Highbush Blueberry (Medium Bodied)
- 2 lb. blueberries
- 1 cup red grape concentrate
- 1 3/4 lb. granulated sugar
- 3/4 tsp. pectic enzyme
- 1-1/2 tsp. acid blend
- 1/4 tsp. yeast energizer
- 1 crushed Campden tablet
- water to one gallon
- wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of
nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast, Campden and red grape
concentrate. Stir well to dissolve sugar, cover well, and set aside for 12 hours. Add crushed and dissolved Campden
tablet and set aside another 12 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to
extract flavor. When specific gravity is below 1.030 (about 5 days), strain juice from bag, stir, and transfer liquid
into glass secondary fermentation vessel. Attach airlock and place in warm place. Rack in three weeks and again in
two months. When wine is clear rack again, stabilize and add red grape concentrate. Wait 30 days and bottle. Allow
a year to mature. [ Author’s own recipe ]