Blueberry wine is considered one of the easier wines to create at home. The beverage is tangy and sweet, full of both flavour and antioxidants. The healthy berries fight disease, nutritionists agree, and are generally affordable in several varieties. The wine is aromatic and dry, and can be made either light or full-bodied.
- Skill level:
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Things you need
- Large pot
- 1 gallon water
- 1.13kg. of blueberries, of any variety
- 2 fermentation containers
- 0.454kg. raisins
- 0.907kg. granulated sugar
- 1/2 tsp of pectic enzyme
- 1.5 tsp of acid blend
- 1/2 tsp of yeast energizer
- 1/2 tsp of yeast nutrient (for light-bodied wine)
- 1 Campden tablet
- Cooking thermometer
- Wine yeast
- Clean dish towel
- Strainer and siphon
- Bottles and cork
Boil water in a large pot. Wash the blueberries and crush them. You don't need to pulverise or juice them, just break the skin so the fermentation process can begin.
Put the blueberries in a 7 to 10-gallon fermentation container made from stainless steel or food-quality plastic. Add the raisins, sugar, acid blend, enzyme, crushed Campden tablet and yeast energizer. Add the boiling water to melt the sugar. Stir.
Let the water cool to 21.1 degrees Celsius. Add the yeast and stir. Cover it lightly with a cloth, such as a clean dish towel.
Stir it every day, for one week. "Rack" the wine by straining the pulp and siphoning the blueberry juice into a second fermentation container at the end of the week.
Rack the wine again after three weeks, and then again at two months. After that point, wait until the wine becomes clear, and rack it again. Bottle it. Age the bottles one year before opening them and enjoying the wine.
Boil the water and sugar in a large pot. Crush the blueberries in a second container, and pour the boiling water and sugar over the fruit.
Let the mixture cool to 21.1 degrees C, and add a Campden tablet, yeast energizer, yeast nutrient and acid blend. Cover it with a cloth for 12 hours. Add activated yeast, stir and cover. Stir daily for a week, then rack the mix into a new container, and seal it with an airlock.
Rack the fruit again at 30 days, and then at every 60 days until the wine becomes clear. Rack the clear wine into bottles, and drink after one year.
Tips and warnings
- The wine chemicals and clarifiers, the acid blend, enzyme and Campden tablets, are sold online, and at brewery and winemaking supply stores.
- A glass container makes a good second-stage fermentation chamber because you can easily see the clarity of the wine.
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