Homemade Wine | Blueberry Wine | How to Make Fruit Wine | DIY | Wine Recipes
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8 سال پیش
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How to make Homemade Blueberry
How to make Homemade Blueberry wine. In this video we cover the process of making homemade fruit wine from blueberries. The end result of this video is a delicious homemade wine that will impress your friends.
If you are looking to get into beer or wine making, check out this kit below. It is very similar to what we bought our first kit from 14 years ago!
https://amzn.to/3LBmd4Z
Equipment Needed:
5-10 Gallon Primary Fermenter : https://amzn.to/3LDMPm1
5-6 Gallon Carboy: https://amzn.to/455QIac
Air Lock: https://amzn.to/3ZubT4w
Auto Siphon: https://amzn.to/3ZszDWZ
Fruit Bag: https://amzn.to/46pYCMQ
1-Step sanitizing solution: https://amzn.to/45bbchQ
Corker: https://amzn.to/46nryEZ
Wine bottles: https://amzn.to/3ERVgGz
Corks: https://amzn.to/46tZqAl
Ingredients Needed:
10lbs of Blueberries
2 1/2 pints of Red Grape Concentrate (bottling process)
4 Gallons of Water
8 pounds of sugar
7 1/2 teaspoons of Acid Blend: https://amzn.to/3PSDQQA
4 1/2 teaspoons of Pectic Enzyme: https://amzn.to/3RAcLCH
4 1/2 teaspoons of Yeast Energizer: https://amzn.to/3Pz9NMa
5 Campden tablets crushed: https://amzn.to/45aoyuG
1 package of EC-1118 wine yeast
Method:
Use ripe but mold-free blueberries. Remove stems, leaves, and foreign matter. 1. Wash and drain blueberries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in the straining bag, tie top and place in the primary. 2. stir in all other ingredient EXCEPT YEAST. NOTE: The Red Grape is added later to the finished wine prior to bottling. Cover primary. 3. After 24 hours, add yeast and cover the primary fermentor. 4. Stir the must daily, record S.G., and press pulp. 5. When ferment reaches S.G. 1.030 (about 5-8 days), strain the juice from bag. Syphon wine off sediment into glass secondary carboy and attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000--about 4 weeks) syphon off sediment into clean carboy and reattach airlock. 7. To aid clearing syphon again in 2-4 months and again if necessary before bottling.
At bottling add 2 1/2 teaspoons of stabilizer then stir in 2 1/2 pints of Red Grape Concentrate or substitute with 2 1/2 pounds of sugar.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to http://Amazon.com and affiliated sites.
If you are looking to get into beer or wine making, check out this kit below. It is very similar to what we bought our first kit from 14 years ago!
https://amzn.to/3LBmd4Z
Equipment Needed:
5-10 Gallon Primary Fermenter : https://amzn.to/3LDMPm1
5-6 Gallon Carboy: https://amzn.to/455QIac
Air Lock: https://amzn.to/3ZubT4w
Auto Siphon: https://amzn.to/3ZszDWZ
Fruit Bag: https://amzn.to/46pYCMQ
1-Step sanitizing solution: https://amzn.to/45bbchQ
Corker: https://amzn.to/46nryEZ
Wine bottles: https://amzn.to/3ERVgGz
Corks: https://amzn.to/46tZqAl
Ingredients Needed:
10lbs of Blueberries
2 1/2 pints of Red Grape Concentrate (bottling process)
4 Gallons of Water
8 pounds of sugar
7 1/2 teaspoons of Acid Blend: https://amzn.to/3PSDQQA
4 1/2 teaspoons of Pectic Enzyme: https://amzn.to/3RAcLCH
4 1/2 teaspoons of Yeast Energizer: https://amzn.to/3Pz9NMa
5 Campden tablets crushed: https://amzn.to/45aoyuG
1 package of EC-1118 wine yeast
Method:
Use ripe but mold-free blueberries. Remove stems, leaves, and foreign matter. 1. Wash and drain blueberries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in the straining bag, tie top and place in the primary. 2. stir in all other ingredient EXCEPT YEAST. NOTE: The Red Grape is added later to the finished wine prior to bottling. Cover primary. 3. After 24 hours, add yeast and cover the primary fermentor. 4. Stir the must daily, record S.G., and press pulp. 5. When ferment reaches S.G. 1.030 (about 5-8 days), strain the juice from bag. Syphon wine off sediment into glass secondary carboy and attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000--about 4 weeks) syphon off sediment into clean carboy and reattach airlock. 7. To aid clearing syphon again in 2-4 months and again if necessary before bottling.
At bottling add 2 1/2 teaspoons of stabilizer then stir in 2 1/2 pints of Red Grape Concentrate or substitute with 2 1/2 pounds of sugar.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to http://Amazon.com and affiliated sites.
8 سال پیش
در تاریخ 1395/06/21 منتشر شده
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