Hi everybody, Always thought about making blueberry wine, tried a few..like
one if not too sweet. I am a grape man! But, yesterday I found wild
blueberry juice in a store, BJ's. It is fromWymans and contains no
preservatives!! But it is sweetened with apple and grape concentrates. I am
going to take the plunge! Starting small, 1 gallon batch. Does anyone know
if I should be adding any ingredients to the must, obviously Kmet/yeast
nutrient/yeast/Acid..tartaric or blend? How much? Anybody do this before? If
I ferement totally dry will it taste weird? Do I have to leave some residual
sugar in it and use potassium sorbate? I hate the taste of that Ksorbate
stuff, I can pick it out in commercial wines.

Lou wrote:
> Hi everybody, Always thought about making blueberry wine, tried a few..like
> one if not too sweet. I am a grape man! But, yesterday I found wild
> blueberry juice in a store, BJ's. It is fromWymans and contains no
> preservatives!! But it is sweetened with apple and grape concentrates. I am
> going to take the plunge! Starting small, 1 gallon batch. Does anyone know
> if I should be adding any ingredients to the must, obviously Kmet/yeast
> nutrient/yeast/Acid..tartaric or blend? How much? Anybody do this before? If
> I ferement totally dry will it taste weird? Do I have to leave some residual
> sugar in it and use potassium sorbate? I hate the taste of that Ksorbate
> stuff, I can pick it out in commercial wines.


Blueberries actaully make a wine taht tastes a lot like grape wine. i
do not think you need to make it sweet.

"Lou" > wrote in message
...
> Hi everybody, Always thought about making blueberry wine, tried a
> few..like one if not too sweet. I am a grape man! But, yesterday I found
> wild blueberry juice in a store, BJ's. It is fromWymans and contains no
> preservatives!! But it is sweetened with apple and grape concentrates. I
> am going to take the plunge! Starting small, 1 gallon batch. Does anyone
> know if I should be adding any ingredients to the must, obviously
> Kmet/yeast nutrient/yeast/Acid..tartaric or blend? How much? Anybody do
> this before? If I ferement totally dry will it taste weird? Do I have to
> leave some residual sugar in it and use potassium sorbate? I hate the
> taste of that Ksorbate stuff, I can pick it out in commercial wines.
>
>
Sounds great. I have never seen it but would try it if I did. You did not
list adding sugar to get the SG up. You might check your acidity to see if
it is too high. You might need to water it down a bit. I would make it dry
and then sweeten it to taste if my taste said any was needed. If you do not
like sorbate then you can try some other method of preventing refermentation
but only if you sweeten it back up. Or you can bottle dry and sweeten at
the table.

Ray