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Strawberry Banana wine is still my favorite, but this blueberry cheesecake wine comes really close. 10/10 recommend.

3-4 pounds sugar + 3 cups water to make simple syrup
4-5 pounds frozen blueberries (crush them a little just to release the juices and tannins)
1 campden tablet
1 tsp yeast nutrient
1/2 tsp acid blend
1/2 tsp pectin enzyme
1/4 tsp wine tannin
Wine Yeast (I used about half the packet for one gallon batch and red star brand)

I also topped the water off just to bring the levels up and checked my potential alcohol percentage using a hydrometer. I’m still a novice so this was a test batch, but it came out it great! Feel free to tweak this recipe to your liking.

For back sweetening I used Torani cheesecake flavoring.

I also added bentonite in primary to help clear my wine.

39 Comments

  1. Look I’m just gone start by saying Jesus loves you Jesus loves everybody but I find it very racist that you said “ all my black wine makers” you got something against white people cause if I said all my white wine makers i guarantee you somebody would get mad so I don’t know if I’m the only one but I’m getting tired of this y’all calling us racist for having a black lady on a syrup bottle but expecting us to sit down and listen to y’all hate. I’m not mad and I forgive you as our father in heaven would but I hope you see my point and if you dont I really don’t care but Jesus loves you.

  2. Imagine a white person said “all my white wine makers out there”. If it sounds racist for a white person to say it sounds the same for you.

  3. I was JUST in the supermarket trying to figure out if active dry yeast could make my fruits into wine. So thankful to connect to you! thank you for sharing!

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