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Blueberry Wine Recipe

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					                    Mat’s Blueberry Wine
Recipe file created Monday, July 09, 2007
Ingredients
    •   4 lbs Blueberries
    •   1 cup Welch's 100% White Grape Juice
    •   Water (enough to make the batch 1
        gallon before sugar)
    •   Finely granulated sugar (enough to
        make the SG 1.09)
    •   acid blend (determine amount)
    •   ¾ tsp. pectic enzyme
    •   ¼ tsp. powdered tannin
    •   1 crushed Campden tablet
    •   1 tsp. yeast nutrient
    •   1 sachet wine yeast


•   Place ripe blueberries into a freezer bag and freeze over night

•   After completely frozen, place frozen blueberries in bottom of primary to thaw.
    Pour boiling water over mulberries to speed up thawing process and to have
    more vigorous juice seepage. As the blueberries thaw their juices will begin to
    break free of the cell walls and collect within the water medium. The water, juice
    and blueberries skins should now be at a cool to luk warm temperature. Let sit
    for one day.

•   After the blueberries are completely thawed it is time to crush them down.
    Firstly wash your hands with soap and water. Next, use either K-Meta or
    another sterilizing solution to sterilize your hands (including your finger nails)
    Rinse your hands and then with your hands begin to crush the berries down.
    This will release the remaining juice from them. If this step is too difficult you
    may use a blender – not a juicer – but ensure everything that will touch the fruit
    and must is sterilized very well.

•   Next separate the remaining pulp or blueberry skins from the juice. To do this,
    use another sterilized bucket to separate the blueberries and juice. Place
    remaining blueberry skins into a cheese cloth bag and gently strain the juice
    from the bag into the juicing bucket (it helps if you use a big funnel the same size
    as the circumference of the bucket).

•   With the blueberry skins now removed, add the juice back into the primary
    fermentor. Add all of the remaining ingredients except the yeast, pectic enzyme,
    acid blend and sugar. Add enough water to make almost 1 gallon. Once you
    have mixed in all of the other ingredients and your must is at almost 1 gallon,
    add in enough granulated sugar to make the SG 1.09. (your must should now be
    1 gallon or a bit over)

•   Check Acid Levels to ensure proper TA is achieved. (adjust if necessary with
    acid blend – see acidity test instructions) Place the pulp bag back into the
    primary and let sit for 12 hours.

•   Add pectic enzyme and stir. Wait another 12 hours.

•   Stir must again to ensure all sugar is dissolved (SG should be 1.1 - 1.090). If not
    add more sugar. Add activated yeast.

•   Punch down cap twice daily for 5-7 days.

•   Once vigorous fermentation has ceased remove pulp bag(s) and allow to drip-
    drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in
    primary and transfer to secondary, topping up with either water or more must if
    required.

•   Rack into a clean sterilized carboy after 21 days

•   When fermentation in secondary stops (3-8 weeks), rack, top up and refit
    airlock. Add k-meta or Campden tablets as to avoid spoilage (1 campden tablet
    per gallon, or ¼ teaspoon of k-meta for 5 gallons)

•   Rack again in 8 weeks

•   Stabilize and sweeten to taste if desired. To stabilize you'll need 1/2 teaspoon of
    the potassium Sorbate per gallon of wine plus a crushed Campden tablet per
    gallon of wine (or ¼ teaspoon of k-meta for 5 gallons).

•   Check Acid Levels to ensure proper TA is achieved. (adjust if necessary with
    acid blend – see acidity test instructions)

•   Add in Clearing Agents

•   If no renewed fermentation in 30 days, filter into a clean stabilized carboy
    (filtration required if still misty)

•   After 1 month of bulk aging bottle the wine (using clean sterilized bottles) –
    before bottling wine Add k-meta or Campden tablets as to avoid spoilage (1
    campden tablet per gallon, or ¼ teaspoon of k-meta for 5 gallons)

•   Age 3 months.

				
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