Blue Fantasy – Blueberry Wine
10 lbs. cleaned blueberries
10 lbs. sugar
1 pkt. of wine yeast Lavin 1116
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 minutes....it 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.