5 gallon recipe

15lbs blueberries
9lbs sugar
2-3 cups grape concentrate (OPTIONAL)
2.5tsp acid blend
2.5 tsp pectic enzyme
3tsp yeast nutrient
..18oz potassium meta
2tsp pot. sorbate
1tsp tannin
yeast (lalvin Ec1118 or 1122)

crush berries
add sugar/water mixture and enough water to make 19L
add pot meta. Cover and let sit for two days
add sugar if necessary to reach sg of 1.090
Add tannin, acid blend, pectic enzyme and yeast nutrient. stir.
maintain constant temp of 21-24C
Add yeast to must
Stir the cap into must twice a day for 14-21 days of fermentation.
remove skins etc from must after ferment. Rack remaning juice into
carboy. rack, rack rack!

should age at least three months.

Julie these look like excellent recipes. I saved them all and will trying
them soon. I'll post when I have started them. Thanks Julie!!

Dan


"Julie" > wrote in message
m...
> 5 gallon recipe
>
> 15lbs blueberries
> 9lbs sugar
> 2-3 cups grape concentrate (OPTIONAL)
> 2.5tsp acid blend
> 2.5 tsp pectic enzyme
> 3tsp yeast nutrient
> .18oz potassium meta
> 2tsp pot. sorbate
> 1tsp tannin
> yeast (lalvin Ec1118 or 1122)
>
> crush berries
> add sugar/water mixture and enough water to make 19L
> add pot meta. Cover and let sit for two days
> add sugar if necessary to reach sg of 1.090
> Add tannin, acid blend, pectic enzyme and yeast nutrient. stir.
> maintain constant temp of 21-24C
> Add yeast to must
> Stir the cap into must twice a day for 14-21 days of fermentation.
> remove skins etc from must after ferment. Rack remaning juice into
> carboy. rack, rack rack!
>
> should age at least three months.

Julie,

I haven't made wine from fruit other than grapes for many, many years.
The last one I made was a very successful blueberry wine that was made
with a batch of only blueberries and another that had been blended with
white grapes. Both turned out very well, the colour of the former was a
deep wine colour that cleared beautifully, the latter was a deep rose.

Good luck,

Glen Duff
-------------

Julie wrote:

> 5 gallon recipe
>
> 15lbs blueberries
> 9lbs sugar
> 2-3 cups grape concentrate (OPTIONAL)
> 2.5tsp acid blend
> 2.5 tsp pectic enzyme
> 3tsp yeast nutrient
> .18oz potassium meta
> 2tsp pot. sorbate
> 1tsp tannin
> yeast (lalvin Ec1118 or 1122)
>
> crush berries
> add sugar/water mixture and enough water to make 19L
> add pot meta. Cover and let sit for two days
> add sugar if necessary to reach sg of 1.090
> Add tannin, acid blend, pectic enzyme and yeast nutrient. stir.
> maintain constant temp of 21-24C
> Add yeast to must
> Stir the cap into must twice a day for 14-21 days of fermentation.
> remove skins etc from must after ferment. Rack remaning juice into
> carboy. rack, rack rack!
>
> should age at least three months.
>

Julie,
Thank you for posting the recipes. I picked 20 lbs this AM.

Jack Keller's recipes generally indicate 2 lbs. of blueberries to produce 1
gallon of wine and the Winemaker Magazine is heavier on the berries. Does
anyone have an opinion on the extra pound of berries per gallon? Will it
produce a more fruity wine?
- M

"Julie" > wrote in message
m...
> 5 gallon recipe
>
> 15lbs blueberries
> 9lbs sugar
> 2-3 cups grape concentrate (OPTIONAL)
> 2.5tsp acid blend
> 2.5 tsp pectic enzyme
> 3tsp yeast nutrient
> .18oz potassium meta
> 2tsp pot. sorbate
> 1tsp tannin
> yeast (lalvin Ec1118 or 1122)
>
> crush berries
> add sugar/water mixture and enough water to make 19L
> add pot meta. Cover and let sit for two days
> add sugar if necessary to reach sg of 1.090
> Add tannin, acid blend, pectic enzyme and yeast nutrient. stir.
> maintain constant temp of 21-24C
> Add yeast to must
> Stir the cap into must twice a day for 14-21 days of fermentation.
> remove skins etc from must after ferment. Rack remaning juice into
> carboy. rack, rack rack!
>
> should age at least three months.

Julie,
Thank you for posting the recipes. I picked 20 lbs this AM.

Jack Keller's recipes generally indicate 2 lbs. of blueberries to produce 1
gallon of wine and the Winemaker Magazine is heavier on the berries. Does
anyone have an opinion on the extra pound of berries per gallon? Will it
produce a more fruity wine?
- M

"Julie" > wrote in message
m...
> 5 gallon recipe
>
> 15lbs blueberries
> 9lbs sugar
> 2-3 cups grape concentrate (OPTIONAL)
> 2.5tsp acid blend
> 2.5 tsp pectic enzyme
> 3tsp yeast nutrient
> .18oz potassium meta
> 2tsp pot. sorbate
> 1tsp tannin
> yeast (lalvin Ec1118 or 1122)
>
> crush berries
> add sugar/water mixture and enough water to make 19L
> add pot meta. Cover and let sit for two days
> add sugar if necessary to reach sg of 1.090
> Add tannin, acid blend, pectic enzyme and yeast nutrient. stir.
> maintain constant temp of 21-24C
> Add yeast to must
> Stir the cap into must twice a day for 14-21 days of fermentation.
> remove skins etc from must after ferment. Rack remaning juice into
> carboy. rack, rack rack!
>
> should age at least three months.

> Julie,
> Thank you for posting the recipes. I picked 20 lbs this AM.
>
> Jack Keller's recipes generally indicate 2 lbs. of blueberries to produce 1
> gallon of wine and the Winemaker Magazine is heavier on the berries. Does
> anyone have an opinion on the extra pound of berries per gallon? Will it
> produce a more fruity wine?
> - M

Yes, I have an opinion. I have made BB wine twice now; the first time
was using a light concentration of about 3 lbs in one gallon. The
second time I used 55 lbs of BB's to make 5 gallons of wine. So that's
about 11 lbs to the gallon. The BB's alone produced roughly 3.5
gallons of juice!

The first wine was tasty, but very light-bodied. My notes after making
it stated that I should try a much higher concentration next time. I
would have gone for 100% but the awkward volume of juice didn't fit
any of my containers, so I added 1.5 gal of water to make an even 5.

The second wine is about one year old now, and it is very flavorful
and has a nice body. In no way would I consider it too much fruit. In
fact, next time I will use 100% juice for sure.

In short, my opinion with blues is "the more fruit, the better."

> Julie,
> Thank you for posting the recipes. I picked 20 lbs this AM.
>
> Jack Keller's recipes generally indicate 2 lbs. of blueberries to produce 1
> gallon of wine and the Winemaker Magazine is heavier on the berries. Does
> anyone have an opinion on the extra pound of berries per gallon? Will it
> produce a more fruity wine?
> - M

Yes, I have an opinion. I have made BB wine twice now; the first time
was using a light concentration of about 3 lbs in one gallon. The
second time I used 55 lbs of BB's to make 5 gallons of wine. So that's
about 11 lbs to the gallon. The BB's alone produced roughly 3.5
gallons of juice!

The first wine was tasty, but very light-bodied. My notes after making
it stated that I should try a much higher concentration next time. I
would have gone for 100% but the awkward volume of juice didn't fit
any of my containers, so I added 1.5 gal of water to make an even 5.

The second wine is about one year old now, and it is very flavorful
and has a nice body. In no way would I consider it too much fruit. In
fact, next time I will use 100% juice for sure.

In short, my opinion with blues is "the more fruit, the better."

You're most welcome. As I mentioned, the fellow at Winemaker Magazine
was so kind. I have made four wines from blueberries in the past, and
all were phenomenal. (the reason I called wmm is due to a posting
mentioning these recipes). the best however were those from fresh
fruit. 18Kg of fresh blueberries with 1-2 litres of water for mixing
- nothing more. I added approx 1.5kg of sugar to bring sg to 1.090
and the bottles sold for 20 dollars each...

Blueberry cherry was much softer, but I used far less fruit as well.
I had 5kg blueberries and 1kg cherries for approx 4 gallons. Was
softer but still tasty.

I have this bug up my butt about using grape concentrate or raisins.
I always feel it's 'cheating' and not a true country wine if I'm using
grapes or grape derivitives (juices, concentrate or raisins). When I
can make a beautiful wine from non-grape fruits alone, I'm happy!
That's why the winemaker mag recipes looked so good, and they stated
that grape concentrate was optional. I'm looking forward to trying to
port style first!

Where on earth did you pick that many blueberries????

wrote in message . com>...
> > Julie,
> > Thank you for posting the recipes. I picked 20 lbs this AM.
> >
> > Jack Keller's recipes generally indicate 2 lbs. of blueberries to produce 1
> > gallon of wine and the Winemaker Magazine is heavier on the berries. Does
> > anyone have an opinion on the extra pound of berries per gallon? Will it
> > produce a more fruity wine?
> > - M
>
> Yes, I have an opinion. I have made BB wine twice now; the first time
> was using a light concentration of about 3 lbs in one gallon. The
> second time I used 55 lbs of BB's to make 5 gallons of wine. So that's
> about 11 lbs to the gallon. The BB's alone produced roughly 3.5
> gallons of juice!
>
> The first wine was tasty, but very light-bodied. My notes after making
> it stated that I should try a much higher concentration next time. I
> would have gone for 100% but the awkward volume of juice didn't fit
> any of my containers, so I added 1.5 gal of water to make an even 5.
>
> The second wine is about one year old now, and it is very flavorful
> and has a nice body. In no way would I consider it too much fruit. In
> fact, next time I will use 100% juice for sure.
>
> In short, my opinion with blues is "the more fruit, the better."