Originally Posted by hammer one
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.