Brewkowski
Well-Known Member
I had a 5 gal batch of Blueberry wine and I wanted to split it up to get some different flavors out of it, and one of the things I wanted to try was a fortified wine. The orginal recipe for the Blueberry wine was 20lbs of blueberries, 2 lbs of raisins, and I think about 3.5 lbs of sugar. The wine is about 7 months old and stabilized.
For 1 Gal, I plan on backsweetening it to like 6-7% residual sugar, and then adding 1 750ml bottle of brandy, and adding about 2oz of american oak chips (heavy toast). After looking at some of the recipes which used more like 5-6 lbs of fruit per gallon, I was thinking that maybe I should add 2 lbs of frozen blueberries to the wine to let it get some additional body and fruit flavor while aging with the oak, possibly some additional tannin?
For 1 Gal, I plan on backsweetening it to like 6-7% residual sugar, and then adding 1 750ml bottle of brandy, and adding about 2oz of american oak chips (heavy toast). After looking at some of the recipes which used more like 5-6 lbs of fruit per gallon, I was thinking that maybe I should add 2 lbs of frozen blueberries to the wine to let it get some additional body and fruit flavor while aging with the oak, possibly some additional tannin?