Blueberry Rhubarb Pie Wine Recipe

Directions

• Prepare the Fruit
• At least three hours prior to making your wine, prepare the fruit
• Remove frozen fruit from bag and put it in a large stockpot
• Sprinkle a 1/2 cup of sugar on top of the fruit
• Let macerate for at least three hours (ideally longer), stirring occasionally
• Juice will accumulate in the bottom of the pot and the volume of the fruit itself will shrink
• Prepare the Tea
• Put 2 tea bags in a small pot with 1.5 cups of water
• Bring to a low simmer and turn off the heat
• Cover and let steep at least 30 minutes
• Remove from the stove and let cool to room temperature
• Making the Wine
• Sanitize your equipment
• Transfer the macerated fruit and the accumulated juice into the glass jug or bucket
• Add 1 cup of black tea
• Add 9 cups of water
• Add 3 cups of sugar and stir until dissolved
• Take a hydrometer reading – the SG should be about 1.086
• Add 1/4 tsp bentonite
• Add 1/4 tsp yeast nutrient
• Sprinkle yeast and stir until well mixed
• Fermentation
• Swirl the wine at least once a day to keep the fruit wet
• After about 5-6 days, rack the wine to a clean gallon jug, leaving the fruit behind
• Fill the jug to the gallon line with fresh clean water
• Ferment another 10-12 days until the hydrometer reads 1.000 or less
• Rack into a clean glass jug, leaving behind any yeast that has fallen to the bottom
• Slice one vanilla bean lengthwise without fully cutting through the bean
• Add vanilla bean to jug
• Leave wine until clear or use Sparkolloid as directed for faster clearing
• Add Potassium Sorbate and Campden tablet (if desired for stabilizing)
• Bottle