Blueberry Port Wine
Indulge in the rich, velvety flavors of homemade blueberry port wine. Crafted with fresh blueberries, this luscious drink offers a perfect balance of sweetness and acidity, with deep berry notes and an enticing aroma. Ideal for evenings by the fire or as a delightful gift, this recipe yields 1 gallon of robust blueberry port that’s sure to impress.
ingredients
- 6 lbs (12 cups) blueberries
- ½ cup dry malt
- 4 cups granulated sugar
- ½ tsp acid blend
- ½ tsp pectic enzyme
- 1 tsp yeast nutrient
- 2 campden tablets
- 1 package sherry or port yeast
- Water (to top up to 1 gallon)
steps
- 1.
Sanitize all equipment to ensure a clean fermentation process.
- 2.
In a large pot, bring 1 gallon of water to a boil.
- 3.
While water is heating, mash the blueberries to release their juices.
- 4.
Once boiling, remove the pot from heat and add the mashed blueberries, dry malt, granulated sugar, acid blend, pectic enzyme, and yeast nutrient. Stir well until all sugar is dissolved.
- 5.
Allow the mixture to cool to room temperature.
- 6.
Crush the Campden tablets and add them to the mixture to inhibit wild yeast and bacteria. Let it sit for 24 hours.
- 7.
After 24 hours, sprinkle the yeast over the mixture without stirring in. Cover with a sanitized lid and airlock.
- 8.
Ferment in a cool, dark place for about 2-3 weeks or until fermentation slows down.
- 9.
Once fermentation is complete, siphon the wine into a sanitized secondary fermenter, leaving sediment behind.
- 10.
Let the wine age for at least 3 months, tasting regularly; it will develop complex flavors over time.
- 11.
Once aged to your liking, bottle the wine, cork it, and enjoy your homemade blueberry port!
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