Wine from blueberries: 2 recipes at home

If you have a large harvest of blueberries, it is advisable to make wine from them. It is worth remembering that berries with mold should not be used. It is also necessary to carefully sort out the berries and remove twigs, leaves and stalks.

They also make it from blueberries: liqueurs, tinctures, liqueurs, syrup

The classic blueberry wine recipe

Ingredients

1. Blueberries - 4 kg

2. Water - 2 liters

3. Sugar - 1 kg

4. Raisins - 100 g (or wine yeast).

The method of preparation

1. Mash the washed berries to a homogeneous mass, put them in a vessel with a wide neck.

2. Add raisins (sourdough or wine yeast) and 300 grams of sugar, mix well.

3. Tie the neck with cheesecloth or cover with a cloth, then transfer the container to a dark place with a temperature of 18-25°C. Once a day, stir the berry mass with a wooden or plastic stick, knocking off the "hat" on the surface of the pulp and peel.

4. After 3-4 days, when signs of fermentation appear (foam, hissing, sour smell), squeeze the wort through cheesecloth.

5. Pour the liquid part into a fermentation container (fill to a maximum of 75% of the volume), pour the pulp with plain water at room temperature, leave for 15-20 minutes, then squeeze again through cheesecloth. Mix the resulting liquid with the fermented juice. The pomace can be thrown away, they are no longer needed.

6. Add 300 grams of sugar to the wort, put a water seal or a pierced medical glove on the container and transfer to a dark place with a temperature of 18-25°C.

7. After 5 days, add the last portion of sugar (300 grams). To do this, drain 0.5 liters of fermenting juice, dilute sugar in it, pour the resulting syrup back, and then install a water seal.

8. After 25-50 days, fermentation will end: the water seal will stop bubbling, the blueberry wine will lighten, and sediment will appear at the bottom. It's time to drain the wine from the sediment through a thin tube into another clean container, without touching the sediment at the bottom.

9. If fermentation does not stop after 50 days from the date of installation of the water seal, to avoid bitterness, the wine should be drained from the sediment, then put to fermentation at the same temperature.

10. Taste the fermented drink. Optionally, add more sugar for sweetness or fix with alcohol (vodka) 2-15% of the volume. Fortified wine is better stored, but not as aromatic and tastes harsher.

11. Fill the storage containers to the top (preferably so that the wine does not come into contact with oxygen) and close tightly. If sugar was added, it is better to keep the first 7-10 days under a water seal in case of repeated fermentation.

12. Now the wine must be transferred to a cellar or refrigerator with a temperature of 5-16°C for 2-3 months.

13. Once every 20-25 days, when a 2-5 cm layer of sediment appears, filter the wine by pouring it through a tube into another container, leaving the sediment at the bottom of the old one. Blueberry wine is ready when the sediment no longer falls out.

Blueberry wine with honey

Ingredients

1. Blueberries - 3 kg

2. Sugar - 1.7 kg

3. Linden or flower honey - 300 g

4. Water - 4.5 liters

Method of preparation

1. Sort out ripe blueberries, remove damaged fruits and impurities.

2. Then put the berries in portions of 1 kg in a colander and rinse them by immersing them in a bucket of water.

3. Let the water drain and then mash the berries with your hand. Put the resulting juice and pulp in a ten-liter bottle, pour 2 liters of warm water, tie the neck with gauze and take it to a warm room, where it is kept for 4 days at a temperature of 20-27 ° C.

4. After aging, carefully filter the infusion through a filter.

5. Squeeze out the remaining pulp and discard, and pour the juice into a clean bottle and add sugar syrup, made from sugar, honey and 1.5 liters of warm water.

6. Close the bottle with wort with a fermentation cork and put it in a warm place for fermentation, which will last from 25 to 50 days (depending on the room temperature).

7. When the fermentation is over, to clarify the resulting wine, it should be decanted into a clean bottle and put the water seal back on.

8. Then take the bottle to a cold room and keep it there for 2 months.

9. Drain the finished wine with a tube, bottle and cork it.

10. Store in a dry, dark place, lying horizontally. To obtain semi-sweet or sweet wine, the amount of sugar per the above weight of berries is increased by 0.5-1 kilogram.

Update: 30.07.2018

Category: Wine and Vermouth