manicmethod
Well-Known Member
My girlfriend got the idea of blueberry wine in my head and now I must do it.
I'm normally a beer brewer but have made a wine kit and a sweet and dry mead.
Looking for recipes it seems like there is always a significant amount of sugar. I'd like to avoid just dumping pounds of sugar in. Is that the normal way to get the gravity up?
I was thinking about buying some blueberry juice that doesn't have preservatives (I'm told Trader Joes has some), probably 5 gallons. Then I was going to take a couple pounds of blueberries and freeze them to add those in, along with some pectic enzyme.
Do you guys think the gravity would still be too low? If so I was thinking about adding blueberry honey to get it up.
I also would like some residual sweetness. It looks like a lot of people back sweeten. I used the sweet mead yeast when I made mead to leave residual sugar and it tasted great, is there a particular yeast that works at these gravity levels or will back sweetening be the only choice?
I'm normally a beer brewer but have made a wine kit and a sweet and dry mead.
Looking for recipes it seems like there is always a significant amount of sugar. I'd like to avoid just dumping pounds of sugar in. Is that the normal way to get the gravity up?
I was thinking about buying some blueberry juice that doesn't have preservatives (I'm told Trader Joes has some), probably 5 gallons. Then I was going to take a couple pounds of blueberries and freeze them to add those in, along with some pectic enzyme.
Do you guys think the gravity would still be too low? If so I was thinking about adding blueberry honey to get it up.
I also would like some residual sweetness. It looks like a lot of people back sweeten. I used the sweet mead yeast when I made mead to leave residual sugar and it tasted great, is there a particular yeast that works at these gravity levels or will back sweetening be the only choice?