Blueberry Wine 4.5L

Makes 4.5L (1 NZ Gal)

 INGREDIENTS

1.5kg blueberries

500g raisins

1kg granulated sugar

½ tsp pectic enzyme

½ tsp yeast nutrient

water to 5L

1 crushed Campden tablet

R56 Red Wine Yeast

INSTRUCTIONS

Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Blend raisons in blender with a little hot water before adding to the berry mix. Add hot water and stir to dissolve sugar.

Cover well and allow to cool to 20 to 24 degrees C, then add yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press.  (You will lose about 500ml in volume leaving you 4.5L)

Siphon into secondary fermentation vessel and fit airlock.

Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. This wine matures and improves with age.