Whether you like them for their health benefits or for their delicious taste, these little blue bundles make a delicious wine that everyone can enjoy!

Ingredients:

6 lbs Blueberries

½ cup Lt Dry Malt

4 pts Water

1 ¾ lb Sugar

½ tsp Acid Blend

½ tsp Pectic Enzyme

½ tsp Energizer

1 Campden, crush

1 pkg Sherry or Port yeast

Tip: All this can be bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Use ripe but mold-free berries. Remove stems, leaves, and foreign matter. Wash and drain berries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
2. Stir in all other ingredients EXCEPT yeast.

NOTE: In this recipe the red grape concentrate is added later to finished wine prior to bottling. Cover primary.

1. After 24 hrs., add yeast. Cover primary.
2. Stir daily, check S.G. and press pulp lightly to aid extraction.
3. When ferment reaches S.G. 1.030 (about 5-8 days) strain juice from bag. Syphon  wine off sediment into glass secondary. Attach airlock.
4. When ferment is complete (S.G. has dropped to 1.000—about 4 weeks) syphon off sediment into clean secondary. Reattach airlock.
5. To aid clearing syphon again in 2 months and again if necessary before bottling.

 In this recipe at bottling add ½ tsp. stabilizer, then, stir in the red grape concentrate.

Extra Blueberry Info:

            Blueberries do best in moist, acid, easy draining conditions. Besides the fruit they yield the plants make a handsome addition to the yard. ¼”-3/8” round, blue-black berries are in normally loose clusters. Blueberries to plant: “Earliblue”, “Coville”, “Bluecrop” and “Berkley”.

Tags: blueberry port

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