Recipe:
10 lbs - Frozen Blueberries
4 lbs - Fresh Pineapple
3.5 Gallons - Bottled Spring Water
4.5 tsp - Acid Blend
7 lbs - Table Sugar
Yeast Nutrient - per label instructions
Pectic Enzyme - per label instructions
Yeast - Lalvin 71B
Campden Tabs
Potassium Sorbate
OG - 1.080
FG - .996 (back sweetened to 1.008)
ABV - 10.7%
Process:
Let the blueberries thaw for an hour and then hand crushed them while still in the bag. Then added them to nylon mesh bag, in the fermentation bucket. Removed the skin from the pineapples (3 of them, as I recall), removed the cores, and then chopped them into 1/2" x 2" pieces. Added these to the mesh bag. Added 3.5 crushed campden tabs, 3 tsp acid blend, 2.5 gallons of water. Dissolved the sugar in the remaining gallon of water and added this as well. Let this sit overnight, covered. 24 hrs later, I removed 1 gallon of the must into 2 sanitized containers and put them in the fridge (this will be used to back sweeten). I aerated the must with a drill and degassing wand for a couple of mins then added pectic enzyme, yeast nutrient, and rehydrated yeast. Covered with lid and placed a sanitized rag over the hole.
Twice a day for the next 4 days, I removed the cover and aerated/degassed the must with drill and degassing wand, and resumberged the fruit. On the fourth day I checked the gravity and it was at 1.032. Decided I didn't want/need to degas any more so at this point I racked it into a 3 gallon carboy (no head space) and put an airlock on it. Airlock activity slowed over the next few days. I assumed (probably stupid) that the fermentation was nearing completion so I just let it sit for a month.
After a month, I took a gravity reading and it was at .996. There was about 3/4" of lees so I racked it into another 3 gallon carboy on top of potassium sorbate/potassium metabisulfite. Let it sit for another 2 months. After 2 more months there was only about an 1/8" of lees so I decided it was time to bottle. Into the bottling bucket I added a quart of the pre fermentation must that I reserved prior, another 1.5 tsp of acid blend, and 3.5 crushed campden tabs. Gave it a gentle stir and decided it needed a little bit more sweetness so I added another quart of the reserved must. Liked the taste, so went ahead and bottled. Ended up with (16) 750ml wine bottles.
It's about 5 months old at this point, and I am pretty pleased with the result. The blueberry seems to dominate the flavor but the pineapple is there and it seems fairly balanced/well rounded. That being said, this is my first attempt with a fruit wine and I'm sure that that there is room for improvement and that is why I am posting. Hoping to get some helpful feedback. Although any feedback would be appreciated. Will post some pictures here in a few.
10 lbs - Frozen Blueberries
4 lbs - Fresh Pineapple
3.5 Gallons - Bottled Spring Water
4.5 tsp - Acid Blend
7 lbs - Table Sugar
Yeast Nutrient - per label instructions
Pectic Enzyme - per label instructions
Yeast - Lalvin 71B
Campden Tabs
Potassium Sorbate
OG - 1.080
FG - .996 (back sweetened to 1.008)
ABV - 10.7%
Process:
Let the blueberries thaw for an hour and then hand crushed them while still in the bag. Then added them to nylon mesh bag, in the fermentation bucket. Removed the skin from the pineapples (3 of them, as I recall), removed the cores, and then chopped them into 1/2" x 2" pieces. Added these to the mesh bag. Added 3.5 crushed campden tabs, 3 tsp acid blend, 2.5 gallons of water. Dissolved the sugar in the remaining gallon of water and added this as well. Let this sit overnight, covered. 24 hrs later, I removed 1 gallon of the must into 2 sanitized containers and put them in the fridge (this will be used to back sweeten). I aerated the must with a drill and degassing wand for a couple of mins then added pectic enzyme, yeast nutrient, and rehydrated yeast. Covered with lid and placed a sanitized rag over the hole.
Twice a day for the next 4 days, I removed the cover and aerated/degassed the must with drill and degassing wand, and resumberged the fruit. On the fourth day I checked the gravity and it was at 1.032. Decided I didn't want/need to degas any more so at this point I racked it into a 3 gallon carboy (no head space) and put an airlock on it. Airlock activity slowed over the next few days. I assumed (probably stupid) that the fermentation was nearing completion so I just let it sit for a month.
After a month, I took a gravity reading and it was at .996. There was about 3/4" of lees so I racked it into another 3 gallon carboy on top of potassium sorbate/potassium metabisulfite. Let it sit for another 2 months. After 2 more months there was only about an 1/8" of lees so I decided it was time to bottle. Into the bottling bucket I added a quart of the pre fermentation must that I reserved prior, another 1.5 tsp of acid blend, and 3.5 crushed campden tabs. Gave it a gentle stir and decided it needed a little bit more sweetness so I added another quart of the reserved must. Liked the taste, so went ahead and bottled. Ended up with (16) 750ml wine bottles.
It's about 5 months old at this point, and I am pretty pleased with the result. The blueberry seems to dominate the flavor but the pineapple is there and it seems fairly balanced/well rounded. That being said, this is my first attempt with a fruit wine and I'm sure that that there is room for improvement and that is why I am posting. Hoping to get some helpful feedback. Although any feedback would be appreciated. Will post some pictures here in a few.
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