The Blueberry Wine Is Now Alive

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.