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critique my recipe- blueberry wine

3 pints blueberries 2 cups sugar 1/4 cup honey 2 teabags 1 Tsp lemon juice 1 packet yeast 1 gallon water

boil water add sugar, honey, one pint berries wait 3 minutes between remaining two pints berries (teabags with second pint, lemon juice with last pint) let cool to room temp activate and add yeast primary fermentation: 7 days secondary fermentation: 2 months

this is my first wine recipe, based loosely on what ive read and what i have in my kitchen. before i actually make the wine, i would like to know what to expect, and whether or not any of the measurements are drastically off. this recipe might end up getting altered based on the responses, so ill be sure to post the alterations =)

Reply to
sdragon1984
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oops, i meant to say 4 cups sugar, 1/2 cup honey

Reply to
sdragon1984

Could you describe what you exactly plan to put in these teabags? ;)

Reply to
Adam Preble

umm....... tea? ive read that tealeaves are a good substitute for tannin.....

Reply to
sdragon1984

I am sure that what you are making will come out fine but if you want comments where are some changes you might consider.

1) I would use more blueberries. 4 to 6 lbs per gallon, to get a more full bodied, full flavored bluebery wine. 2) If you are using honey, you are basically making a melomel (mead made with fruit). I would use all honey and not bother with the sugar. Just use enough honey to get the sg you wnat. 3) I would not boil the water. That is needed for beer but not wine or mead as long as you bet the alcohol over 10%. Boiling will just drive out the Oxygen which the yeast need to get going. 4) I would use acid rather than lemon but that is a matter of preference. It is more controlable. 5) As a variation, you might try using one can of Welch's frozen white Niagara Grape juice and keeping the blueberries at 3 lbs. It blends very nicely with fruit and adds a nice vinuosity. You will have to adjust your sweetner as it has a lot of sugar. Us a hydrometer.

Ray

Reply to
Ray Calvert

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