Make Wine at Home: Bilberry wine recipe

METRIC/IMPERIAL

1 large jar bilberries.

1 kg/2 lb 2 oz size

230g/8.1 oz can concentrated black grape juice

1 level teaspoon citric acid

1 rounded teaspoon pectolytic enzyme

2 Campden tablets

850g/1 lb 14 oz white sugar

3-5 litres/6 pints cold water

Burgundy wine yeast and nutrient

1 Empty the bilberries and juke into a sterilized bin. Add the concentrated grape juice, acid, pectolytic enzyme, one Campden tablet and the cold water. Cover and leave for 24 hours in a warm place.

2 Add the yeast and nutrient, cover loosely and ferment on the pulp for four days, pressing down the floating fruit twice daily.

3 Strain out, press dry and discard the fruit. Stir in the sugar. Pour the must into a fermentation jar. Fit an airlock and ferment to a finish.

4 Rack into a sterilized storage jar. Add one Campden tablet. Fop up with red wine or cold boiled water. Bung tight and leave in a cool place until the wine is bright.

5 Rack into bottles, keep the wine for nine months.

Serve free or chill as a dry table wine.

14. November 2011 by admin
Categories: Introduction, Recipes, Uncategorized | Tags: , , , , , , , , , , , , | Comments Off on Make Wine at Home: Bilberry wine recipe

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