Homemade blueberry wine is a simple recipe. Blueberry wine with excellent taste and aroma

To prepare this blueberry wine recipe at home, take 5 kg of blueberries. 1.5 kg of sugar, 5 liters of water.

We sort the blueberries, wash them and pour them into a glass bottle.

In a separate bowl, dissolve sugar in water, and then pour the solution into a bottle of blueberries. We close the container with a cork with a water seal, put it on fermentation. At the end of fermentation, the resulting wine is filtered, filtered, and bottled.

How to make blueberry and honey wine at home

Ingredients: 3 kg of blueberries, 300 g of lime or flower honey, 1.7 kg of sugar, 4.5 liters of water.

Before making wine from blueberries at home, ripe berries need to be sorted out and the stalks removed. We wash the berries, dry them, knead them with our hands or with a wooden pestle.

Put the resulting mass in a glass dish, add 3 liters of warm water, tie the neck with gauze and put in a warm room for fermentation for 4 days. After that, pour the liquid into a separate bowl, squeeze the pulp.

In the resulting wort, add sugar syrup made from sugar, honey and 1.5 liters of warm water.

We close the bottle with the wort with a tight lid with a water seal and put it in a warm place for fermentation for 30-50 days. When the fermentation process is completed, the wine is drained from the sediment, filtered, poured into another bowl and kept for another 2 months.

Then the wine is re-drained from the sediment, bottled and corked. To get a semi-sweet or sweet wine, the amount of sugar must be increased by 0.5-1 kg.

If you have a large harvest of blueberries, it would be advisable to make wine from them. It is worth remembering that berries with mold cannot be used. It is also necessary to carefully sort the berries and remove twigs, leaves and stalks.

Classic blueberry wine recipe

Ingredients

1. Blueberries - 4 kg
2. Water - 2 l
3. Sugar - 1 kg
4. Raisins - 100 g (or wine yeast).

Cooking Method

1. Mash the washed berries until smooth, place in a container with a wide neck.
2. Add raisins (sourdough or wine yeast) and 300 grams of sugar, mix well.
3. Tie the neck with gauze or cover with a cloth, then transfer the container to a dark place with a temperature of 18-25 ° C. Once a day, stir the berry mass with a wooden or plastic stick, knocking off the “cap” on the surface of the pulp and peel.
4. After 3-4 days, when signs of fermentation appear (foam, hiss, sour smell), squeeze the must through cheesecloth.
5. Pour the liquid part into a fermentation tank (fill up to a maximum of 75% of the volume), pour the pulp with plain water at room temperature, leave for 15-20 minutes, then squeeze again through cheesecloth. Mix the resulting liquid with fermented juice. The pomace can be thrown away, they are no longer needed.
6. Add 300 grams of sugar to the wort, install a water seal or a pierced medical glove on the container and transfer to a dark place with a temperature of 18-25 ° C.
7. After 5 days, add the last portion of sugar (300 grams). To do this, drain 0.5 liters of fermenting juice, dilute sugar in it, pour the resulting syrup back, and then install a water seal.
8. After 25-50 days, fermentation will end: the water seal will stop bubbling, blueberry wine will brighten, and sediment will appear at the bottom. It's time to drain the wine from the sediment through a thin tube into another clean container, without touching the sediment at the bottom.
9. If fermentation does not stop after 50 days from the date of installation of the water seal, so that bitterness does not appear, the wine must be drained from the sediment, then allowed to ferment at the same temperature.
10. Taste the fermented drink. If desired, add more sugar for sweetness or fix with alcohol (vodka) 2-15% of the volume. Fortified wine is better stored, but not as aromatic and tougher in taste.
11. Fill storage containers to the top (preferably so that the wine does not come into contact with oxygen) and close tightly. If sugar was added, it is better to keep the first 7-10 days under a water lock in case of repeated fermentation.
12. Now the wine must be transferred to a cellar or refrigerator with a temperature of 5-16 ° C for 2-3 months.
13. Once every 20-25 days, when a 2-5 cm layer of sediment appears, filter the wine by pouring it through a tube into another container, leaving the sediment at the bottom of the old one. Blueberry wine is ready when the sediment no longer falls.

Blueberry wine with honey

Ingredients

1. Blueberries - 3 kg
2. Sugar - 1.7 kg
3. Linden or flower honey - 300 g
4. Water - 4.5 l

Cooking Method

1. Sort ripe blueberries, remove damaged fruits and impurities.
2. Then, in portions of 1 kg, put the berries in a colander and rinse, immersing in a bucket of water.
3. Let the water drain, and then mash the berries with your hand. Place the resulting juice and pulp in a ten-liter bottle, pour 2 liters of warm water, tie the neck with gauze and take it to a warm room, where it should be kept for 4 days at a temperature of 20-27 ° C.
4. After exposure, carefully filter the infusion through a filter.
5. Squeeze the remaining pulp and discard, and pour the juice into a clean bottle and add it, made from sugar, honey and 1.5 liters of warm water.
6. Close the bottle with the wort with a fermentation stopper and put it in a warm place for fermentation, which will last from 25 to 50 days (depending on the temperature in the room).
7. When the fermentation is over, to clarify the resulting wine, it must be decanted into a clean bottle and put back on the water seal.
8. Then you need to take the bottle to a cold room and keep it there for 2 months.
9. Drain the finished wine with a tube, pour into bottles and cork.
10. Store in a dry dark place, laying horizontally. To get a semi-sweet or sweet wine, the amount of sugar for the above weight of berries is increased by 0.5–1 kilogram.

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Blueberry wine, prepared on its own, turns out to be unusually delicate in taste, with a subtle hint of astringency and pronounced berry notes. The technology for making blueberry wine is not particularly simple, you will have to be patient, make a lot of effort and follow the instructions described in the recipe exactly.

However, the result is worth it, because the reward for your efforts will be a charming drink of the highest standard, seducing everyone who sips it. Moreover, along with an undeniably mild taste, homemade elite alcohol has a wide range of useful qualities that can prevent the development of certain diseases, cleanse the body of toxins and strengthen strength.

I invite you to take part in phased parsing a couple of simple, reliable recipes for making blueberry wine, which are adapted for implementation at home.

The proposed method for making blueberry wine completely eliminates the presence of any chemical additives, dyes and artificial yeast.

The composition of the royal drink includes exclusively natural products, which, in their balanced combination, will give us high-quality alcohol with a rich aromatic bouquet, deep dark purple color, moderately sweet and vaguely reminiscent of the elite varieties of grape wines of the most popular brands. A glass of healing liquid after exhausting work will help you relax, forget about hardships and tune in to a pleasant pastime.

Did you know? For winemaking, only fresh juicy blueberries, which were harvested no more than a day ago, are suitable. According to the generally accepted technology for making homemade wines, it is recommended to use unwashed fruits so that wild yeasts, which play a major role in the fermentation process, remain on their skins. However, in the case of blueberries, it must be washed and allowed to drain naturally, otherwise the future wine will acquire a vile taste and repulsive smell. In addition, the berries must be carefully sorted out immediately after harvest, removing rotten, overripe, bruised, moldy or too small.

List of components

Manufacturing process

1. Since wild yeast on the surface of blueberries will only harm the future drink, it is necessary to prepare raisin sourdough. To do this, grind unwashed raisins in a meat grinder, and then put it in a liter glass jar.
   
   
2. We also pour 40-50 g of granulated sugar there and pour 200-300 ml of spring water.
3. We stir the ingredients well and cover the jar with gauze in order to avoid dust and insects getting into the starter.
4. We insist the mixture in a warm place for about 3-4 days. Ripe blueberries are carefully sorted out, removing debris, overripe, rotten and small fruits.
5. Gently rinse the selected berries with running water, then spread them on paper towels, allowing the liquid to drain naturally.
6. We transfer the dried blueberries to an enameled pan and grind well with clean hands or using a blender until a homogeneous slurry is obtained.
   
   
7. We add raisin sourdough and 300 g of granulated sugar there, stir.
8. We cover the wort with gauze, having previously folded it into 3-4 layers, and transfer the pan to a dark, calm room with a temperature of at least 19 degrees. Every day we stir the mass with clean hands, submerging the surfaced pulp in the liquid.
9. We insist the must for at least 3-4 days, until the first signs of fermentation appear - a sour smell, hiss, foam.
10. We pass the fermented wort through a gauze filter, while carefully squeezing the pulp of the fruit.
11. Pour the liquid part of the wort into a fermentation vessel, and fill the blueberry pulp with spring water and let it brew for half an hour. Then we filter the infused liquid, squeeze out the pulp and throw it away - it will no longer be needed.
12. Pour the purified liquid into the fermented juice. The fermentation tank should be filled no more than 70%, this is an important nuance for normal fermentation.
13. Add 500 g of sugar to the wort, stir and install a water seal.
    
    
14. We transfer the vessel to a dark, unventilated room with a temperature of 18 to 28 degrees.
15. After five days, add the remaining sugar to the wort. To do this, remove the shutter, pour 300-400 ml of juice and dilute the sweet component in it. The resulting syrup is poured into the fermentation tank and the water seal is installed again.
16. After about 30-40 days, fermentation will end, then carefully drain the young drink from the sediment formed at the bottom of the container, using a thin tube or short hose.
17. We pass the liquid through a gauze filter and pour it into a clean vessel, filling it to the top. At this stage, you can sweeten the drink or fix it with medical alcohol or quality vodka in an amount of 3-15% of the volume of young wine. Remember that fortified wine has a longer shelf life, but is less aromatic and more harsh in taste.
18. The container with the drink is hermetically corked with a tight stopper. If sugar was added, then it is necessary to install a water seal for another 7-10 days in case re-fermentation begins.
    
    
19. We place alcohol in a cool place with a temperature of 5 to 15 degrees and leave it there to ripen for at least 2.5-3 months.
20. In the process of aging, once every 20-25 days we drain the alcoholic liquid from the sediment, pouring it into a clean vessel.
21. Blueberry wine is ready for tasting when the sediment no longer appears.

Did you know? The ideal way to preserve the extraordinary taste of blueberry wine for three years is to pour the finished product into oak barrels and store it in a cool room. However, if this is not possible, then ordinary glass bottles will do. If you strictly follow the presented recipe, then you will get approximately 3-4 liters of homemade alcohol, with a strength of 10 to 13 turns.

Blueberry honey wine recipe

This method of making wine from blueberries allows maximum reliably save a large amount of vitamins that are found in perishable fruits, and the presence of honey in the composition adds its portion of useful substances. The result is a healing drink, the use of which within reasonable limits helps to strengthen the immune system, prevent colds, cleanse the body of toxins, and, according to some, has a rejuvenating effect.

List of components

Manufacturing process

1. Carefully sort out the blueberries, then rinse with running water, dry and grind until a homogeneous slurry.
   
   
2. We spread the berry puree in an enameled container and fill it with 500 ml of spring water.
3. In a separate bowl, mix the rest of the water, granulated sugar and honey.
4. We mix the ingredients, then send them to low heat and cook the syrup until the grains of the sweet component are completely dissolved.
   
   
5. Cool the prepared syrup to a temperature of 23-25 ​​degrees and mix it with berry gruel.
6. We cover the pan with a gauze cloth and insist the mass in a warm place for four days.
7. Pour the sparkling wine into a fermentation vessel, and send yeast diluted in a small amount of water according to the instructions described on the package.
8. We install a water seal on the neck of the container and wait for the end of the fermentation process.
9. We filter the young wine through a gauze and cotton filter, while carefully squeezing the pulp.
   
   
10. Pour the purified liquid into a clean vessel, filling it to the very neck.
11. We transfer alcohol to a cool place for full maturation.
12. We withstand the drink for two months, periodically draining it from the resulting sediment into another container. This action will help to make a transparent beautiful wine of the highest standard.
13. Ripened alcohol is poured into glass bottles. The finished product is stored in the cellar or refrigerator for up to three years.

Blueberry Wine Recipe Video

Video #1. In this video, an experienced winemaker shows step-by-step instructions for making blueberry wine at home. The master tells in detail what needs to be done and how to make the drink really worthy and of high standard.

Video #2. Having experimented a lot, a professional in his field offers the most successful blueberry and wild raspberry wine recipe.

Helpful information

• Be sure to pay attention to the tasting characteristics of excellent blackberry wine.
• It boasts an unprecedented taste and special aroma.
• A completely original taste is obtained from, which, by the way, is not so difficult to cook yourself.
• Of course, I can't help but advertise the fantastic taste and amazing aroma of "prune wines".

Despite the apparent complexity and the possibility of making a mistake, making blueberry wine at home is quite simple. All you need is a little patience and following the instructions exactly. The result is so stunning and incomparable to any other homemade drink that, I assure you, it is worth starting a selection of the necessary components right now. Good luck and victories in the exciting field of winemaking!

Blueberries are an excellent base for making homemade wines. Homemade blueberry wine tastes just as good as grape wine.

As experts point out, the process of making blueberry wine requires care and strict adherence to technology. This is largely due to the characteristics of the fermentation of blueberries. Therefore, it is extremely important to maintain absolute sterility, which will not allow harmful pathogens to enter the wort.

In order to proceed directly to the very process of making homemade blueberry wine according to the recipe, it is necessary to select only the freshest and juiciest berries that were harvested no more than a day ago. It is extremely important to remove rotten or overripe fruits from the total mass, from which blueberry tincture can be prepared separately, since the process of its preparation does not impose such strict requirements on raw materials. After the unwanted fruits are removed, the blueberries should be washed and dried well.

As a rule, experts do not recommend washing the berries so that the wild yeast formed on the skin retains its properties. But in the case of blueberry wine, it is important to strictly follow the preparation technology in order to prevent the appearance of an unpleasant aftertaste of the finished drink. Therefore, an ordinary sourdough for wine, which is prepared, as a rule, three days before laying the must, or wine yeast, which can be purchased at a regular store, can become an analogue of wild yeast. Also, wild yeast can be replaced with raisins, provided that you are absolutely sure of its quality.

When starting the cooking process, make sure that all working containers are thoroughly washed and dried. The same requirements apply to your hands: you need to work with the wort only with clean hands to avoid the spread of pathogens. In addition, make sure that there are no foreign odors in the room that can harm the finished product.

So in composition of house wine from berries blueberries includes:

• 4 kg of blueberries;
• 2 liters of clean water;
• 1 kg of granulated sugar;
• 100 gr. raisins or wine yeast.

How to make homemade blueberry wine step by step

1. Clean and dried blueberries crush into a homogeneous mass and place in a container with a wide mouth.
2. After that, it follows add self-cooked sourdough, raisins or wine yeast. Stirring carefully, add 300 gr. granulated sugar. Then close the mouth with gauze or any other cloth and transfer the container to a place protected from light, where you can easily maintain a temperature of 18 to 25 ° C. Stir the resulting berry mass once a day, preferably using a wooden stick. You can mix the mass with clean hands, but do not forget about pathogens, the accidental contact of which will spoil the taste of your homemade wine.
3. Signs of fermentation (foam and sour smell) that appear after 3-4 days mean that it is time wring out the wort through gauze, pouring the liquid part into a fermentation container. Pour the remaining pulp with warm water, leave for 15-20 minutes, then squeeze it well again with gauze and combine the resulting liquid with the fermented juice. Spent pomace can be safely disposed of, as they are no longer required.
4. The resulting wort should add 300 gr of granulated sugar, after which, install a hydraulic lock on the container, which can be made from an ordinary medical glove, after making a small hole in one of the fingers. Then install the container in a place protected from light, maintaining the temperature there also from 18 to 25 ° C.
5. The last 300 grams of granulated sugar should be added in five days. To do this, you need to drain a little fermenting juice (approximately 0.5 liters) and dilute 300 grams of sugar in it. Pour the resulting sugar syrup back into the container and install the water seal back.
6. The fermentation processes will end in 25-40 days, when the liquid becomes noticeably lighter, and a thick sediment forms at the bottom. When you make sure fermentation completed, it is necessary, using a thin tube, to drain the wine into another clean container. It is extremely important not to touch the sediment.
7. After that, the container should be tightly close and put away for two or three months in a dark and cool place, the temperature of which is maintained at 10-16°C, for aging. By the way, in the future, homemade blueberry wine will be blown away to store at the same temperature.
8. Repeat the procedure for removing wine from the sediment described above and pour the finished wine into storage containers, providing them with airtight stoppers to prevent spoilage of the finished product.