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Homemade Blueberry Wine Recipe

Sweet, yet tangy, the delicious blueberry packs a tantalizing punch. Full of antioxidants, these healthiest of berries also protect against diseases and promote healthy aging. Native to the United States and Canada, blueberries are categorized in four distinct groups – dwarf, lowbush, highbush, and bog. Most commercial blueberries are of the lowbush variety and are generally deep blue in color and slightly sweet with a bit of astringency to the taste.

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

Full-Bodied Homemade Blueberry Wine Recipe

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

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 Fahrenheit. 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.

Light-Bodied Homemade Blueberry Wine Recipe

2 ½ lbs blueberries
2 lbs granulated sugar
½ teaspoon pectic enzyme
1 ½ teaspoons acid blend
½ teaspoon yeast energizer
1 teaspoon yeast nutrient
1 gallon water
1 crushed Campden tablet
1 ounce wine yeast

Place water and sugar in large pot and bring to a rolling boil. Wash blueberries and place into primary fermentation container. Crush blueberries and pour the boiling water into container. Stir well and cool. When mixture has cooled to 70 degrees Fahrenheit, add Campden tablet, yeast energizer, yeast nutrient, and acid blend. Cover with cloth and let rest for 12 hours. Stir in pectic enzyme, cover, and let rest an additional 12 hours. Add activated yeast, stir, and cover. Stir daily for approximately 7 days. Siphon into secondary fermentation container and seal with an airlock. Rack at 30 days and then every 60 days until wine becomes clear. Stabilize and rack into bottles. Wine should be ready to drink in about one year.

Note: Pectic enzyme, acid blend, yeast energizer, yeast nutrient, and Campden tablets are all available from winemaking retailers.

If you are serious about making homemade wine, check out this book. It has tons of homemade wine recipes and advice. It is also a great value and even includes some free bonuses.