Canned Blueberry Wine
Ingredients
- 2 (16 oz.) cans of blueberries in light syrup
- 2 lbs. sugar
- 2 tsp. acid blend
- 1/8 tsp. tannin
- 1/2 tsp. pectic enzyme
- water
- yeast and nutrient
Heat the water. Drain the syrup from the blueberries (save) put blueberries in a straining bag, place in primary fermenter. Mix 3 1/2 quarts warm water with the blueberry syrup that you saved. Check specific gravity, add enough sugar to bring it to 1.090 (goal 12% alcohol) pour this mixture over blueberries. Add acid,yeast nutrient, tannin, acid blend and pectic enzyme. When cool enough (80 deg) add yeast. Let ferment for 5 days then remove strainer bag of berries. Ferment until done.
