Homemade Blueberry Wine
Homemade blueberry wine is easy to make and pairs well with sweet, creamy foods.
Servings: 20 glasses (1 gallon, about 4 bottles)
Equipment
Ingredients
- 3 lbs blueberries
- 2 1/4 lbs sugar about 4 1/2 cups
- 1/4 tsp yeast nutrient
- 1 tsp acid blend
- 1/2 tsp Pectic Enzyme
- 1/4 tsp tannin powder
- 1 packet Cote des Blancs Wine Yeast or other wine yeast
- water to fill
- 2 tbsp oak chips optional
- 1 Campden tablet optional
Instructions
- Sanitize all equipment.
- Add the berries and sugar to a primary fermentation container. Bring one quart of water to a boil and pour it over the fruit/sugar. Stir to dissolve.
- Let cool to about 70 degrees F.
- Once cooled, add the remaining ingredients (except oak chips & Camden tablet, if using) and add enough water to fill the one-gallon fermentation vessel.
- Stir daily for 5 to 7 days. Once the fermentation calms down a bit, rack into a sanitized glass brewing carboy, add oak chips if using and seal with a rubber bung and water lock.
- Ferment in secondary for 4 to 6 weeks.
- At this point, either rack the wine again to ferment for another 6 to 8 months....or add 1 crushed Campden tablet and rack into a clean fermenter for a few weeks until the wine clears.
- Bottle the wine and allow it to age for 6 months before drinking.
Notes
Oak Chips - Oak chips are optional, but they add a wonderful flavor to this blueberry wine. After secondary fermentation, either stabilize the wine before allowing it to clear and then bottle...or allow it to ferment for another 6 to 8 months for a wine without stabilizers.
Yeast - I've had a few people note that they think the initial fermentation is a bit slower than they'd like, that might be a result of very acidic fruit. Blueberries can vary in acidity, and I haven't had that problem. One helpful suggestion I've received is to try Lavin DV10 yeast, which tolerates acidic environments better than other types of yeast. You can also cut down the acid blend to 1/2 tsp. Again, I haven't had this problem, but if you think your blueberries are more acidic than average, try cutting down the acid blend or using a more acid-tolerant yeast strain.
Nutrition
Calories: 235kcal | Carbohydrates: 61g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 54mg | Fiber: 2g | Sugar: 58g | Vitamin A: 37IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.2mg