Make Wine at Home: Bilberry wine recipe
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.