- 2 lb 12 oz Blueberries
- 4oz Elderberries
- 8oz Raisins
- 1/2 teaspoon Citric Acid
- 1 teaspoon Pectolayse
- 1/4 teaspoon Wine Tannin
- 6 pints of Water
- Red Wine Yeast
- Yeast Nutrient
- 2lb 8oz Sugar.
I have used some spare Elderberries from the freezer in this wine as didn’t quite have enough for 3 lb of Blueberries. For a fuller bodied wine add another 1 lb of Blueberries & 8oz of Sugar.
Freeze the Blueberries & Leave for a couple of days.
Defrost them and put in a sterilised bucket along with the raisins (and Elderberries* if you are using them).
Boil up 6 pints of water and pour over the fruit. Leave to cool.
Add the Pectolayse, Acid & Tannin and leave 24 hours.
Add Yeast & Nutrient & ferment for 7 days.
Strain and add Sugar.
Pour into a sterilised demijohn, top up with water & ferment out.
Check periodically for sediment and rack off if needed.
When clear, store for 6 months then bottle.
Store for a further 6 months.
*you can replace up to 8oz of the Blueberries with 8oz of Elderberries.
27th March 2015 – Froze Blueberries
29th March 2015- Defrosted Blueberries
30th March 2015 – Boiling Water over fruit
31st March 2015 – Added ingredients
1st April 2015 – Added yeast
8th April 2015 – Strained & Sugar added.