BLUEBERRY WINE:-

METHOD:- Place the crushed blueberries in a plastic bucket.  Cover with 3L of boiling water.  Add 1 crushed campden tablet and the sugar then stir till dissolved.  When cool (20 - 28 deg C) add the pectic enzyme, citric acid, yeast nutrient and the yeast.  Cover and allow to ferment for 5 days stirring regularly.  After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer.  When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking.  Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle.  Allow to mature for at least 3 months, 6-12 months will produce a much better result.

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Tasmanian Home Brewing Supplies  222 Liverpool Street Hobart 62 346230