Gold Medal Blueberry Wine


3 gallons


12 lbs frozen blueberries

2 ¾ gallons water

7 ½ lbs sugar

6 tsp acid blend

¾ tsp tannin

3 tsp yeast nutrient

3 Crushed Campden tablets

1 ½ tsp. Pectic enzyme

2 cans frozen grape juice concentrate (optional)

1 packet Montrachet yeast


Put the water on to boil. Put blueberries in straining bag if you wish to use one and into the Primary fermentor. Squish berries to crush. Pour sugar, grape concentrate over crushed fruit and boiling water over all. When cooled to room temperature, add pectic enzyme and yeast nutrient. Set aside for 12 hours.

Add rehydrated yeast, recover and punch down cap daily. After two weeks of fermentation, remove pulp, squeeze to extract all juices, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness. Rack as needed .Stabilize. Sweeten if desired.