Font-size:A A A A A Ikke innlogget. MAKING WINE   Wines:   Blueberries   Apples   Figs   Hips   Rhubarb   Rowanberries   Raisins   Various stages Pretreatment: Attachment Pretreatment: Freezing Pretreatment: Mass fermentation Treatment: Sulfur Main fermentation Stop fermentation   Send me your TIP

Blueberry-wine   NB! Blueberries should always be used with ATTACHMENT due to natural preservative that will crack the yeast. The advantage is that the wine usually do not need sulfur. Ingredients to start:   9 kg blueberries   11 liter water   2,5 kg sugar   * Also: pectolase (wine-enzyme) Instructions: Wash the berries, and put them in the freezer until you make the wine. Defrost the berries, crush them lightly (ex. with mashed potatoes-iron), and add boiling sugar water. Cool to about 25 degrees, and add pectolase and ATTACHMENT. Let the mixture stand for 5-6 days, and then sift the fruit pulp from the wine. Now the MAIN FERMENTATION begins