Blue Fantasy – Blueberry Wine


5 gallons


10 lbs. cleaned blueberries

10 lbs. sugar

1 pkt. of wine yeast Lavin 1116

2 1/2 tsp. yeast energizer

2 1/2 tsp. pectic enzyme

cool water to equal 5 gallons

3 campden tablets

5 tsp. yeast nutrient

7 1/2 tsp. acid blend

1.) Ripe berries placed in 6 gallon sterilized plastic bucket and crushed with a masher to a pulp.


2.) Water and crushed campden tablets added and allowed to stand overnight to sterilize the starting must.


3.) Next day add the sugar and additives; stir well, SG started a little high at 1.130!


4.) Started a yeast culture and added after 15 took off very fast when added to the must. Only pour it on top,,,do not stir as it needs oxygen to breath. Cover with a clean towel. Fermentation temperature was at 70 F. in basement.


5.) After 5 days the berries were placed in a clean sterilized straining bag and the remaining juice was squeezed out. Very little will remain of the berries.


6.) After 7 days SG was at 1.010 and was racked off of the sediment into a clean sterilized carboy to finish. Air lock attached and fermented dry at .990. which took @ 20 days.


7.) Racked off of the sediment and lees 3 times over the course of 2 months until completely clear.


8.) Bulk aged for another 2 months till no visible sediment is evident. Power filtered into another carboy and sweetened slightly to 1.005 using wine conditioner and 1/4 tsp. potassium metabisulfite. If using sugar solution also add 1 1/2 tsp. potassium sorbate to prevent renewed fermentation.


9.) Let stand another week before bottling. This wine is best after 6 months to a year.