My buddy asked me to help move a couple of his dad's old chest freezers the other day and lo' and behold bag after bag of frozen blueberries!
I've been searching around for a recipe for blueberry wine that would be on the light side of medium in flavor, that wouldn't just kick my wife's a$$. I couldn't really find what I was looking for but I think I figured one out..
3.5 cups frozen blueberries
1.25 cups sugar
1 teaspoon yeast nutrient
1 teaspoon pectin enzyme
1 campden tablet
lavlin's d-47 yeast (it's what I have)
Do I need acid blend? I saw some recipes with and some without.
Crush blueberries and put in straining bag. Dissolve the sugar in ~2L of water, cool. Put the blueberries, warm sugar water, yeast nutrient, pectin enzyme, acid blend (if I use it), campden tablet (crushed), and water to 1 gallon into primary fermenter (1 gal. food grade bucket). Let that sit for 24 hours. Add yeast (I want to just toss in the packet, do I need to rehydrate it?) put the lid on and stir it/squeeze juice every day for a week.
I read somewhere that blueberries are hard to get to ferment so I was thinking leave it in the primary 2 or 3 months.
Rack into secondary (1 gal. glass bottle), 3-5 months depending on how well and fast it clears.
Re-rack and add another crushed campden tablet, wait a month and make sure fermentation has stopped, bottle and age another 6+ months.
Does this sound like a decent recipe? Thanks for the input!