Bilberry Wine [2]

"BILLBERRY WINE (2) 5-8 oz. dried bilberries l lbs. chopped or minced raisins 1/8 oz. dried elderflowers 2 lbs. finely granulated sugar 2/3 tsp. acid blend 1 tsp. pectic enzyme water to A gallon tsp. yeast nutrient Bordeaux wine yeast Boil water and pour into primary over all ingredients except yeast, and pectic enzyme. Stir well to dissolve sugar, cover with cloth, and set aside to cool. When lukewarm, add pectic enzyme and recover. After additional 12 hours, add yeast and recover. Stir twice daily for 7 days, then 7 strain through nylon staining bag and press gently. After additional 12 hours, siphon off sediments into secondary and fit airlock. Rack, top up and refit airlock after 30 days and again after 60 days. Age wine under airlock additional 4-6 months. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Allow 9-12 months to mature. [Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing and Wine-Making]"

CellarDog47

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12/14/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Bilberry Wine [2]

ingredients

5-8 oz. dried bilberries
1 lb. chopped or minced raisins
1/8 oz. dried elderflowers
2 lbs. finely granulated sugar
2/3 tsp. acid blend

1 tsp. pectic enzyme
Water to make 1 gallon
1 tsp. yeast nutrient
Bordeaux wine yeast

steps

1.
Boil water and pour it over the dried bilberries, raisins, elderflowers, and sugar in a primary fermentation vessel. Stir until sugar dissolves fully, then cover and let cool to lukewarm.
2.
Add pectic enzyme to the cooled mixture, recover with a cloth, and let it rest for 12 hours.
3.
Sprinkle Bordeaux wine yeast over the top, recover, and ferment for 7 days, stirring twice daily.
4.
After 7 days, strain the mixture through a nylon straining bag, pressing gently to extract liquid. Settle for an additional 12 hours.
5.
Siphon the wine off the sediment into a secondary fermentation vessel and fit with an airlock.
6.
Rack the wine after 30 days, topping up as necessary, and replace the airlock; repeat after another 60 days.
7.
Age the wine under airlock for 4-6 months, then stabilize.
8.
Wait 10 days before racking again. Sweeten to taste, then bottle the wine.
9.
Allow the wine to mature for 9-12 months before serving.

wine bilberry homemade fermentation aging

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Comments

Name: Bilberry Wine [2]
Yield: 16
Ingredients: 5-8 oz. dried bilberries; 1 lb. chopped or minced raisins; 1/8 oz. dried elderflowers; 2 lbs. finely granulated sugar; 2/3 tsp. acid blend; 1 tsp. pectic enzyme; Water to make 1 gallon; 1 tsp. yeast nutrient; Bordeaux wine yeast

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