The only suggestion I would have is to check the sweetness of the huckleberries to be sure that they are sweet. It causes pectin in the fruits to drop to the bottom so that the wine is clear instead of cloudy.

You can skip it altogether and not worry about it, leaving the wine cloudy if it ends up that way it may not. You can also just keep racking the wine to a new container every few weeks until it clears, which is what they used to do before the enzyme was readily available.

I love your recipe but I want to know do I need a specific kind of oak chip or can I use the ones offered in the grocery store or Walmart or can I use oak from the trees I have on my place.

We have a verity of different types of oak trees down here in Mississippi. Also can I make wine from crabapples my crabapple tree is loaded this year.

This is my first time trying to make wine so any help will be appreciated. The oak chips are completely optional. You can use any kind you like. If you have access to oak trees on your property then I would just use those.

Yes, you can definitely make wine or hard cider from crab apples. Not clear on how to test the a! cool content of my wine. Thanks, Jeany.

I would suggest contacting the manufacturer of your particular hydrometer. They should be able to help. Once you get ready to rack the wine into your secondary vessel you will want to have some kind of waterlock device to keep any potential contaminants out of the wine while allowing any gasses to release from the jar or bottle.

I made this wine once and everyone loveddddd it. I am going to make it again and this time use some Oak chips. Do you recommend leaving the Oak chips for a certain length of time so as not to overpower? Or would I just leave them in for 6 months if I leave in carboy that long?

You want to put the oak chips in for the secondary ferment and then you leave the oak chips behind after racking. Why am I Experiencing so much diarrhea after tasting my delicious home Made blueberry wine. Is there a way to save it? I add a blue berry flavor enhancer that took the bitter out of it.

I did not boil it but I will if necessary. I am not familiar with using a flavor enhancer so I am not sure how that may have affected the recipe. Can you tell us exactly how you made the recipe? I just wanted to say thank you for this recipe.

We made this wine 2 years ago and it was just as good as if not better than the blueberry wine we like from our local winery.

It literally means to ferment in a carboy for 6 more months and THEN bottle it? Just wondering cause the only other wine I made was dandelion and it was to secondary ferment till bubbles stop and then bottle it straight from the secondary.

The yield on this recipe is 1 gallon or about 4 bottles. You can usually find the yield of any recipe in the picture right above the recipe.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Practical Self Reliance is a personal blog and a woman-owned small business.

I am a participant in the Amazon Services LLC Associates Program , an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. For more details, visit my disclosures page. Homemade blueberry wine is easy to make and pairs well with sweet, creamy foods.

Instructions Sanitize all equipment. Add the berries and sugar to a primary fermentation container. Stir to dissolve. Let cool to about 70 degrees F. Stir daily for 5 to 7 days. Once the fermentation calms down a bit, rack into a sanitized glass brewing carboy, add oak chips if using and seal with a rubber bung and water lock.

Ferment in secondary for 4 to 6 weeks. At this point, either rack the wine again to ferment for another 6 to 8 months or add 1 crushed Campden tablet and rack into a clean fermenter for a few weeks until the wine clears. Bottle the wine and allow it to age for 6 months before drinking.

Notes Oak Chips - Oak chips are optional, but they add a wonderful flavor to this blueberry wine. Previous Post: « Homemade Peach Wine. Next Post: Foraging Burdock for Food and Medicine ».

Recent Posts. Comments Can I make this with just the blueberries , sugar and yeast? I do not have the other ingredients. how can you know if your blueberry wine has contamination.

Thanks, Grace! I hope it turns out wonderfully for you. Just wondering about the white wine yeast, have you tried RC? Nope, but if you do, let me know how it goes! I am unable to find the Grape tannin, can I use the regular tannin, or do I need to use grape?

Is grape tannin the same a wine tannin? Having difficulty finding grape tannin. Thanks, Chef Maddie. Thanks for catching that. How can I make a 20 lt. Carboy of blueberry wine? do a × all ingredients? Yes, You can make any size batch that you want.

Nope, you can add it in after a few days if you forgot it initially. Give it a try and let us know how it turns out. so just wondering if my batch gonna out ok or what should i do? Tannin will add an astringent or bitter character if too much is added.

The initial hydrometer reading was 1. Is there anything wrong? Sounds completely normal. Fermentation will still be happening and byproducts of fermentation will be removed by the yeast so it is important to give the wine more time.

I am thinking of making Acai Berry wine. I have a massive bush of them every year that go to waste. Because of their scarcity no-one seems to have tried making it. It sounds great to me. I have no experience with making wine with Acai berries so it sounds like you will be the pioneer.

You can always adjust the acid and tannin content after fermentation if needed rather than adding these at the start of fermentation. You may find the wine if quite acidic depending on the acid content of the berries. Great article. Was wondering, what do you think about using blueberry juice concentrate?

I found a source that offers pure juice concentrate with no additives. It looks to be deep purple in color, so I would think the skins already imparted the color into the concentrate. It sounds like a great idea. Just make sure there are no preservatives in the juice as these may affect the yeast and feremntation.

I would be interested to see how it goes. They use bottle cap s on wine bottles here in Italy. Not common but it is done. We live in the far the Northeast province of Frulia Venezia Guilia.

Prosecco country…. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Neil, and I'm from Cornwall, UK. Welcome to Home Brew Answers. I hope you find what you are looking for here! Read More Here. Table of Contents. Thanks for the article and recipe! Glad you enjoyed the recipe and hope the wine turns out well! Thanks Reply.

Secure the straining bag inside the bucket and then tightly close the lid. Thoughts Neil?? Thanks for your help! Many thanks for the reply. Hope this helps! Yes it was intended to indicate 7 days after adding the yeast. No need to worry.

Raw organic honey is a great choice I would go for it. If using frozen blueberries do you allow them to defrost first Reply. Yes allow them to come to room temperature Reply. It is not ideal but I would still continue. When you can switch over to a smaller fermenter. Hi in following your recipe do i need to multiply the number of Campden Tablets for 3 gal?

The purpose of this racking transferring the wine into a different container is called racking and all other racking is to separate the sediment from the wine, since the sediment can cause some off flavors, and of course causes cloudiness.

Let the wine ferment for about another 10 - 15 days. The fermentation should slow during this time to a near stop. When you have about ¾ of an inch of sediment, it is time to rack again.

Rack a third time. Your wine should be stopped fermenting or very near stopped. If your temperature was lower than 65 º , it may take longerbut no worries You should also see some clearing in your wine. You may take a hydrometer reading while racking to see how far the sugar level has dropped at this time.

If the reading is 1. Try to rack your wine with a minimum of splashing from this point on. Remember that oxygen is your enemy from now until you drink your wine. The Potassium Bisulfite is added at this time as an anti-oxidant, to minimize browning, promote clarity and as a preservative.

The Potassium Sorbate is added to prevent any additional fermentation in the bottle that would cause carbonation or to push the cork out of the bottle. Your wine should taste pretty close to the final product by now.

It is very common for the wine to have an ending specific gravity of. This is often too dry tasting for most people, since they would like a sweeter wine. The solution is to add sweetness back in at this time. The potassium sorbate you added in the previous step allows you to add more cane sugar avoid corn sugar for sweetening , and not have it be fermented by the yeast.

You can add boiled and cooled sugar water at this time. I cannot tell you how sweet you like your wine, so I also cannot tell you how much sugar to add. I would start by adding about ½ pound of sugar boiled in about 2 cups of water.

You can add more later if you would like. The idea here is to add a little at a time, taste the wine, and then add more if you feel it is not enough. Experience has taught me that it is best to have a friend help you tasting for sweetness. Patience is valuable here.

You can determine your alcohol content now if you subtract your ending gravity from your original gravity and multiply the difference by. Multiply 90 X.

Let your wine set in a quiet place to clarify. This may take a few weeks, to a few months. Time is your friend here. Just keep the wine out of direct sunlight, and keep oxygen contact to a minimum. This is up to you, as it is a compromise. Too much water added will dilute the wine flavors; too much oxygen contact can cause loss of flavor.

If your wine is not clarifying, as you would like it to, you can add DualFine at this time, or filter your wine. You may want to call to ask about your options here. Once your wine is properly sweetened and clarified, you should bottle it. Corks come in 3 sizes. Number 7, 8 and 9.

Now that your berries are nice and crushed, you can add all of the sugar to the mix and stir until the sugar has dissolved. Place the straining bag and mush into a sterilized primary fermentation bin , then set it aside for now.

Mix thoroughly, and set the oak chips aside for now. Remember to crush up the Campden tablet before you add it! After another 12 hours, add your pectic enzyme. After adding the enzyme, you can take a specific gravity reading with your hydrometer.

Then leave the must to sit for another 24 hours. Apply the bung and air lock again and let it sit for another days. Check on it daily to see whether the fermentation is happening quickly enough. Make sure to stir it once or twice a day.

Remember to keep breaking it up during your daily stirring sessions. Drain your must through the straining bag and over the secondary fermentation bucket. Ask a friend to hold the straining bag while you pour the liquid. Watch out for spills! Once your young wine looks nice and clear , use the funnel to pour it into the new demijohn and bung it up.

If the headspace looks a little too large , you can compensate by adding sugar and more filtered water. Use a ratio of 3 parts water to 1 part sugar.

On the other hand, if you have too much wine left over, use the wine thief to take an early sample of your goods! This phase will last for the next few weeks, so be patient! Once the fizzing stops, you can begin the racking process. To do this, place your currently-filled demijohn onto a countertop or other raised surface, then position the new demijohn under it, on the ground.

Now leave it alone for another month. Bottling your wine looks the same as racking. Place the wine bottles on the ground and the filled demijohn on a countertop above.

Use your automatic siphon to get the job done, then cork and seal your finished product! Fruit wines, in particular, can be quite mischievous, so keep a chair handy if you plan to drink a lot! Take a good, long look at your final wine.

Hopefully, your blueberry wine has been customized to your taste. If you want to boost its alcohol content , just let it sit for longer, as blueberry wines get drier and stronger over time! Before you head off to make some blueberry wine, check out these questions for more tips on the whole process!

Imagine munching on a few juicy blueberries right now. Plus, the added benefit of making blueberry wine is that you can alter everything about the taste profile with just a few slight tweaks.

You could make a brilliantly sweet wine, which could be paired with all kinds of dinners. A sweeter fruit wine could even be knocked back with a dessert on the side! Just in case you used up an entire yeast packet during the early parts of the process, you can just remove it the next time you rack your wine.

At which step do you strain the fruit from the juice? Recipe looks perfect! For a cleaner ferment with less chance of overflows, mash the blackberries in sugar and allow their juices to extract for about 24 hours.

Pour the water over it, stir it well and then strain then before even putting it into the fermenter. You can also leave the blackberries in during the primary fermentation and strain after the first week or so, which will extract more flavor but also increase the risk of the water lock clogging with fruit.

If you do this, really watch it for overflows and clogs, and clear the water lock as necessary. What do you do with the overflow?

Is that the good stuff or the bad stuff? I also would prefer to juice my berries first, and then ferment the first stage in a food grade bucket covered with cloth and a rubber band.

Does this seem like a viable plan? Yes, you can use whatever pot you want. The jist of it all seems simple enough. I looked up wine and found you, as acstep in liqueur… so, if made, can this wine be used in lieu of the red wine in blackberry liqueur recipes?

Yes, you can use this in place of red wine in recipes. Sorry about the lingo, winemaking can get complicated…. Wine was fermented in canner pot and bottled a week later with air locks. Do you back sweeten yours?

I used sweet wine yeast K1-V Thank you. Ferment in primary for 1 week, watching for overflows Secondary for 3 months rack again and leave for 8 to 12 months Bottle and age for at least 6 months. So killing off the yeast after just 9 days will result in a very low alcohol ferment, and the vast majority of the sugar will still be in there.

My best guess is you have a very lightly alcoholic wine, with A LOT of residual sugar. Hi Ashley and thank you for your reply.

I realized the mistake I made after rereading your instructions that same night. I remembered using stabilizer in the past and added it way too early. This may be time consuming and expensive grape juice! All part of the learning curve.

Hope it turns out tasty either way! If left long enough it will start to mold. Did you add yeast yet? Blackberries and sugar will of course mold pretty quickly. Extract the juice with sugar, strain and then get the yeast in there. If you leave the fruit pulp in the primary ferment, after about 2 weeks anything exposed to the air will start to mold.

I use a similar recipe 24 1 gal batches so far. I also go with about oz fluid only so I get a gallon in secondary 1 about a bottle secondary.

If you used 3 grams in 1 gallon after only 9 days… well… I kinda think you were being too cautious. WAIT 24 HOURS. The next day add the yeast and carry on. Anything that touches the wine needs to be very very clean. The sanitizing action of MBS comes from the solution off-gassing sulfur.

The sulfur kills any organism but is short lived. First I clean everything. Then I use a 2. Then rinse everything with clean water and you are good to go. As long as the spray bottle keeps tight it will last you a long time. MBS in water open to air will off-gas and become useless.

I have never had a grape or any other fruit wine go bad. When racking, especially from secondary to tirsherary, I will lose space in my carboy. I know air and light are killers. What do I back fill with? A red? If so what grape? Anything I make that erupts like blackberries takes special care.

I allways use something bigger so the foam cant make it to the top. A bucket works good or a large wide mouth jar. Or my 7 gallon open top fermentater. I allways thought it was best to make alot so some of it can sit away.

They taste so much better after a year. Thanks for the reply. I just moved them all to the bigger freezer, and it feels like I have close to 10 lbs of berries.

Time to syrup, cobbler, AND wine! I really want to try to make wine for the first time. What kind of equipment is needed for a 5 gallo batch? Google searches are not helping and for some reason, I just trust you.

I can FEEEL the good vibes through the screen lol. This post for a 1 gallon batch of apple wine lists all of the equipment that you need. The equipment is the same for a 5 gallon batch but you just need a larger fermentation vessel. After the initial fermentation and after racking, When topping off the narrow neck bottle, what ratio of sugar water should I use?

BernardSmith Senior Member. Joined Dec 27, Messages 3, Reaction score 2, Location Saratoga Springs. Just joining this party, albeit a bit late. I see the original recipe called for "water". Trouble is that water does not suggest a volume.

That they fermented in a 6 gallon carboy tells you diddly squat about the total volume of must they fermented. Could it have been 2 gallons OK Did they give you any idea how many bottles they got from this recipe?

Did they divulge the total amount of water they used? I am gonna ignore the sugar content of the blueberries and just view the if 5 gallons ,. BernardSmith said:. Last edited: Jan 31, She said they fill the 6 gallon carboy just below the shoulder so I'm estimating about 4 gallons of water if you account for the space the berries take up.

Also, the sweetness level tasted about 1. Its possible that the yeast did not ferment to its full capacity. I highly doubt that they aerated the must at any point. Don't know the temperature at which they fermented at either. Post reply. Insert quotes…. Similar threads S. steveh Jan 28, Beginners Wine Making Forum.

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