METHOD:

Use ripe but mold-free berries. Remove stems. leaves, and foreign matter.

1. Wash and drain berries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.

2. Stir in all other ingredients EXCEPT yeast. NOTE: In the Blueberry recipe (i.e. the non-Port recipe) the Red Grape Concentrate is added later to finished wine prior to bottling. Cover primary.

3. After 24 hrs., add yeast. Cover primary.

4. Stir daily, check S. G. and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.030 (about 5-8 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 4 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

In Blueberry (non-Port) recipe, at bottling add 1/2 tsp. stabilizer, then stir in Red Grape Concentrate. This can be done with Blueberry Port recipe also for fuller taste or substitute with 1/4 lb. dissolved sugar per gallon.

NOTE: Blueberry wine takes a long time to mature. Plan on letting it set in the bottle for at least 2 years before uncorking.

VARIETIES

Blueberries (Vaccinum L.) do best in moist, acid, easy draining conditions. Besides the fruit they yield the plants make a handsome addition to the yard. 1/4"-3/8" round, blue-black berries are in normally loose clusters. Bilberries are from same family. True Huckleberries (Gaylussacia L.) are not in this family -- their leaves and fruit characteristics are different. Blueberries to plant: "Earliblue", "Coville", "Bluecrop", and "Berkley".