Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them andor yeast nutrients and or energizers if that is how you prefer to make your winemead.. This channel uses pasteurization.
3 Pounds (1.36 kilograms) of blueberries
4 1/2 cups of sugar
1 gallon (4 liters) water
1/4 teaspoon (1.23 grams) Wine yeast
1/4 cup (0.0591 liters) of strong tea
Straining bags (optional)
Campden Tablets (optional)
Pectic Enzyme (optional)
French Oak chips (optional)
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. After 5-7 days Rack into secondary, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
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