Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas (Affiliate link helps support the channel)
Thank you for doing all of these Jack Keller wines. I have had the book for over 1 1/2 years already and have used it as a starting point, for several wines already. But that you for doing this series.
It’s really a great book and each recipe makes for a wonderful starting point. It’s a neat exercise in learning how different flavors work together to find that perfect balance.
I have a blueberry acerglyn almost finished and this has me even more excited! Compliments of your buddies from craft a brew. Thank you Doin' The Most for your education in the videos i wouldnt be doing this without having watched your videos first. Cheers!🥂
Fun fact: When the Vikings discovered Canada they named it Vinland. It translates to Wineland, because they discovered these small grapes growing everywhere and were great for making wine. Those little grapes turned out to be blueberries. The Vikings ultimately returned to Greenland but they'd come back in the summers to acquire lumber for building ships and more of these blueberries. But the climate was too rough for them to establish a permanent settlement. Anyway, could you take some fresh wild blue berries without rinsing them to keep that natural bacteria that lives on the surface of the blueberries. Its the same as the one on grapes so i hear. And simply put the whole berry in a food juicer like the ones old winery used and try making pure wild blueberry wine or at least something close to what the Vikings would have made. Wild blue berries grow pretty much everywhere is the Canadian Shield region but also along the Saint-Laurent river and other areas near water where bedrock is exposed.
I have a 3 gallon batch of blueberry mint wine fermenting now. 12 lbs. berries mashed/chopped, 6 lbs. sugar with 1/2 dry ounce mint juice of 2 lemons, strong tea from 2 tea bags for tannin. Primary fermentation 3 weeks then pull out the bag. All from the garden. I check the specific gravity after fermentation is complete after 2 racking's and add sugar to get 1.015 mid sweetness.
Have you ever thought about aging them in oak barrels? I’m making your plum wine right now but with some modifications and I’m looking into using a barrel
I grew up in Canada and lived in Maine a good part of my life. We grew up making blueberry wine and can tell you from watching my grandmother making wine is not as complicated as you made it. The fruit flavor on the palet is easy. All you have to do is add 2 tablespoons of fresh squeezed lemon juice after you transfer the blueberry juice in the carboyle and let that ferment for 2 weeks for the alcohol formation and then if you want natural carbonation you leave it fermenting for another week. We don't use all that fancy yeast, it's not needed. Our wine recipe is well known throughout Canada and Maine and I get requests to make it all the time.
Don't overthink this, you're making blueberry wine. Keep it simple! Mastering a simple process rather than mastering complication will only consume your time and cost you more money and you're not going to improve the wine all that much.
Yesterday my wife and I finished fermenting our first cider. We didn't take into account the loss and our secondary is at the "shoulder" of a 1 gal carboy with airlock. Final gravity was 1.000 with no visible activity. Is it critical for us to rebatch immediately into smaller containers?
Slightly different recipe, but I started a similar blueberry wine about a bit ago that's clearing now. When I tried a sample while transferring off the blueberries, bone dry blueberry is so weird! Adding some sugar back totally brings back the expected blueberry taste (though I totally get why you're not doing that for this series). I've now been putting off bench trialing the exact sugar level for a few weeks while it sits 😅
That does look like a good recipe except for the grape juice. Not having tasted it I really can't say though. I made a 5 gal batch using the well known 1 gal juice concentrate for wines we all know. I added a pound of pureed blueberries to it. It fermented dry. I thought it turned out very good. When ever I make an apple wine I add frozen apple concentrate to the juice to it to raise the sugar level and intensify the apple flavor.
Funny… generally I tend to prefer using apple juice with ‘mild’ berries like blueberries or elderberries. Instead of juice concentrate, which is difficult to get and quite expensive in Belgium, I substitute part of the water or all the water with the cheapest juice from concentrate that I can find… unless it’s apple season and I can get my hands on a donation of a neighbour’s bumper crop, or unless my own apple tree is being generous. Then I give my juicer a workout! I think I’m going to give this one a try but with apple juice and a slightly higher proportion of berries. I’d add that surplus in secondary for part of the finished wine to see the difference it makes.
I have to let someone else get in First 🥇 Spot , every now & then , just to make it interesting . Then take EM Down a Notch or 2 , when they Least Expect It . CONGRATULATIONS 👏🎈💥🎉🎊🤯👌👍
grape juice would ruin this. I want to make blueberry wine, not blueberry flavored wine. Use one more pound of fruit. Use water instead of juice. Add sugar to OG=1.1
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
These Jack Keller wine videos are always so fun!
I really enjoyed the series!
Thank you for doing all of these Jack Keller wines. I have had the book for over 1 1/2 years already and have used it as a starting point, for several wines already. But that you for doing this series.
My pleasure, honestly. I always looked up to Jack so it feels great to honor his work in this way!
How and when do you make it less dry and more sweet? Thanks!!
I just got his book for my Birthday and I'm looking forward to trying some of the recipes
It’s really a great book and each recipe makes for a wonderful starting point. It’s a neat exercise in learning how different flavors work together to find that perfect balance.
Thanks for doing the Blueberry Wine BC, I hope to continue to see more of the Keller Wine series from DTM!
I’ve gotta think through that! Starting 12 wines at once was a real challenge!
Love these fruit wine videos. Im looking forward to doing a blueberry ferment, so I’ll be checking out your other blueberry videos, as you suggested.
I think a big fruit load, a touch of sweetness, and a nice oak all work wonders for blueberries. Best of luck with it!
Fruit ferments, you don’t really need the yeast. But that brew bag is a great idea!!
I have a blueberry acerglyn almost finished and this has me even more excited! Compliments of your buddies from craft a brew. Thank you Doin' The Most for your education in the videos i wouldnt be doing this without having watched your videos first. Cheers!🥂
That’s great to hear! I love the folks at Craft A Brew. They’ve been a lot of fun to work with.
Fun fact: When the Vikings discovered Canada they named it Vinland. It translates to Wineland, because they discovered these small grapes growing everywhere and were great for making wine. Those little grapes turned out to be blueberries. The Vikings ultimately returned to Greenland but they'd come back in the summers to acquire lumber for building ships and more of these blueberries. But the climate was too rough for them to establish a permanent settlement.
Anyway, could you take some fresh wild blue berries without rinsing them to keep that natural bacteria that lives on the surface of the blueberries. Its the same as the one on grapes so i hear. And simply put the whole berry in a food juicer like the ones old winery used and try making pure wild blueberry wine or at least something close to what the Vikings would have made.
Wild blue berries grow pretty much everywhere is the Canadian Shield region but also along the Saint-Laurent river and other areas near water where bedrock is exposed.
Based Vikings
Really Enjoyed Your Video , Thanks ! 🐯🤠
Cheers Pat!
I've got Maine low-bush type blueberries here. Any suggestions for how much extra sugar to add per gallon to compensate for their tartness?
I have a 3 gallon batch of blueberry mint wine fermenting now. 12 lbs. berries mashed/chopped, 6 lbs. sugar with 1/2 dry ounce mint juice of 2 lemons, strong tea from 2 tea bags for tannin. Primary fermentation 3 weeks then pull out the bag. All from the garden. I check the specific gravity after fermentation is complete after 2 racking's and add sugar to get 1.015 mid sweetness.
Stellar 🌟Recipe🗒! Blueberry 🫐is such a great 👍ingredient! Where you at Tiger🐯Pat🤠?
😂😂
I'm just Hanging around ,😶🌫️ 🤫, Peeping . Seeing Who's there 😉. 🐯🤠
Geez! Some commitment there. Waiting a year to film the tasting. 👍
Have you ever thought about aging them in oak barrels? I’m making your plum wine right now but with some modifications and I’m looking into using a barrel
Do you keep your wine and mead In a wine fridge or a cellar or do you just leave them room temp?
I keep most things at room temp, which ends up being 68-70F in the studio storage closet on average most of the year.
I grew up in Canada and lived in Maine a good part of my life. We grew up making blueberry wine and can tell you from watching my grandmother making wine is not as complicated as you made it. The fruit flavor on the palet is easy. All you have to do is add 2 tablespoons of fresh squeezed lemon juice after you transfer the blueberry juice in the carboyle and let that ferment for 2 weeks for the alcohol formation and then if you want natural carbonation you leave it fermenting for another week. We don't use all that fancy yeast, it's not needed. Our wine recipe is well known throughout Canada and Maine and I get requests to make it all the time.
Doing the same recipe any advice on getting higher ethilic levels?
Don't overthink this, you're making blueberry wine. Keep it simple! Mastering a simple process rather than mastering complication will only consume your time and cost you more money and you're not going to improve the wine all that much.
Yesterday my wife and I finished fermenting our first cider. We didn't take into account the loss and our secondary is at the "shoulder" of a 1 gal carboy with airlock. Final gravity was 1.000 with no visible activity. Is it critical for us to rebatch immediately into smaller containers?
Slightly different recipe, but I started a similar blueberry wine about a bit ago that's clearing now. When I tried a sample while transferring off the blueberries, bone dry blueberry is so weird! Adding some sugar back totally brings back the expected blueberry taste (though I totally get why you're not doing that for this series). I've now been putting off bench trialing the exact sugar level for a few weeks while it sits 😅
Sounds like some good inspiration to get on that balancing! It is the most fun kind of homework, am I right?
Loved the video.
By the way I blame you for the fact that I always have either a blueberry wine or blueberry mead in a fermenter 😂.
That does look like a good recipe except for the grape juice. Not having tasted it I really can't say though. I made a 5 gal batch using the well known 1 gal juice concentrate for wines we all know. I added a pound of pureed blueberries to it. It fermented dry. I thought it turned out very good.
When ever I make an apple wine I add frozen apple concentrate to the juice to it to raise the sugar level and intensify the apple flavor.
Apple juice concentrate can be such a great flavor hack. I’m definitely in favor of that!
Funny… generally I tend to prefer using apple juice with ‘mild’ berries like blueberries or elderberries. Instead of juice concentrate, which is difficult to get and quite expensive in Belgium, I substitute part of the water or all the water with the cheapest juice from concentrate that I can find… unless it’s apple season and I can get my hands on a donation of a neighbour’s bumper crop, or unless my own apple tree is being generous. Then I give my juicer a workout!
I think I’m going to give this one a try but with apple juice and a slightly higher proportion of berries. I’d add that surplus in secondary for part of the finished wine to see the difference it makes.
I do think blueberries in secondary would really help elevate this! Totally agree.
👍
First!!!! I beat tiger pat!!!!
🐯🤠
I have to let someone else get in First 🥇 Spot , every now & then , just to make it interesting . Then take EM Down a Notch or 2 , when they Least Expect It . CONGRATULATIONS 👏🎈💥🎉🎊🤯👌👍
I think I will make this one on the weekend, but i might do the apple con. Sub..
Not if I make it first!
You're not my manager😂
Why not take a risk and just use frozen blueberries without anything but sugar and yeast? It'll probably taste a lot better
i have come to the feeling that many of jack's wines were developed at a time when country wine judging was...let's say, "young"
How is this a simple recipe man, it has 10 ingredients 😅 i like this channel but i feel like its not begginer friendly 😢
Too much yeast-it ate up all the sugars.
grape juice would ruin this. I want to make blueberry wine, not blueberry flavored wine. Use one more pound of fruit. Use water instead of juice. Add sugar to OG=1.1
Too much gabbing in the beginning I’m gone y’all bye