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Old 08-25-2012, 12:00 AM   #1
brewbucket
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Nov 2010
Phoenix, Arizona
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Considering blueberry price for a 23L batch (15-30lbs of berries?) and the shortness of the season, what would be the best recipe for blueberry wine?

I would like to make it once and make sure it is the best. Any help is appreciated.

 
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Old 08-26-2012, 12:58 AM   #2
brazedowl
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Jul 2009
Fayetteville, NC
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yea I imagine they're pricey out in AZ. I poke around until I find someone who's got 'em in their back yard and has picked their fill.

That being said, I make a real nice 5gal batch with 9-10lbs of blueberries. It's in the lil recipie tab under my name...

<----- over there.
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Old 08-30-2012, 04:33 PM   #3
brewbucket
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Nov 2010
Phoenix, Arizona
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considering it only needs #10 vs #20 or #30 of other recipes, will definitely try it, thanks a lot!

 
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Old 08-30-2012, 09:07 PM   #4
Jacob_Marley
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Sep 2011
Detroit
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Lots of blueberry recipes out there.

Just make sure to, if at all possible, use nearly straight juice and as little water as possible ... and add some tannin ... and/or you could carefully oak it just a bit.

Blueberry wine ages nicely similarly to grape wine.

 
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Old 08-30-2012, 10:47 PM   #5
novalou
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Jun 2012
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Quote:
Originally Posted by Jacob_Marley
Lots of blueberry recipes out there.

Just make sure to, if at all possible, use nearly straight juice and as little water as possible ... and add some tannin ... and/or you could carefully oak it just a bit.

Blueberry wine ages nicely similarly to grape wine.
I am making a blueberry port wine. I cut the juice with water, it was a bit acidic.

I did one gallon with a pound on raisins, and another gallon with a half cup of light malt. Both were used to add body. So far I enjoy the taste of the raisin batch better.

 
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Old 11-10-2012, 10:24 PM   #6
brewbucket
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Nov 2010
Phoenix, Arizona
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I ended up doing a blueberry/blackberry/raspberry/strawberry mix, will post if it comes any good

 
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Old 11-11-2012, 12:10 PM   #7
brazedowl
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Jul 2009
Fayetteville, NC
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I do a blueberry/blackberry/cherry using canned pie filling. Which sounds totally crazy. But everyone goes crazy for it around the holidays.
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Old 11-11-2012, 12:18 PM   #8
saramc
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Feb 2011
suburb of Louisville, KY
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If you have a Costco in your area they carry frozen bags of Wild Blueberries, I think they are four or six pound bags.
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Old 11-15-2012, 09:10 PM   #9
Effington
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Oct 2009
, PA
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I got 10 lbs of fresh blueberries this summers from a Kiwanis sale and froze them to make wine which I did this past weekend. I only made a 3 gallon batch because I plan to make skeeter pee on top of the lees after I rack to secondary. I added six lbs of sugar for an OG of about 1.090 and used Montrachet yeast.

I had no idea what additions to use so I kind of went off of other recipes I've seen. I added a crushed campden tablet when I mashed up the blueberries (I used a potato masher). Gave that time to sit and added 1 tablespoon acid blend, 1 tablespoon yeast nutrient, 1/2 teaspoon of wine tannin, 1.5 teaspoons pectic enzyme and a teaspoon of yeast energizer. I dissolved the sugar in water and added it to the blueberries hot. Not sure if that was a good idea, as it may have "cooked" the berries a little. Then again, maybe that's not such a bad thing.

I pitched the Montrachet after 24 hours - it's been a few days now with no airlock activity, but the room smells like fermentation. It may have gone to town while I was at work.
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Old 11-15-2012, 10:21 PM   #10
Effington
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Oct 2009
, PA
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I just popped the lid on the blueberry for a quick SG reading - the blueberries, at least the ones that weren't mashed up too much, were at the top and looked almost dry. They had formed sort of a "crust" on the top of what was clearly vigorously fermenting must. I mixed everything up and took a quick reading to confirm that sugar was, in fact, being converted to alcohol.

It smelled pretty awesome.
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