Blueberry Wine #1

They say blueberry wine can be very similar to a Cabernet Sauvignon.  We had a freezer full of blueberries my father in law had given us in 2015.  They were in the deep freeze, so they didn’t have any sign of freezer burn, but a gallon of wine seemed like a great way to use a few pounds!  We started this wine on May 14, 2017.

Blueberry Wine #1

4 lbs blueberries
1/2 cup strong black tea
1 tsp pectinase
3.5 quarts water
2.5 lbs cane sugar
1 Tbsp lemon juice
2 tsp yeast nutrient
pinch Potassium Metabisulfite (k-meta)

We mixed all the ingredients into a 2 gallon fermenting bucket, and mashed the blueberries with a potato masher.  The original gravity was 1.098 (I know, them’s beermaking words), making the expected abv 13%.

Day 2: Added Premier Rouge dry yeast (sprinkled on top).

Day 17: Racked into carboy.

Unfortunately this was one of our first wines, and my notes (and photos) were not as good!  After about 5 days of primary fermentation, we strained the must through a sanitized strainer into a sanitized bowl, then funneled the juice into a 1 gallon glass carboy and put in an airlock.  The wine was racked after about a month.  Tastings during this time were dry, slightly acidic.

Day 108: Added 1/8 cup medium toast French oak chips and 1/4 tsp cacao nibs, soaked in cleaning solution for 30 seconds.

Day 120ish: The French oak chips gave the wine a vanilla flavor and balance.  I don’t think you would know this wine was blueberry…it really does taste like a dry red wine.  It will be interesting to see how it ages!

Day 127: Bottled, 4 750 ml bottles and 2 375 ml bottles.