Blueberry Wine

1.360 kg (3 lb)  fresh Blueberries.
1.586 kg (3½ lb) sugar  Granulated
4.546 litres (1 gallon) of water.
30 gms (1 oz) dried yeast.  Port or Burgandy is best for this one.
1 level  teaspoon pectic enzyme.
2 level  teaspoons citric acid.
1 level  teaspoon  yeast  nutrient
1 Campden tablet

Place Blueberries into a plastic bucket and crush. Add 2 litres of cold water and 1 campden tablet to the pulp, stir well and allow to stand for 24 hours. Ater 24 hours boil the sugar and remaining 2.546 litres of water until the sugar has fully  dissolved.  Pour boiling liquid onto the pulp and juice and allow to cool  to 21° C. When the liquid has cooled  strain into a dark demijohn add yeast,  pectic enzyme, citric acid and  yeast nutrient. Fit airlock and allow to ferment to a finish. When fermentation has finished syphon off and filter into another dark demijohn and fit a plain bung. Allow to stand for at least 6 months before bottling. This wine should be allowed to mature in  dark bottles  for at least a further 6 months.
If the wine fails to clear add  wine finings  and allow to stand until clear.
This is not a recipe I have tried  personally and cannot comment on it’s quality.  



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