The blueberry wine is now bubbling away. One of the things I truly love is the sound of actively fermenting wine. The bucket is “ALIVE”. Its kinda cool.
Not sure how this will go but here is the recipie I am using.
- 8 cups frozen blueberries
- 1/2 container of Red Grape Concentrate
- 4 cups granulated sugar
- 1 1/2 tsps tartaric acid
- 1 tsp yeast nutrient
- 1/2 tsp yeast energizer
- 1/2 tsp. pectic enzyme powder
- Campden tablets
- 1/4 tsp tannin
- Lalvin wine yeast
For each gallon:
- Place berries in a cheese cloth sock. Put into fermentation bucket.
- Add pectic enzyme
- Add 1 Campden table
- Add 1/2 gallon of water
- Stir and cover
- Let stand at room temperature for 48 hours stirring every 12 hours.
- Stir sugar into 1/2 gallon of warm water until dissolved.
- Add sugar solution, acid, tannin, yeast nutrient and concentrate to fermentation bucket.
- Prepare yeast per instructions on packet and add to fermentation bucket.
- Cover fermentation bucket and let stand at room temp for 5 days.
- After fermentation is done transfer to gallong jugs with airlock, rack every 3 or 4 weeks for a couple months or as needed. Bottle after a couple months.
- Age six months
This is what I plan to accomplish. I will see if it works and how it comes out.