20 lbs. blueberries (fresh or frozen)
1 Litre of Red Grape Concentrate
10 lbs. granulated sugar.
3 teaspoons yeast energizer
3 teaspoons pectic enzyme powder.
5 Campden tablets
1 teaspoon tannin
Lalvin 71B-1122 yeast or
Wyeast 3766 Cider Yeast
TIP: Freeze fresh berries and thaw before using. This will give you
better juice extraction. Add 1 Litre of Red Grape Concentrate for
more body and more flavour.
Starting gravity should be S.G. 1.085 - 1.095
Crush the berries. Put the berries into a straining bag in your
primary fermenter. Add all of the other ingredients except for the
yeast. After 24 hours add yeast. Stir gently once or twice a day for
6 - 8 days. When the S.G. reaches 1.030 or less, press the pulp to
get most of the juice then discard the pulp. Transfer to a 23Litre
carboy topping up with cooled pre-boiled water if necessary. Attach
fermentation lock making sure to half fill with water. Rack in 3
weeks and add 5 Campden tablets and 3 teaspoons of potassium
sorbate. Fine with Sparkolloid™ and
bottle after 4 - 6 months.
Age 1 year for best wine but can be drank earlier.
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