TheShadowfox
Well-Known Member
I've made several wines on my own over the last few years as practice. Only recently though have I been using fresh all fruit ingredients. While visiting family in PA my aunt wanted to get into winemaking. So we made a wine together as a teaching experiment. The recipe we used is as follows:
1 5 gallon carboy
3 Lbs of frozen blueberries per gallon
Enough water to get close to the top of the carboy while still leaving enough room for any possible heavy yeast reactions.
5 crushed campden tablets
1 packet of champagne yeast
5 lbs sugar
We crushed the blueberries in water over a stove as they defrosted. Using sanitized equipment and hands, the blueberries and the juice were transferred to the carboy one handful at a time. Once complete we filled the carboy to a predetermined level and added the sugar and campden tablets. After a good while we added the yeast and shook the carboy nicely.
Later we will add oak cubes or chips depending on what she would like to do. I've seen pictures of the carboy now and it looks healthy.
Any thoughts or critiques? I have been thinking lately perhaps that we should add some acid for taste but I do not know how blueberries are in wines since I have only used grapes and grape juices.
1 5 gallon carboy
3 Lbs of frozen blueberries per gallon
Enough water to get close to the top of the carboy while still leaving enough room for any possible heavy yeast reactions.
5 crushed campden tablets
1 packet of champagne yeast
5 lbs sugar
We crushed the blueberries in water over a stove as they defrosted. Using sanitized equipment and hands, the blueberries and the juice were transferred to the carboy one handful at a time. Once complete we filled the carboy to a predetermined level and added the sugar and campden tablets. After a good while we added the yeast and shook the carboy nicely.
Later we will add oak cubes or chips depending on what she would like to do. I've seen pictures of the carboy now and it looks healthy.
Any thoughts or critiques? I have been thinking lately perhaps that we should add some acid for taste but I do not know how blueberries are in wines since I have only used grapes and grape juices.