- posted 13 years ago
I have 8 pounds of blueberries that I would like to blend with a
standard white wine, either soave or french columbard. I was
wondering how I should go about this? I was thinking of pureeing the
berries first and adding them to the primary with some acid blend and
pectic enzyme. Or, should I add to a secondary to preserve more of
the flavor of the berries? Thanks.