Hey all,
just been to ASDA and they had 150g punnets of Blueberries down to 12p each. I now have 1.5 kilos on Blueberrys.
Any ideas what to do with them brew wise. Looking forward to ideas or i will cobble something together with them.
Initial plan, freeze them, defrost them, bring to the boil add a kilo of sugar. Cool add yeast, yeast vit and pectolase and ferment in a demi john.
so guess it would be:
1500 grams blueberrys
1000 grams sugar
yeast
yeast vit
pectolase and water up to 5 gallons
all advice welcome and if i don't take your advise this time i will know better next time.
Tins of strawberries are also calling to me at 55p each but i know there are some strawberry wine threads.
smiles
adam
Blueberry Ideas
Blueberry and Apple TC?
Boil the defrosted blueberries as planned, and strain them through a muslin bag - you can tie it to something high (wall cupboard handle?) so it can drip for the afternoon, unless you've got a wine press. Squeeze it from time to time. Make up some sugar syrup. Measure the gravity of the blueberry juice with a hydrometer, and add the sugar syrup little by little until the gravity reads say 1045. Boil it up again to sterilise it, let it cool, and put it in a sanitised demijohn. Add long-life apple juice straight from the carton (it's effectively sterile) to make up your volume to say 4 litres. Add your cider yeast starter (champagne yeast, Nottingham, baker's) and shake like anything to aerate. Put the fermentation lock on, and wait for the rhythmic glupping sound.
We've done this with raspberries and blackberries from the garden - I preferred the raspberry as it came out reasonably dry, like pop for grownups. The blackberry was of course Ribena for grownups...
Boil the defrosted blueberries as planned, and strain them through a muslin bag - you can tie it to something high (wall cupboard handle?) so it can drip for the afternoon, unless you've got a wine press. Squeeze it from time to time. Make up some sugar syrup. Measure the gravity of the blueberry juice with a hydrometer, and add the sugar syrup little by little until the gravity reads say 1045. Boil it up again to sterilise it, let it cool, and put it in a sanitised demijohn. Add long-life apple juice straight from the carton (it's effectively sterile) to make up your volume to say 4 litres. Add your cider yeast starter (champagne yeast, Nottingham, baker's) and shake like anything to aerate. Put the fermentation lock on, and wait for the rhythmic glupping sound.
We've done this with raspberries and blackberries from the garden - I preferred the raspberry as it came out reasonably dry, like pop for grownups. The blackberry was of course Ribena for grownups...