Blueberry Wine

Blueberry Wine


  • 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.

How to

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.

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