Country Blueberry Wine

“My mother, who is 89 and lives next door in her own little cottage on the farm, for years made what she called ‘country wines.’ Blueberry was one of her favorites.” - blueberry grower Rick Dale, Highland Valley Farm, Bayfield, WI

• 8 quarts blueberries
• 1 five gallon non-metallic container
• 2 gallons water
• 5 pounds sugar
• 1/2 oz. yeast (2 packages)

Wash berries Put water into an enamel pot and bring to a boil. Let water boil for a few minutes and then pour over berries. Cover and let stand for 24 hours, mashing the berries a few times.

Strain the juice into an enamel, glass, or plastic container, pressing the berries through a cloth until every drop of juice is out.

Clean the enamel container, or a crock, and pour the juice back into it. Add sugar and dissolve it thoroughly. Heat the liquid to lukewarm.

Dissolve the yeast into 1/2 cup of warm water and pour it into the crock over the juice. Cover and let stand in warm place (65-70F) to ferment. This will take from 10 to 21 days.

When fermentation has ceased (stopped bubbling): strain, clear, and fine. I put it into one gallon glass jars to settle for the fining (clearing process) for about 10 days to two weeks.

When it is a shining bright purple color: siphon into bottles and cork. Age at least one year before drinking.