I have 8 pounds of blueberries that I would like to blend with a
standard white wine, either soave or french columbard. I was
wondering how I should go about this? I was thinking of pureeing the
berries first and adding them to the primary with some acid blend and
pectic enzyme. Or, should I add to a secondary to preserve more of
the flavor of the berries? Thanks.

wrote:
> I have 8 pounds of blueberries that I would like to blend with a
> standard white wine, either soave or french columbard. I was
> wondering how I should go about this? I was thinking of pureeing the
> berries first and adding them to the primary with some acid blend and
> pectic enzyme. Or, should I add to a secondary to preserve more of
> the flavor of the berries? Thanks.
>

You have enough berries for a couple of batches of wine. I would make
wine with this and forget about blending it. Also, if you do make
blueberry wine don't use a recipe that calls for raisins. You'll end up
with better wine this way. Blueberry wine takes about a year to develope
its full flavor. If you drink it too soon it will taste bad.

Two suggestions. You could eithre make a melomel (mead with fruit) or use
Welch's white grape concentrate. I would suggest the melomel as blueberries
work nicely with the honey. Figure 2 to 3 lbs of berries per gallon and use
enough honey to bring the alcohol up to 11%.

Ray

> wrote in message
oups.com...
>I have 8 pounds of blueberries that I would like to blend with a
> standard white wine, either soave or french columbard. I was
> wondering how I should go about this? I was thinking of pureeing the
> berries first and adding them to the primary with some acid blend and
> pectic enzyme. Or, should I add to a secondary to preserve more of
> the flavor of the berries? Thanks.
>
>