This recipe yields 5 gallons, but feel free to make more.

Starting Specific Gravity: 1.090- 1.095, Acid .60%

  • 13 Pounds Blueberries or two cans of Vintners HarvestBlueberry Wine Base
  • 11 Pounds White Sugar
  • 5 Gallon Water (or enough to get up to that 5 gallon mark)
  • 1 Level Teaspoon Yeast Energizer
  • 2 Level Teaspoon Acid Blend
  • 30 Each Campden Tablets (one per gallon at beginning and every time you transfer to another fermenter)
  • 3/4 Teaspoon Pectic Enzyme Powder
1 Pack Wine Yeast (EC-1118, CY17 or VR21)

Follow these 10 easy steps to Making Wine.

Step 1: Preparation:  Clean all equipment with a cleaner such as B-Brite, C-Brite, PBW or other similar food safe cleaner.  Sterilize equipment with re-useable Sterilizing Solution below.  Place Large Nylon Bag in clean food grade Fermentation Bucket.

Step 2: Prepare fruit by cutting up larger fruit and breaking skins on smaller fruit. Any large pits should be removed. Use fresh raw ingredients when making wine. Avoid breaking seeds at all costs as it will produce a bitter taste in your wine. Pour fruit and its juices into large nylon bag placed in food grade Fermentation Bucket.

Step 3: Take a Hydrometer reading of your juice by extracting some juice from your Fermentation Bucket.  (See instructions for taking hydrometer reading and adjusting sugar on our website).  Add more sugar (dissolved in warm water) if needed.
Step 4:  Add/Stir in all ingredients (see Ingredient Guide), EXCEPT for the YEAST, into your Fermentation Bucket. Add water to bring the total volume up to 5 gallons. Then add 5 Crushed and dissolved Campden Tablets (or 1.25 teaspoons of Potassium Metabisulphite).

Step 5: Cover the fermenter and wait 24 hours. During this time, the Campden Tablets (Potassium Metabisulphite) are sterilizing the fruit/juice mixture with a mild sulfur gas which kills any bacteria and wild yeast. 

Step 6:  Fermentation:  After the 24 hours, sprinkle the wine YEAST over the surface of the fruit/juice and then attach air lock and lid. You should start to see some foaming activity within 24 hours of adding the wine yeast. Push fruit down into liquid once or twice a day to keep it wet.  Allow this mixture to ferment for 5 to 7 days. Typically, 70% of the fermentation activity will occur during this 5 to 7day period.

Step 7:  After the 5 to 7day period, remove the pulp by lifting out the fermentation bag from the fermenter and discard.  Drain excess juice from the nylon bag into the Fermentation Bucket. Rinse empty bag and allow it to dry for re-use later.

Step 8:  Sterilize (see sterilizing solution below) glass carboy. Siphon the wine into glass carboy without splashing. Leave as much sediment as possible behind. Attach an air-lock filled half-way with water. Ferment for an additional 7 days or until wine starts to clear and airlock. Use your hydrometer to verify that the fermentation is complete before continuing. The wine hydrometer should read Zero (0) on the Brix Scale. 

Step 9: Clearing: Syphon wine off the sediment into another sterilized glass carboy. Leave all of the sediment behind, even if you lose a little wine. Add 1/3 teaspoon of Potassium Sorbate (Stabilizer) per gallon of wine. Potassium Sorbate ensures no further fermentation will occur This is the only time you will need to add stabilizer, but you may need to syphon again into a sterilized glass carboy depending upon the amount of sediment that occurs. Keep Carboy Topped up to the neck.  Add wine of similar color if necessary. 

Step 10:   Bottling:  When the wine has cleared completely and you have no sediment on the bottom of your fermenter, your wine is ready to bottle. Dissolve 5 Crushed Campden Tablets (or 1.25 Teaspoons of Potassium Metabisulphite) and add to cleared wine. Take out a sample of wine and taste it. Make changes and sweeten to taste if desired. Clean and sterilize bottles.  Fill and cork, label and dress bottles.  Store bottled wine in a cool dry place away from direct sunlight.


  • Sanitizing Solution:Dissolve Four crushed Campden Tablets (or 1.25 teaspoons of Potassium Metabisulphite) in one quart of water to make sanitizing solution. Being sanitary is one of the keys to great home wine making.
  • Fermentation Temperatures:Keep fermentation temperatures stable between 70-75 degrees F. Getting the fermentation too cool could result in the fermentation stopping before all the alcohol is made. Getting the fermentation too warm could result in off-flavors in the wine.
  • Sweetening Your Wine:All the sugar will have been fermented out of the wine when finished fermenting. If you prefer your wines sweeter, simply add sugar, honey, etc. to taste. Make sure you have added Potassium Sorbate (stabilizer) in Step 9 before adding any sweeteners. Also make sure sweeteners have been dissolved using pre-boiled water or heat. Also add a Campden Tablet (Potassium Metabisulphite) to sweetener. 
  • Hydrometer: Used to measure sugar concentration and ultimately alcohol content.  Essential tool for fermentation. 

If you have any questions about the wine making process, please feel free to give us a call at 770-507-5998. Our knowledgeable staff is ready to help you.
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