Blueberries can make a first-rate dry, aromatic wine. This wine tastes great and has a deep purple color. You can drink it with red meat dishes, lamb, pork, pasta and sharp and bleu cheeses. Making this wine at home is easy.
Instructions
1. Bring one gallon of water to a boil. Wash 2-? pounds of blueberries and crush them up in a large bowl. Just crush the fruit to break up the skin, not to make it into liquid.
2. Pour the bowl of crushed berries into a 7- to 10-gallon primary fermentation container, which can either be plastic or stainless steel.
3. Add 1 pound of raisins, 2 pounds of granulated sugar, 2 teaspoons of acid blend (a blend of citric, tartaric and malic acids used to acidify homemade wines), ? teaspoon of yeast energizer and a crushed Campden tablet.
4. Measure out 1/2 teaspoon of pectic enzyme and add it to the mixture. Pectic enzyme is a natural product that assists in the break down of fruit and prevents cloudy pectin hazes in wines. Add the boiling water to the mixture and stir well to dissolve the sugar.
5. Allow the mixture to cool to about 70 degrees Fahrenheit. Then sprinkle with wine yeast and cover with a light, clean cloth. Stir the liquid daily for 1 week.
6. Strain out the pulp and siphon the liquid into another fermentation container. Use a glass container so you can see the clarity of the wine.
7. Rack the wine in 3 weeks and at 2 months. When the wine is clear rack again and then bottle.
Tags: fermentation container