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Old 11-21-2012, 04:11 PM   #1
Effington
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Default Blueberry Wine (3 Gallons)

Recipe Type: All Grain
Yeast: Montrachet
Batch Size (Gallons): 3
Original Gravity: 1.090
Final Gravity: < 1.000
Boiling Time (Minutes): 5
Color: Deep Purple
Primary Fermentation (# of Days & Temp): 7 days @ 70F
Secondary Fermentation (# of Days & Temp): 14 days @ 70F
Tasting Notes: Yum

The Kiwanis nearby has a blueberry sale each summer in 10 lb quantities. I created this wine recipe to use them all in a 3 gallon batch.

  • 10 lbs fresh blueberries, frozen
  • 1 campden tablet, crushed
  • 1 tablespoon acid blend
  • 1 tablespoon yeast nutrient
  • 1/2 teaspoon wine tannin
  • 1.5 teaspoons pectic enzyme
  • 6 lbs sugar
  • 1 teaspoon yeast energizer
  • Water
  • 1 packet Montrachet yeast
  • Stabilizer (sparkolloid or similar)
  • 1.5 teaspoons potassium sorbate

Blueberries should be frozen. They can be added to a primary ferementer to thaw provided they are clean and free of debris/stems. Crush blueberries, with a fruit press or potato masher. Add campden.

Separately, boil about 4 quarts of water and dissolve sugar in it. Allow to cool slightly and add to blueberries. Add additional water if necessary to get about 3.5 gallons. Add acid blend, nutrient, tannin and pectic enzyme. Cover with a lid or clean dish towel and wait about 24 hours.

Add the yeast energizer and stir vigorously to introduce oxygen. Pitch the re-hydrated yeast and wait a couple of hours before stirring again. Stir daily, punching down the fruit "cap" that forms.

After about 5-8 days, if the SG is 1.030 or less, separate the fruit from the wine by pouring into a sanitized bucket lined with a nylon bag. Suspend the bag above the bucket with a strainer and then rack the wine to a 3 gallon secondary vessel.

If necessary, top off with grape concentrate or sugar water. Wait two to four weeks for fermentation to complete.

FG should be about 0.990. Rack into a clean carboy, degas and add stabilizer and sorbate. Wait two weeks for wine to clear.

Backsweeten to taste if desired: rack to a clean carboy with 2-3 cups of sugar, stir to dissolve.

After two more weeks, no new fermentation should have started and the wine is ready to bottle.
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Old 12-02-2012, 03:57 AM   #2
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The receipt you have is for a 5 gallon. Not 3.

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Old 12-02-2012, 04:37 AM   #3
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Quote:
Originally Posted by fuzzy15845 View Post
The receipt you have is for a 5 gallon. Not 3.
It's a 3 gallon recipe. Most blueberry wines call for about 3 lbs of blueberries per gallon. With 10 lbs of blueberries, I figured a 3 gallon recipe would give me more blueberry flavor and so far, so good.
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Old 04-05-2013, 04:04 AM   #4
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Quote:
Originally Posted by Effington
The Kiwanis nearby has a blueberry sale each summer in 10 lb quantities. I created this wine recipe to use them all in a 3 gallon batch.

[*]10 lbs fresh blueberries, frozen[*]1 campden tablet, crushed[*]1 tablespoon acid blend[*]1 tablespoon yeast nutrient[*]1/2 teaspoon wine tannin[*]1.5 teaspoons pectic enzyme[*]6 lbs sugar[*]1 teaspoon yeast energizer[*]Water[*]1 packet Montrachet yeast[*]Stabilizer (sparkolloid or similar)[*]1.5 teaspoons potassium sorbate


Blueberries should be frozen. They can be added to a primary ferementer to thaw provided they are clean and free of debris/stems. Crush blueberries, with a fruit press or potato masher. Add campden.

Separately, boil about 4 quarts of water and dissolve sugar in it. Allow to cool slightly and add to blueberries. Add additional water if necessary to get about 3.5 gallons. Add acid blend, nutrient, tannin and pectic enzyme. Cover with a lid or clean dish towel and wait about 24 hours.

Add the yeast energizer and stir vigorously to introduce oxygen. Pitch the re-hydrated yeast and wait a couple of hours before stirring again. Stir daily, punching down the fruit "cap" that forms.

After about 5-8 days, if the SG is 1.030 or less, separate the fruit from the wine by pouring into a sanitized bucket lined with a nylon bag. Suspend the bag above the bucket with a strainer and then rack the wine to a 3 gallon secondary vessel.

If necessary, top off with grape concentrate or sugar water. Wait two to four weeks for fermentation to complete.

FG should be about 0.990. Rack into a clean carboy, degas and add stabilizer and sorbate. Wait two weeks for wine to clear.

Backsweeten to taste if desired: rack to a clean carboy with 2-3 cups of sugar, stir to dissolve.

After two more weeks, no new fermentation should have started and the wine is ready to bottle.
Why do you add grape concentrate?
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Old 04-07-2013, 11:30 AM   #5
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Thanks I'm going to try to make this this year.

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Old 04-21-2013, 12:28 AM   #6
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Quote:
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Why do you add grape concentrate?
Some fruit wines lack body and come out a bit thin. grape juice/concentrate fixes that.
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Old 04-24-2013, 04:47 PM   #7
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Default Blackberry


Can you add grape concentrate to blackberry also like blueberry.

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Old 04-26-2013, 12:36 AM   #8
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Yeah id put some with all kinds of stuff really

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Old 11-11-2013, 09:45 AM   #9
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I'm going to make this! Any issue with using a bags of frozen organic blueberries?

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Drink a lot of water, you should be fine. Unless you drink too much and go blind.
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Old 02-06-2014, 06:43 AM   #10
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Sounds awesome!!!!
Will be making this in the summer

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