Blueberry Wine

Amount of sugar varies depending on sweetness of berries. Add sugar in 4 stages. Add 1/4 sugar initially, when the first vigorous fermentation subsides, add another quarter. Almost immediately the wine will begin working again. Three weeks later the secondary fermentation has slowed, so another quarter is added. A month later the rest is mixed in. This process has given top wines.

2-3 pounds berries
2-3 pounds sugar
1/2 citric acid (or substitute sliced lemon oand orange.)
Yeast (plain wine yeast is fine, try burgundy if possible.)

Add yeast nutrient (see package for quantity) to this and ferment for five days in an open pail. Use following method:
1. Bring water to a boil and add sugar.
2. Allow to cool to lukewarm.
3. Add crushed berries.
4. Add the yeast, nutrient and citric acid.

This type of wine leaves quite a bit of sediment (seeds & skins) after first fermentation, extra care must be used when syphoning off. (It is better to leave behind a few ounces of wine than to have the whole batch clouded with sediment.)

During fermentation, the berry skins may rise and coat the surface of the must. This cap should be broken several times a day and the skins mixed back into the liquid to help prevent spoilage and the formation of acetic acid.

May also use huckleberries, raspberries, gooseberries, or currents.