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Here’s the whole tutorial on how to make a homemade wine from fresh blueberries.And things to consider in making a homemade wine:

Primary Fermentation — 5 -12 days, this is the stage where the first fermentation starts. You would noticed a thick bubbles afloat on must.

Secondary Fermentation — secondary stage happen when all the thick bubbles afloat slowly disappear.

Tanning — when adding color to wines.

Fining — or called wine fining. This is used to clarify wine. There are many fining agents such as gelatin, casein, egg shell, Isinglass, bentonite and carbon. But for me, I skipped this part.

Bottling. This is the last stage in homemade wine.

What are the ingredients?

630 grams Fresh blueberries ( too much fruits or too sour would not be good )

2 gallons purify water ( room temperature )

2.800 Lbs white sugar

2 black tea sachet — soaked in 1/2 mug hot water for 3-5 minutes. This would helps the wine color becomes more darker.

1 tsp pectic enzymes — mixed this directly to the ( must ) smashed blueberries or fresh juice blueberries and leave for an hour.

5g Red Star Premier Classique Wine yeast — dissolves in 50 ml warm water, at the temperature between 95-100 F, and leave for 20 minutes undisturbed. This solution is good for 5 gallons must. So do your on math. There are many more wine yeast in the market such as LaLvin D47, LaLvin EC118, Red Star Premier Classique. Red Star Premier Cuvee. The one I mentioned were few of the yeast name options.

Utensil To Use:

Clean jars, wooden spoon, scales, measuring spoons, measuring cups, mugs, digital cooking thermometer, digital ph tester ( used to measure ph level), sanitizing wine equipment, siphon for wine making, empty glass bottles, an airlock, hydrometer (used to measure alcohol content ).

Preparation:

Step 1. Make sure blueberries are sweet. Smashed the fresh blueberries or fresh juice from fruits, put in a jar and add 1 teaspoon of pectic enzymes. Leave for an hour.

Step 2.Make a sugar solution. Dissolves the 2.800 LB sugar in a 2 gallons purify water.

Step 3.Make a yeast solution and follow what I mentioned above.

Step 4. Make a tea solution which I mentioned above.

Step 5. Combine all the steps from 1-4, check the original gravity and the ph level. Cover with clean cloth and tie with string .Make sure no bugs could enter in jars.

How To Do?

Stir the wine with wooden spoon every other day In 15 days. Some does for 21 days. But for me, I do for 15 days. After 15 days, take off or skim any floating blueberries skin.

Take off the cloth cover and replaced with an airlock. Once in a while, measure the ph level and alcohol content. Always sanitized any utensils that use before using. The fermentation area temperature must be stable between 81 Fahrenheit to 85 Fahrenheit. Too low and too high temperature would effects the yeast to hold or stop fermenting.

In secondary fermentation, you could leave it for few months or so. The longer the better, and all the sediments will sinks in the bottom. It easy to transfer to permanent bottle when all the sediments stayed in bottom.

But if no patience to wait , you could drink the homemade wine in a month and no need to add preservative to homemade wine if used and drinks in several months.

But if you are planning to drink the blueberry wine for next year then you have to add preservative on it.

This is the method I used, in making blueberry homemade wine. This base on my own opinion, observation and my conclusion through my own experiment.

Hopefully, this content may helps and guides any readers in the future. Any comments, questions about this content are welcome!