ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Blueberry Wine

Misc.
ADVERTISEMENT
BLUEBERRY WINE

5 LBS. BLUEBERRIES
2 limes
8 to 10 lbs sugar
2 tbl. yeast
2 tsp nutrient
2 campden tables
enough water to make 2 gallons

Crush and strain blueberries and limes. Heat juice to boiling point and strain
into container. Boil pulp 1/2 hour and strain into container. Add other
ingredients. Cover and protect from insects. Stir daily skimming foam from
top for 1 week. Let stand for 2 to 4 weeks then siphon into another container.
When siphoning, do not siphon sludge from bottom of container. Repeat standing
and siphoning process 2 to 4 times until wine is clear. Bottle and let stand
for a couple of months before drinking. This wine may be used immediately upon
bottling, but as in all wines, gets better with age.


MsgID: 0022163
Shared by: Arnold
In reply to: Blueberry Wine
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Blueberry Wine
  Maryann
2 Re: Blueberry Wine
  Arnold
3 Re: Blueberry Wine
  Maryann
4 ISO: watermelon
  c knight
5 Recipe: watermelon wine
  Judy/AZ
ADVERTISEMENT
Random Recipes
  • Pressure Cooker Chili (using stew meat) (Alton Brown)
  • PRESSURE COOKER CHILI 3 pounds stew meat (beef, pork and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12 ounce) bottle of beer, preferably a medium ale 1 (16 ounce) container salsa 30 tortilla chips ...
  • Free Range Fruitcake (Alton Brown)
  • FREE RANGE FRUITCAKE 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest ...
  • Tweedle Dum Dip and Tweedle Dee Dip (Velveeta, 1980)
  • TWEEDLE DUM DIP Makes 1 2/3 cups 1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed 2 tablespoons milk 1/3 cup dairy sour cream or yogurt 2 tablespoons finely chopped green pepper 1 tablespoon finely chopped on...
  • Bill Knapp's Blue Cheese Dressing
  • BILL KNAPP'S BLUE CHEESE DRESSING 2 cups mayonnaise 1 cup sour cream 4 oz. blue cheese crumbles 1 tbsp minced garlic 1 tsp Worcestershire sauce 1 tbsp horseradish Salt and pepper to taste Refrigerate for 4 hours...
  • Bellringer Salad with French Mustard Salad Dressing
  • Bellringer Salad with French Mustard Salad Dressing FOR THE FRENCH MUSTARD SALAD DRESSING: 2 tbsp prepared mustard 1 egg (pasteurized egg product) 1/2 tbsp salt 2 drops hot sauce 3 tbsp cider vinegar 3 tbsp instant mi...
ADVERTISEMENT
  • Kathy's Poppy Seed Dressing (using Splenda, blender)
  • KATHY'S POPPY SEED DRESSING 1/2 cup cider vinegar 1/4 cup canola oil 1/4 cup honey 3 tablespoons Splenda 1 tablespoon poppy seeds 1/2 teaspoon dry mustard Combine all ingredients in blender and process until smooth. ...
  • Eyeball Cupcakes (using red velvet cake mix)
  • EYEBALL CUPCAKES "Screams of delights will accompany these eye-catching cupcakes. Drag a toothpick dipped in red food color along the white frosting to draw the "bloodshot" lines." ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Blueberry Wine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!