Lowbush Blueberry (Light Bodied, Dry)
- 2 lb. blueberries
- 1-1/4 lb. granulated sugar
- 1/2 tsp. pectic enzyme
- 1-1/2 tsp. acid blend
- 1/2 tsp. yeast energizer
- 1 tsp yeast nutrient
- 71/4 pt. water
- crushed Campden tablet
- wine yeast
Put water on to boil and stir in sugar until dissolved. Meanshile, wash blueberries, put in nylon straining bag and tie bag closed. In primary fermentation vessel, crush blueberries. Pour boiling water into primary and stir well, cover, and set aside to cool. When room temperature, stir in crushed Campden tablet, acid blend, yeast energizer, and yeast nutrient. Cover and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours, covered. Add activated yeast and cover. Stir daily and press pulp in nylon bag to extract flavor. When specific gravity is 1.020 (about 7 days), strain juice from bag and allow to settle overnight. Siphon liquor off sediments into glass secondary and fit airlock. Rack, top up and refit airlock after 30 days and again every 60 days until wine is clear and all signs of fermentation are at least 30 days past. Stabilize, wait two weeks and rack into bottles. Allow a year to mature. [Author’s own recipe]