3 pints blueberries
2 cups sugar
1/4 cup honey
2 teabags
1 Tsp lemon juice
1 packet yeast
1 gallon water


boil water
add sugar, honey, one pint berries
wait 3 minutes between remaining two pints berries (teabags with second
pint, lemon juice with last pint)
let cool to room temp
activate and add yeast
primary fermentation: 7 days
secondary fermentation: 2 months


this is my first wine recipe, based loosely on what ive read and what i
have in my kitchen. before i actually make the wine, i would like to
know what to expect, and whether or not any of the measurements are
drastically off. this recipe might end up getting altered based on the
responses, so ill be sure to post the alterations =)

oops, i meant to say 4 cups sugar, 1/2 cup honey

sdragon1984 wrote:
2 teabags

Could you describe what you exactly plan to put in these teabags?

Hi

I make wild blueberry wine every year as wild Blueberry grow in abundance
where I live (near Quebec city)
Your recipe looks very similar to mine although I prefer to use grape for
tannin (never tried the teabags yet). This year, I'll substitute the water,
or part of it, with fresh Niagara grape juice.
I'd say that blueberry wine is a delicacy with chocolate. It also makes a
very nice port style wine when combined with chokecherry wine. Mixed with
apple juice, it makes an outstanding sangria. Good luck.

Marc

"sdragon1984" a écrit dans le message de
ups.com...
oops, i meant to say 4 cups sugar, 1/2 cup honey

its incredibly encouraging to hear your first wine recipe is similar to
one used by somebody with years of experience. ive already made the
must, and right now am letting it sit, to cool to room tempurature.
right now, my biggest problem (one that should have been expected, but
wasnt) is that i have more then a gallon of must (fruit included), and
my containers only hold one gallon each. i have the excess in a
seperate container, but im not sure what to do with it.

should i leave the excess out for good, and just deal with the one
gallon? can i add in the excess? if i can add in the excess, how and
when do i do it, and how would it affect the finished product (IE:
sweeter wine, longer fermentation, etc)?

MarQ wrote:
Hi

I make wild blueberry wine every year as wild Blueberry grow in abundance
where I live (near Quebec city)
Your recipe looks very similar to mine although I prefer to use grape for
tannin (never tried the teabags yet). This year, I'll substitute the water,
or part of it, with fresh Niagara grape juice.
I'd say that blueberry wine is a delicacy with chocolate. It also makes a
very nice port style wine when combined with chokecherry wine. Mixed with
apple juice, it makes an outstanding sangria. Good luck.

Marc

"sdragon1984" a écrit dans le message de
ups.com...
oops, i meant to say 4 cups sugar, 1/2 cup honey

I am sure that what you are making will come out fine but if you want
comments where are some changes you might consider.

1) I would use more blueberries. 4 to 6 lbs per gallon, to get a more full
bodied, full flavored bluebery wine.
2) If you are using honey, you are basically making a melomel (mead made
with fruit). I would use all honey and not bother with the sugar. Just use
enough honey to get the sg you wnat.
3) I would not boil the water. That is needed for beer but not wine or
mead as long as you bet the alcohol over 10%. Boiling will just drive out
the Oxygen which the yeast need to get going.
4) I would use acid rather than lemon but that is a matter of preference.
It is more controlable.
5) As a variation, you might try using one can of Welch's frozen white
Niagara Grape juice and keeping the blueberries at 3 lbs. It blends very
nicely with fruit and adds a nice vinuosity. You will have to adjust your
sweetner as it has a lot of sugar. Us a hydrometer.

Ray

"sdragon1984" wrote in message
ups.com...
3 pints blueberries
2 cups sugar
1/4 cup honey
2 teabags
1 Tsp lemon juice
1 packet yeast
1 gallon water


boil water
add sugar, honey, one pint berries
wait 3 minutes between remaining two pints berries (teabags with second
pint, lemon juice with last pint)
let cool to room temp
activate and add yeast
primary fermentation: 7 days
secondary fermentation: 2 months


this is my first wine recipe, based loosely on what ive read and what i
have in my kitchen. before i actually make the wine, i would like to
know what to expect, and whether or not any of the measurements are
drastically off. this recipe might end up getting altered based on the
responses, so ill be sure to post the alterations =)

I often end up with an excess. I just keep it in a 750 ml bottle (or
smaller if I don't have enough liquid to fill it ) with an air lock on it
and let it ferment. I'll use it later to top up my carboy when I do the
first racking.
Marc

"sdragon1984" a écrit dans le message de
ups.com...

its incredibly encouraging to hear your first wine recipe is similar to
one used by somebody with years of experience. ive already made the
must, and right now am letting it sit, to cool to room tempurature.
right now, my biggest problem (one that should have been expected, but
wasnt) is that i have more then a gallon of must (fruit included), and
my containers only hold one gallon each. i have the excess in a
seperate container, but im not sure what to do with it.

should i leave the excess out for good, and just deal with the one
gallon? can i add in the excess? if i can add in the excess, how and
when do i do it, and how would it affect the finished product (IE:
sweeter wine, longer fermentation, etc)?

MarQ wrote:
Hi

I make wild blueberry wine every year as wild Blueberry grow in abundance
where I live (near Quebec city)
Your recipe looks very similar to mine although I prefer to use grape for
tannin (never tried the teabags yet). This year, I'll substitute the
water,
or part of it, with fresh Niagara grape juice.
I'd say that blueberry wine is a delicacy with chocolate. It also makes a
very nice port style wine when combined with chokecherry wine. Mixed with
apple juice, it makes an outstanding sangria. Good luck.

Marc

"sdragon1984" a écrit dans le message de
ups.com...
oops, i meant to say 4 cups sugar, 1/2 cup honey