Thinking about blueberry wine this year. It's still early, but I'm using the time to gather information about blueberries. Here's what I have so far:
There's good data on soluble solids, sugar, and titratable acidity. I'm still looking for good sources on pectin content and pH. If you know of any, please let me know.
------- Erroll
What types of blueberries do have. They all have alittle different characteristic. I made blueberry wine, with berries collected from 4 different types. Some of they were sweet and spicy, one was sweet and very juicy and big in size. Then you have ruebel- small- big on flavor and alittle sweet. Used for making pies and such. I added enough white sugar alone to get me to 10% alc. Anything above that added by the fruit was a bonus. I treated the blueberries as a medium pectin level and acid level. The wine fermented very well. Use a wine yeast that accents red fruits. The wine finished 14-16%. Let age awhile with freshly bruised blueberries in it. Came very dark, but clear. Used ascorbic acid and citric to balance wine with tanning. All who had it wanted more.. 5 gallons did not last long Hope I helped..
Dave Whitney
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