Wine and blueberries have a pleasant purple hue and a soft, velvety taste.
Before starting cooking, the berries must be sorted out, cleaned of debris and leaves, and not washed.
Easy Blueberry Wine Recipe
To infuse wine, you will need a large glass container or 2 smaller vessels so that part of the space in them (about ¼) remains empty.
Ingredients
Blueberries – 4 kg
Sand sugar – 2 kg
Water – 6 L
Method of preparation
Grind blueberries with a wooden pestle (crusher), squeeze through a sieve or gauze. Put the resulting juice in the refrigerator.
Pour water into the mass of berries, insist the pulp for 1 day in a place protected from light.
Strain the infusion through cheesecloth and add the remaining berry juice to it.
Pour granulated sugar into the resulting liquid, mix thoroughly.
Pour the syrup into a glass vessel, leaving part of the container empty, close the neck with a water seal.
Place the container in a dark place and keep it there at a temperature of 23-25 ° C until the end of active fermentation (until the bubbles are released).
Remove the wine from the sediment through a hose, pour into a clean container, store for another 2 months in a dark room.
Pour the drink into bottles, seal with a cork.
Honey blueberry wine recipe
The recommended amount of sugar can be increased to obtain semi-sweet (by 0,5 kg) or sweet (by 1 kg) wine. If necessary, add raisins (100 g) and citric acid (15 g) to the must.
Ingredients
Blueberries – 4 kg
Sugar – 1,5 kg
Water – 3,5 L
Linden honey – 300 g
Method of preparation
Put the peeled berries in a colander, wash thoroughly, wait until the water drains, and knead the fruits with your hands.
Transfer the resulting mass and juice into a ten-liter glass container, pour in 2 liters of water.
Tie the neck of the vessel with gauze, place the container in a dark corner with a temperature of about 22 ° C for 4–5 days.
After exposure, carefully strain the infusion through 3-5 layers of clean gauze.
Squeeze the pulp well and discard, place the resulting juice in a clean vessel.
Dissolve honey and sugar in one and a half liters of warm purified water, add to blueberry infusion.
Put a water seal on the neck of the bottle, take the vessel to a dark, cool room until fermentation is completed (for 20–50 days).
Drain the wine through a siphon or hose into a clean container, reinstall the shutter, keep in the cold for 3 months. Do this carefully so as not to disturb the sediment.
Pour the finished drink into bottles, seal with a cork.
Relevance: 12.11.2018
Tags: Wine and vermouth, Wine recipes