Lowbush Blueberry (Full Bodied)

• 2 lb. blueberries
• 1 lb. raisins
• 2 lb. granulated sugar
• 1/2 tsp. pectic enzyme
• 1-1/2 tsp. acid blend
• 1/2 tsp. yeast energizer
• water to 1 gallon
• crushed Campden tablet
• 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 yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age. [Adapted from Stanley F. Anderson and Raymond Hull’s The Art of Making Wine ]