Tuesday, April 10, 2007
6 pounds (12 cups) blueberries
1/2 cup Dry malt
4 cups granulated sugar
1/2 teaspoon acid blend
1/2 teaspoon pectic enzyme
1 teaspoon yeast nutrient
2 campden tablet
1 package Sherry or Port yeast
Crush the fruit. Add 12 cups of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.
Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five days.
Strain the must and squeeze the juice out. Siphon into secondary fermentor, add water to make up volume and attach airlock.
Rack in three weeks, and every three months for one year. You must finish wine dry when making Port. Bottle
The wine is best if you can refrain from drinking it for one full year from the date it was started.
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