Lowbush Blueberry (Full Bodied, Semi-Sec)

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  • 2 lb. blueberries
  • 1/2 pt. red grape concentrate
  • 1-1/4 lb. granulated sugar
  • 1/2 tsp. pectic enzyme
  • 1-1/2 tsp. acid blend
  • 1/2 tsp. yeast energizer
  • 1/2 tsp. wine stabilizer
  • 7 pt. water
  • crushed Campden tablet
  • 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, stabilizer and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, rack again, add stabilizer and red grape concentrate, and bottle. Allow a year to mature. [Adapted from Raymond Massaccesi’s Winemaker’s Recipe Handbook ]