Blueberry wine??????

You're touching on a recurring r.c.w. subject here, which is the concentration of fruit in non-grape wine. I won't stir that up. But I will say that I have made blueberry wine twice now; once with low and once with high concentration.

The first time I used 3 pints (about 2.4 lbs) and 1 gallon of water. The resulting wine was on the thin side, but very aromatic and reminiscent of a Pinot Noir. I finished it dry and we had it with, among other things, London broil sauteed with mushrooms. Based on this, I knew that I liked BB wine, so I decided to make lots more - with more body and flavor next time.

The second time, I used 2 gallons of water along with *37* pints of blueberries (about 30 lbs), yielding a total liquid must of about 5.5 gallons after fermenting on the skins and pressing. That's about 5.5 lbs per gallon of wine (note of *wine* not water).

Or put another way, the must is about 64% blueberry juice, and the rest water. The first time, the concentration was something like 10%. Big difference there. My point is that 30 lbs of blues created 3.5 gallons of juice.

It's still too early to judge because the wine is clearing now. However, a very early taste showed that it has great promise - it's certainly not lacking in flavor or body, and that was my goal. I can only assume it will improve as it ages.

Roger Quinta do Placer

Hi there, I just came across your post. I see it a few yrs back but I'm wondering if you would be willing to share your recipe for the blueberry wine?

Shawn