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Frozen Blueberry Wine

First time

In season January to December · makes 4.5 L · target OG 1.086

A year-round frozen fruit; pectic-enzyme again, and lemon to fix a low-acid berry.

You will need

  • Frozen blueberries1.4 kg
  • Sugar1.0 kg
  • Pectic enzymeper dose
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. Frozen blueberries have already burst their cells, so they give up colour and flavour freely, and they are on the shelf all year.

  2. 2

    Thaw and crush under 2.5 L cooled boiled water; add pectic enzyme and the lemon juice (blueberries are low in acid).

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.086); pitch the yeast and nutrient.

  4. 4

    Ferment on the pulp two days, strain, finish under the airlock.

  5. 5

    Rack when clear, and again a month later.

  6. 6

    A deep blue-purple wine, good within the year.

What this one teaches you

  • · Using pectic enzyme

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An original MakeWine recipe.