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Post by Toby Benoit on Feb 6, 2007 14:39:43 GMT 12.75
I've got access to a ton of blueberries this year. How's about a wine recipe anyone?
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Post by Two Tales on Feb 6, 2007 21:00:18 GMT 12.75
why would anyone in thier right mind wanna make wine out of thier bear bait? ;D You'll need the biggest crock you can lay you hands on put a layer of berries on the bottom about 4 inches deep mash them up a bit, add about 1 inch of sugar..repeat this until the crock is 3/4 full..cover with cheese cloth folded over 4 times..make sure it's in a cool dark place...temps should not exceed 50-60 degrees F..allow to ferment for 2 weeks...you can either strain it or skim it off this will remove the husk (skins) of the berries..add some more sugar and let it work off for another two weeks..test with your standard hydrometer (can be purchased at any wine or beer making supply store) when it reaches the desired proof strain it again...actually you may have to strain it a few times to remove all the pulp...you can get filters from the same stores or you can just get a butt load of cheese cloth and do the same thing...
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Post by Toby Benoit on Feb 7, 2007 5:17:56 GMT 12.75
Ought I to mash them up? Will it get them fermenting faster? Dad's an old hand at strawberry and peach wine, but I wanna bottle up some blueberry and surprise him wid it by summertime.
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Post by Two Tales on Feb 7, 2007 6:29:18 GMT 12.75
The skin on blueberries is rather tough, for a berry...and the process will be sped up quite a bit by mashing them some...takes forever for the sugar to draw the moisture out of one if the skin is intact...
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Post by Paws on Feb 7, 2007 10:04:21 GMT 12.75
Run them through your grinder before you add the sugar and yeast; errr sugar, sugar, sugar!
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Post by Toby Benoit on Feb 7, 2007 14:16:03 GMT 12.75
I put in three dozen Southern High Bush variety last year and now I 'll be getting my first picking. I'm looking forward to it!
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Post by Brikatw on Aug 16, 2007 15:16:12 GMT 12.75
Hey Bro, Give Momma a call. My Dad, not Papa, used to make Blueberry wine when I was a kid. She might know the recipe. That or she can show you how to drink it..... Be careful though, she's a sho-nuff blueberry lover.
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Post by Paws on Aug 16, 2007 22:09:52 GMT 12.75
BLACKBERRY/BLUEBERRY/COMBINATION BERRY WINE 8 lbs blackberries OR 8 lb fresh or frozen blueberries OR 4 pounds of each 2 lbs granulated sugar 3 qt water 1 package active dry yeast Bring water to a boil. Meanwhile, wash and sort berries. Mash the berries Add sugar and boiling water. Stir dissolving the sugar Cover and allow to cool. After thoroughly cooled add the dry yeast and mix in. Allow the mixture to ferment for ten days. Strain the liquid into the bottles. Add a Tablespoon of sugar to each bottle and cap with a toy balloon. The balloon will inflate while the wine continues to work. When the balloon deflates and the wine clarifies it is ready to be fortified and corked. Fortify each bottle with a quarter cup of brandy (any flavor) and cork/cap the bottles. Store in a cool dry place to age as desired.
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Post by OLKoot on Aug 17, 2007 6:07:08 GMT 12.75
Or just go to your local cozy corner store and buy some Manachevitz Wine.....the only exursion you'll get is to bend your elbow so your cup reaches your mouth, but put a pillow behind you to help the fall if you tip too much!!! At that point evrything will taste like blueberries anyway..... ;D
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Post by Toby Benoit on Apr 13, 2008 6:55:30 GMT 12.75
I made out with about four gallon jugs of wine last year that was extra, extra sweet tasting....too much sugar I reckon. I put it away in Dad's canning shed and left it be. I forgot about it until the other day, Mom and the girls were out there putting up some cand of yellow squash (yick!) and she spotted it and asked me if I was ever gonna do anything with it. Well, having forgotten, I head out to the shed figuring to get me a good sip of some aged blueberry wine, but..... Dat's de nastiest sheeeit I eva did try ta swaller!!!!! When I bottle it, I boiled the jugs, just like if you was canning to be sure they was sterile. I let 'em cool, then I pured in the wine and corked the jugs, then I wraped it with a few layers of seran wrap aroundt he jug top and held that in place with rubber bands on each of them to help ensure they was sealed properly. But damn, that's some nasty tasting stuff! It tastes like toilet cleaner smells. I poured out that jug, but the others are still out there. I ain't got the courage to open them and get a taste to see if they went bad too. How come it went bad??? The sheds underneath a couple of live oaks and stays in the shade all summer long, so I don't reckon it got too hot. The cork wasn't pushed out or nothing, so what coulda went wrong?
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Post by Toby Benoit on Apr 15, 2008 6:17:26 GMT 12.75
No really guys, I wanna know what I did wrong??? Dad's never turns bad like this and he can't figure out what happened, unless it pushed the corks out some and didn't seal. One of them wine catalogs had little pills to add to the new wine to prevent molding and such. Do you think that coulda helped?
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Post by Paws on Apr 15, 2008 7:44:41 GMT 12.75
Make that Boon's Farm blueberry or Ripple. ;D Not a clue Toby! Sorry.
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Post by Mars on Apr 15, 2008 11:18:32 GMT 12.75
Nothing went wrong. You just made vinegar instead of wine. It may not have been anything you did. The berries themselves could have had a mold on them or picked up a chemical from the soil that reacted badly. Just a thought, you said it was stored in a shed under a oak tree. Tannic acid may have been involved.
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