Blueberry Wine

Starting Specific Gravity: 1.090- 1.095, Acid .60%

• 4 Pounds Blueberries
  
• 2 Pounds White Sugar
  
• 1 Gallon Water
  
• 0.5 Level Teaspoon Yeast Energizer
  
• 1.5 Level Teaspoon Acid Blend
  
• 1 Each Campden Tablet
  
• 0.5 Teaspoon Pectic Enzyme Pwdr.
  
• 1 Each Wine Yeast

1. Crush fruit and put all ingredients except wine yeast in primary fermenter.
2. Add hot water and stir to dissolve sugar.
3. Cover with plastic sheet. When must is cool (70�-75�).
4. Add Wine Yeast. Stir the must daily.
5. Ferment 5 - 6 days or until specific gravity is 1.040. Strain out fruit pulp and press.
6. Siphon into Glass Fermenter and attach airlock(s). Rack in three weeks and again in three months.
7. When wine is clear and stable, it is time to bottle. Wine may be sweetened to taste at time of bottling with wine conditioner. Add Potassium Sorbate to prevent renewed fermentation .