Homemade Blueberry Wine has a beautiful ruby-red tone, pleasant smell, and a balanced taste with some grape notes. We’ll go through the right recipe of homemade wine. It’s a snap, the main thing is to follow the technology.
For Blueberry wine you’ll need ripe juicy berries, you shouldn’t use overripe and tainted ones, because they will make a cloudy beverage. First, thoroughly sort out blueberries, removing spoilt, tainted, and molded berries. Even one such berry can spoil the whole batch.
- Blueberries – 11 lb / 5 kg
- Water – 1.3 gal / 5 liters
- Sugar – 4.4 lb / 2 kg
- Unwashed raisins – 3.5 oz / 100 gr
- Citric acid – 0.7 oz / 20 gr
We need raisins as a precaution and as a source of wild yeast, in case if blueberries have little of them (for example, they were washed away by rain). Citric acid stabilizes the acidity of the must to maintain normal fermentation.
Blueberry Wine Recipe
- Crush unwashed berries by hands or with a spoon roller pin. Put the obtained mass into a wide container.
- Add cold unboiled water, raisins, citric acid and 1.1 lb / 0.5 kg of sugar. Mix it, cover the bottleneck with gauze to protect the must from insects. Leave the container in a dark room with a temperature of 65-77F° / 18-25°C. Stir it with a wooden spoon or a clean hand once a day.
- After 2-3 days you’ll see the signs of fermentation: a hissing sound, foaming, and a light sour smell, some pulp will come to the top. Pour the juice through 3-4 layers of gauze into a fermentation container (at least ¼ of its volume should be left free), squeeze the pulp till its dry. Throw out the overflow.
- Add 1.1 lb / 0.5 kg of sugar to the fermented juice, mix it. Install a water lock or a medical glove (make a hole with a needle in one of the fingers first) on a bottleneck. Check for tightness. Leave the must in a dark place with a temperature of 65-77F° / 18-25°C.
- After 4 days take off the water lock (or the glove). Pour 0.05-0.07 gal / 200-300 ml of the must and dissolve 1.1 lb / 0.5 kg of sugar in it. Pour the obtained syrup back, install the water lock. After 3 days repeat this procedure by adding the remaining 1.1 lb / 0.5 kg of sugar.
- The fermentation lasts around 30-60 days, when the water lock stops giving up gas (the glove deflates), there’s a layer of sediment at the bottom, the must becomes brighter, this implies fermentation is over. Pour the new blueberry wine into another clean container through a tube to get rid of the sediment at the bottom.
- Taste the wine and add sugar according to your preferred tastes.8. Hermetically seal the container or install the air lock again, if you are not sure that the fermentation has stopped – this is recommended for beginners.
- Leave the wine in a dark cool place with a temperature of 47-61F° / 8-16°C (a basement or a fridge) for 3-9 months of aging.
- Once every 20-30 days separate the wine from the sediment by pouring it through a tube into another container. It’s important not to touch the sediment during this step.
- After aging bottle homemade blueberry wine for storing, hermetically seal bottles corks.
You will end up with 1.3-1.6 gal / 5-6 liters of matured wine. If you maintain the recommended temperature its shelf-life is about 3-4 years.
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