Once in the bottle, realize that aging the wine will dramatically improve its quality over the first couple of 3 months. Be sure the fermentation has completed and give it plenty of time to clear up before bottling. Now, doesn’t that sound simple? I imagine the hardest part is keeping your patience in tact. Just remember, if doing so, to also add potassium sorbate along with the Campden tablets called for in the blueberry wine recipe. But if you want to make a sweet wine, you can sweeten the blueberry wine to taste just before bottling. If you do nothing more than follow the directions, you will end up with a dry blueberry wine. One of the fun thing about making your own wine is that you get to make it as sweet or as dry as you like. Pectic Enzyme (as directed on its package)ġ0 Campden Tablets (5 before to fermentation, 5 before bottling) This could unnecessarily add a bitterness to the wine. You do not want to crush the berries too much, and you definitely do not want to break any seeds. You can do this by hand, or you could use something like a potato masher. To prepare the blueberries all that is required is that the berries be lightly crush. Either way will work equally well in the recipe. All you need are the ingredients listed and to follow the basic wine making directions that’s are on our website. The blueberry wine recipe below is very simple to use. Secondly, it’s springtime and blueberry season is just around the corner, so what better time to get your ducks-in-a-row and everything squared-away, so that when they do come in you’ll have exactly what you need and know what to do. The flavors come through fruity and bright. Blueberries, quite frankly, are well suited to making wine. And, it only requires the most elementary pieces of wine making equipment. If you’ve never made wine before, I would submit to you that making a blueberry wine is a perfect place to start.įor one, blueberry wine is any easy wine to make.
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