Homemade Blueberry Wine

For winemakers, blueberries are a natural choice
for creating a dry, aromatic wine that can be
light or full-bodied depending on the recipe.

Ingredients:
2 ½ lbs blueberries (any variety)
1 lb raisins
2 lbs granulated sugar
½ teaspoon pectic enzyme
1 ½ teaspoon acid blend
½ teaspoon yeast energizer
1 gallon water
1 crushed Campden tablet
Wine yeast

Directions:
In large pot, bring water to a boil. Wash and crush blueberries.
Remember that you don’t need to pulverize the fruit.
Rather, the goal is to break the skin so that the yeast
can start the fermentation process.
Place blueberries in a 7 to 10 gallon
primary fermentation container
(either food grade plastic or stainless steel).
Add raisins, sugar, enzyme, acid blend,
yeast energizer, and Campden tablet.
Add boiling water and stir to dissolve sugar.
Allow liquid to cool until it has reached
approximately 70 degrees F.
Add yeast, stir, and cover lightly with cloth.
Stir daily for one week.
Strain pulp and siphon into secondary fermentation container.
Glass containers work best so that you can
see the clarity of the wine.
Rack the wine in three weeks and at 2 months.
When wine has become clear, rack again
and bottle let bottles age at least one year before opening.