Highbush Blueberry (Full Bodied)

• 2 1/2 lb. blueberries
• 1 cup red grape concentrate
• 1 lb. 6 oz. granulated sugar
• 3/4 tsp. pectic enzyme
• 1-1/2 tsp. acid blend
• 1 tsp. yeast nutrient
• 1/4 tsp. yeast energizer
• water to 1 gallon
• wine yeast

Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with
all ingredients except yeast. Add hot water and stir to dissolve sugar. Cover well and allow to cool to 70-75
degrees F., then add an activated yeast starter. Stir daily for 5-6 days or until specific gravity is below 1.030.
Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack and
sulfite in three weeks and again in two months. When wine is clear, rack and stablize. Sweeten to taste, set aside
30 days, and bottle. Allow a year to mature. Improves with age. [ Author’s own recipe ]