... I've gotten a hint of cinnamon from plum melomel using D-47. Or you could use Lalvin EC-1118 (Prise De Mousse) This will take it to dryness (18%ABV) & is great for working on heavy, suspended pulps. There are plenty of good yeast strains out there though, use them like a tool. Either way, be sure to use the yeast nutrient & yeast energizer for a good, healthy fermentation. You might also (depending on your tastes) add a wee bit of tannin and/or oak. I'd age it all for at least 1 year before bottling, though I think it would be real smooth after an additional year in the bottle. OR, you could put them all through the blender, add water at the ratio of 1 part water to 2 parts blueberry puree, add a couple pounds of sugar, thrown your favourite yeast & let 'er rip. And any leftovers would go great with ice cream or cereal. Anyway, that just my 2 cents worth. I hope you find some of this info useful, GF.
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Old 08-13-2008, 11:00 PM   #6
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Shoot man, let me know if you need some help picking blueberries.

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