Update: Blueberry Wine

So we tried our hand at Blueberry Wine. It was several months ago when we started it-- using frozen berries picked fresh with our own hands at Tammen's Treeberry Farm in Essex last July. We used 9, yes NINE, pounds of berries in this stuff. We made 3 gallons of wine, with a Montrachet yeast; and just now, we've clarified it, added a bit of sweeter (it fermented out VERY DRY) and bottled it up. Keep your fingers crossed-- that was HOURS of berry picking, and a heck of alot of blueberry pancakes we gave up for the 14 bottles of blueberry wine we made. So far, it's best chilled slightly, at basement temperature (around 60 degrees.) It has a nice blueberry taste, with a pretty hot finish. I'm thinking that alcohol taste going down will definitely calm down in the bottle. And hopefully with the bit of added sugar, it'll be the perfect refreshment on a hot summer's day.

Cheers!