Just 4 u
Ingredients:
½ lb. dried bilberries Yeast nutrient and yeast
4 oz. raisins 2 ½ lb. sugar
1 gallon water. 1 level teaspoon citric acid
Method:
Chop the raisins and pour the boiling water over them, the bilberries, and the
sugar. Stir well to dissolve sugar. Allow to cool, then add citric acid, nutrient and yeast.
Keep covered in warm place and stir daily for a week, pushing the fruit down. Strain into
fermenting jar, ferment, rack when clear, and bottle. An excellent dry red table wine, best
made with a Bordeaux or Pommard yeast. For a sweet wine increase sugar to 3 lb. and
use a Burgundy yeast.
N.B.—It is possible to take a second "run" off the discarded fruit by adding
another gallon of boiling water, more sugar, more nutrient and more acid. When it cools,
add some of the first batch of fermenting wine as a starter and ferment for 10 days on the
pulp, and continue as before. A lighter wine will result.
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