Blueberry Puree - 49 oz. Can
Established in 1935 and located in Oregon's Willamette Valley, this fruit is some of the most delicious in the world. Vintner’s Harvest Fruit Purees contain no seeds and have been commercially sterilized. The fruit can be used directly from the can and should never be boiled.
When using with beer or mead add directly to the primary or secondary. When using with wine, substitute puree in place of fresh fruit using 10% – 15% percent less puree
- pH: 2.6 – 3.4
- Brix: 8.0°-14.0°
- Specific Gravity: 1.032 – 1.057
- Packed in 49 oz tins
One Gallon Blueberry Wine Recipe
- 1 (49 oz) can blueberry puree
- 6 pints of water
- 1.75 lbs sugar
- 1 1/2 tsp Acid Blend
- 1/2 tsp Pectic Enzyme
- 1/2 tsp Nutrient
- Wine Yeast
- Dissolve sugar, acid blend, pectic enzyme, and nutrient in 1 quart of warm water.
- Add additional cool water and can of puree for a total of 1.25 gallons.
- Take Specific Gravity (S.G.) reading. You should have a reading between 1.090 - 1.100. If it is too low add sugar to raise the starting gravity. 4 ounces of sugar will raise the S.G. around 10 points in 1 gallon of water, i.e., from 1.080 to 1.090.)
- Sprinkle yeast on top of the must, do not stir.
- Cover primary and add an air lock.
- When the fermentation slows down (5–7 days) transfer to a clean and sanitized 1 gallon jug with an air lock
- When S.G. reaches 1.000 (usually about 2-4 weeks), fermentation is complete. Siphon juice off sediment into clean and sanitized glass container. Re-attach airlock.
- Allow to sit for 4 weeks or until wine is clear.
- When the wine is clear it is ready to bottle.
For a sweeter wine, rack wine into a clean and sanitized container, dissolve 2-4 tablespoons sugar into 1/4 cup warm water with ½ teaspoon of potassium sorbate and add to wine, stir. This is an important step and should not be skipped in order to prevent bottles from exploding.