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Ingredients
- (Full Bodied)
- 2 lb blueberries
- 1 lb raisins
- 2 lb granulated sugar
- 1/2 tsp pectic enzyme
- 1 1/2 tsp acid blend
- 1/2 tsp yeast energizer water to 1 gallon crushed Campden tablet wine yeast
Directions
- Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Add in warm water and stir to dissolve sugar. Cover well and allow to cold to 70-75 degrees F., then add in yeast. Stir daily for 5-6 days or possibly till specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age.
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