Most of the recipes I see say to crush the blueberries, some within a nylon bag - placing the bag in the primary fermenter as well, some just to crush and place in the primary fermenter. I haven't seen any that say you can 'crush' the blueberries in a food processor as opposed to crushing them with say a potato masher. Would the food processer route be acceptable?
TIA,
Robert
Manual crushing is preferable to using a food processor. You may have trouble clearing the wine if you use a food processor as you'll have more dissolved solids suspended in the wine if you puree it in a food processor.
I like to use a old, recycled, heavy 750 wine bottle to crush blueberries, blackberries and muscadines. I also like to freeze the berrys during season and make the wine during the winter months. If the berrys are frozen first, it is much easier to crush them after they have been thawed out. Some fruit such as black berrys have a very bitter sead and the seed gets cracked or ground up as would happen with a food processor, you will have a problem with your wine. Aubrey
Ahh ... so that explains my blueberry wine problem!!! (Did not have the problem with my blueberry melomel, but used far fewer blueberries).
Simmering the bentonite as I type, as a matter of fact .... *sigh*
Woods
Believe it or not I use a "mud paddle" on a drill. This is what you use to mix drywall compound. I have made 2 batches and it works fine after you freeze the berries. What i do is 1st freeze the blueberries. 2nd thaw the berries. 3rd use the paddle on slow just to break up the skins. Tom
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