We have been hoarding a stash of blueberries we picked this summer in the bottom of our deep freeze until now. We thought it would be nice to have a batch of blueberry wine ready for Christmas and gift giving this year so there’s no time to wait! Enjoy the pics!
10 lbs blueberries
5 lbs raisins
5 gallons water
about 10lbs sugar, adjust to 1.090 S.G.
2 1/2 tsp pectic enzyme
3 grams potassium metabisulphite
100 grams acid blend to make .60% (but measure and correct your acid! I cannot stress this enough)
1 package champagne yeast