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Old 06-27-2012, 12:55 PM   #1
brazedowl
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Default Blueberry Wine

So I normally make blueberry wine according to this basic recipe for 5 gallons:

10# Blueberries (per jack keller)
4# Raisins
8-10# Sugar

I have obtained 17 pounds of blueberries. How can I make two 8.5lb batches work? Thoughts?


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Old 06-27-2012, 12:58 PM   #2
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You could add 1.5lbs of blackberries per batch to make up for the lost blueberries.


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Old 06-27-2012, 01:16 PM   #3
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Quote:
Originally Posted by Noe View Post
You could add 1.5lbs of blackberries per batch to make up for the lost blueberries.
haha if I was going to do that I'd just get more blueberries.

Ok no ideas that require the purchcase of fruit. The 17#s were free. concentrate, and inexpensive juice could work.
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Old 06-27-2012, 01:37 PM   #4
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Do one 5-gallon batch and then do a 1-gallon port of blueberry.

You could use a frozen concentrate but you could also get frozen berries from the store for a couple dollars more than the concentrate.
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Old 06-27-2012, 01:42 PM   #5
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Where do you get blueberry concentrate?
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Old 06-27-2012, 01:50 PM   #6
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I've never seen it in grocery stores. I have seen it in my LHBS but it is not sold in a small amount and it isn't cheap either.
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Old 06-27-2012, 01:52 PM   #7
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Blast. I had thought rhubarb might work, but that's pricey too.
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Old 06-27-2012, 02:08 PM   #8
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I can't comment on Rhubarb because I haven't made anything with it before. If you are going for cheap I'd say concentrate. I would try a port, but that could just be because I've been wanting to make one and haven't got around to it yet. You could maybe try to dial down the recipe to make (1) 5gallon and (1) 4 gallon. Other than that I'm out of suggestions.
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Old 06-27-2012, 02:09 PM   #9
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How do you make a port?
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Old 06-27-2012, 02:50 PM   #10
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BLUEBERRY PORT WINE
6 lb. blueberries
1/2 pt. red grape concentrate
1/2 c. light dry malt
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
4 pt. water
crushed Campden tablet
wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except stabilizer, yeast and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, add red grape concentrate, wine stabilizer and crushed Campden tablet, rack again and bottle. Allow a year to mature. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


This is off of Jack Kellers site.


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