Blueberry Wine - Graybeard Outdoors
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post #1 of 14 (permalink) Old 03-04-2017, 11:23 AM Thread Starter
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Default Blueberry Wine

My hunting partner lives in the blueberry capital of Jawja and every year picks a freezer full of berries. Well, I took 15 pounds of frozen berries and earlier this week my middle girl and I started making wine!

Now, back in the day, before or about the time said middle girl was born, I made a lot of wine! But that was decades ago! 'course this isn't rocket science therefore we prevailed and now we have 5 gallons of must bubbling away!

Next week, after we rack it into the secondary fermenter, we going to go to the hobby boozer shop and look around. She wants to try beer!

Richard
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post #2 of 14 (permalink) Old 03-12-2017, 05:09 PM
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Sounds like some fun quality time with the family. The wife and I just bought a house here in Illinois. She's worried about what color to paint the kitchen and master bathroom, while I'm looking at 3 big raised beds full of raspberry canes and thinking about the possibilities.
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post #3 of 14 (permalink) Old 05-12-2017, 08:07 PM
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I wonder how the blueberry wine came out?

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post #4 of 14 (permalink) Old 05-13-2017, 08:29 AM Thread Starter
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I should say don't ask...

We've racked it twice and it is really um... tart!

Added some sugar water and are letting it clarify for a bit to see what happens. We'll probably just dump it and start over with this years crop!

Richard
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post #5 of 14 (permalink) Old 05-13-2017, 09:05 AM
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the sugar water should help

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post #6 of 14 (permalink) Old 05-13-2017, 02:12 PM
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might as well make some champagne.

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post #7 of 14 (permalink) Old 05-13-2017, 02:28 PM
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I tried making blueberry wine several years running and had just the opposite results. My wine was rather flat tasting. tried adding acid blend. That helped but it still was not real appealing but it did have a blueberry flavor.
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post #8 of 14 (permalink) Old 05-16-2017, 03:21 PM
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tannins maybe? give it a flavor of having been aged in oak?

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post #9 of 14 (permalink) Old 05-28-2017, 12:21 AM
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Quote:
Originally Posted by atllaw View Post
I should say don't ask...
We've racked it twice and it is really um... tart!
Added some sugar water and are letting it clarify for a bit to see what happens. We'll probably just dump it and start over with this years crop!
Save some of it, bottle it and put in as close a place as you have to ideal wine temp. part of your basement.
Now no guarantees but my grandma, or her sister, it was fifty years ago, made some beet wine.
We had a gallon just that sat in the basement, cellar, genuine cellar, from 1969 till my dad found it in the nineties.
That was the best wine I have ever had. It was closer to brandy than wine.
Dad kept a small bottle of it by his bed and drank a little before he went to bed each night.
I drank the last a few years back. I still miss it.

Now that is a lot of years and it will probably out live you but you might leave your survivors a pleasant surprise in the future.

RR
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post #10 of 14 (permalink) Old 05-28-2017, 08:14 AM Thread Starter
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Originally Posted by Bob Riebe View Post
Save some of it, bottle it and put in as close a place as you have to ideal wine temp. part of your basement.
Now that's an idea!

As soon as my daughter and I get a chance we will try the wine and see what we have with the sugar added. Even so the alcohol content is only about 5%. The wine maker at the shop where I buy my stuff said I could add grain alcohol to the mix to increase the percentage.

I figure we'll taste it to see what the sugar did, then kick up the alcohol content to about 18% and try it again.

Richard
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