The Kiwanis nearby has a blueberry sale each summer in 10 lb quantities. I created this wine recipe to use them all in a 3 gallon batch.
- 10 lbs fresh blueberries, frozen
- 1 campden tablet, crushed
- 1 tablespoon acid blend
- 1 tablespoon yeast nutrient
- 1/2 teaspoon wine tannin
- 1.5 teaspoons pectic enzyme
- 6 lbs sugar
- 1 teaspoon yeast energizer
- 1 packet Montrachet yeast
- Stabilizer (sparkolloid or similar)
- 1.5 teaspoons potassium sorbate
Blueberries should be frozen. They can be added to a primary ferementer to thaw provided they are clean and free of debris/stems. Crush blueberries, with a fruit press or potato masher. Add campden.
Separately, boil about 4 quarts of water and dissolve sugar in it. Allow to cool slightly and add to blueberries. Add additional water if necessary to get about 3.5 gallons. Add acid blend, nutrient, tannin and pectic enzyme. Cover with a lid or clean dish towel and wait about 24 hours.
Add the yeast energizer and stir vigorously to introduce oxygen. Pitch the re-hydrated yeast and wait a couple of hours before stirring again. Stir daily, punching down the fruit "cap" that forms.
After about 5-8 days, if the SG is 1.030 or less, separate the fruit from the wine by pouring into a sanitized bucket lined with a nylon bag. Suspend the bag above the bucket with a strainer and then rack the wine to a 3 gallon secondary vessel.
If necessary, top off with grape concentrate or sugar water. Wait two to four weeks for fermentation to complete.
FG should be about 0.990. Rack into a clean carboy, degas and add stabilizer and sorbate. Wait two weeks for wine to clear.
Backsweeten to taste if desired: rack to a clean carboy with 2-3 cups of sugar, stir to dissolve.
After two more weeks, no new fermentation should have started and the wine is ready to bottle.