I'm planning on making my first fruit wine next month. Blueberries'll come into season here and I'll be able to find them at an affordable price! Before driving out to the farms an 1 1/2hr away though, I was hoping to get some good advice here and hopefully not make a n00b mistake.
The recipe i'm going off of is http://homemadewine.wordpress.com/bl...y-wine-recipe/
The yeast I plan on using is Pasteur Champagne from Red Star.
I've got the pectic enzyme, Potassium Metabisulfite & Sorbate, acid blend. and grape tannin too.
I'm planning on "Crushing" the thawed berries with a meat tenderizer mallet.
Anyone have some advice?