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DAW’S Heavy Bodied Blueberry Wine
This is for a 23 liter 5 imperial gallons, 6 US gallons..
17 pounds of frozen blueberries
4 pounds of golden raisins
1 pound of Evans Sour Cherries (frozen)
1 pound of dried Apricots
10 pounds of sugar beet sugar
2.5 teaspoons of pectic enzyme
7.5 teaspoons of tartaric acid
2.5 teaspoons of yeast nutrient (energizer)
19 liters of good water
5 crushed Campden Tablets
Red Star Montrachet Yeast (or your preference)
At bottling time I added a sugar syrup concentrate (2 cups of sugar to one cup of water) - boiled till clear approximately 2 minutes then cooled to room temperature before stirring into the young wine. Also add sorbate to directions on the package and 3 ml each of liquid blueberry extract flavoring and 3 ml of clear vanilla.
Starting SG@ 1.105, Acid at .6.
Remove frozen fruit from the freezer and put in primary fermenter to thaw overnight (12 hours). Then remove fruit from the zip lock bags and put the fruit and raisins into straining bags. Bring 12 liters of good water to near boiling approximately 180-200 F; pour the sugar over the fruit in the straining bags in the primary fermenter along with the tartaric acid, energizer and crushed campden tablets. Pour the hot water over the sugar, fruit and additives and stir until all is well dissolved. Let rest and cool for 12 hours and then add the pectic enzyme, add the rest of the water, stir and let rest until temperature is at or near 70 degrees F then pitch the yeast. Stir twice daily for approximately 7 days or until the SG reaches 1.030; then rack wine into a glass carboy and complete alcohol fermentation approximately 7-10 days (SG below the zero). Rack young wine back into the primary fermenter, degas, add sulphite, fining additives – if you use them and let clear for 10-14 days. Rack again to clean carboy add sulphite and bulk age 4-6 months. Then bottle---This makes a great full bodied blueberry wine; one of our family favorites
This is for a 23 liter 5 imperial gallons, 6 US gallons..
17 pounds of frozen blueberries
4 pounds of golden raisins
1 pound of Evans Sour Cherries (frozen)
1 pound of dried Apricots
10 pounds of sugar beet sugar
2.5 teaspoons of pectic enzyme
7.5 teaspoons of tartaric acid
2.5 teaspoons of yeast nutrient (energizer)
19 liters of good water
5 crushed Campden Tablets
Red Star Montrachet Yeast (or your preference)
At bottling time I added a sugar syrup concentrate (2 cups of sugar to one cup of water) - boiled till clear approximately 2 minutes then cooled to room temperature before stirring into the young wine. Also add sorbate to directions on the package and 3 ml each of liquid blueberry extract flavoring and 3 ml of clear vanilla.
Starting SG@ 1.105, Acid at .6.
Remove frozen fruit from the freezer and put in primary fermenter to thaw overnight (12 hours). Then remove fruit from the zip lock bags and put the fruit and raisins into straining bags. Bring 12 liters of good water to near boiling approximately 180-200 F; pour the sugar over the fruit in the straining bags in the primary fermenter along with the tartaric acid, energizer and crushed campden tablets. Pour the hot water over the sugar, fruit and additives and stir until all is well dissolved. Let rest and cool for 12 hours and then add the pectic enzyme, add the rest of the water, stir and let rest until temperature is at or near 70 degrees F then pitch the yeast. Stir twice daily for approximately 7 days or until the SG reaches 1.030; then rack wine into a glass carboy and complete alcohol fermentation approximately 7-10 days (SG below the zero). Rack young wine back into the primary fermenter, degas, add sulphite, fining additives – if you use them and let clear for 10-14 days. Rack again to clean carboy add sulphite and bulk age 4-6 months. Then bottle---This makes a great full bodied blueberry wine; one of our family favorites