I am planning on making a bottle of blueberry wine. The recipe I use is:
One bottle dry white wine (I’m using a Chardonnay because that’s what I have on hand)
3 cups blueberries (if frozen, use unsweetened)
1/4 cup sugar.
Mix all together, stir until sugar dissolves. Cover and chill three days. Serve chilled.
I usually crush the berries and then strain when ready to serve.
Anyone have any better recipes?
Have you considered simply buying actual blueberry wine?
Or are you looking to make something more like a rumtopf via your maceration?
No, I’m not planning a rumtopf. And I suppose I could just go buy blueberry wine instead. I just like making things.
Title seemed misleading, lol. I thought you were going to make proper wine from blueberries (homebrewer here!). Not that there’s anything wrong with your method, but non-grape wines are always a treat!
An old tome devoted to wine making I’ve inherited has recipes for blackberry, black currant, gooseberry and elderberry wine, yet none for blueberries. I don’t see why you couldn’t buy mounds of blueberries, juice them and ferment them with proper brewer’s yeast. Here’s one I found in a google search:
This one sounds halfway decent!
Then make me some! All I found in all my googling was recipes for homebrewing…nothing at all like the quick and easy recipe I had. I make lots of liqueurs for Christmas gifts, and I thought I might try the wine…but it won’t keep until Christmas like a liqueur will, so I have abandoned the plan, bought myself a bottle of a local blueberry wine, and I’m going to make scones instead.
If you brewed some blueberry wine about now, it would keep until Christmas! Unless you mean it wouldn’t keep in the sense that you would drink it all. I’ve had that problem with my wines before. 
Also, when you say you make your own liqueurs, do you mean to say that you have stills and all that fancy business? If so, I am über impressed by whatever setup you have going!
The point is cheap Christmas gifts…if I bought all the stuff needed to make wine, it would not qualify. And the liqueurs I make are all things added to vodka. I’ve made limoncello, an Italian cream, a coffee liqueur, and I have a recipe for an amaretto cream one…plus a mint one, I think.
Ooooh, and how could I forget…I picked pears tonight for a pear liqueur.
Well, if you’re going to add blueberries to grape wine, why not go for a robust merlot or pinot noir?
Wouldn’t the flavor of merlot overpower the delicateness of blueberry? And the recipe called for white wine.
Unlike proper all-grain beers, “country” (i.e., non-grape) wines tend to be dead simple to make. Get some fruit, put it in a bag, smoosh it up a bit (optional if it’s frozen), add water, sugar, and a suitable wine yeast, ferment, remove fruit, ferment a bit more, rack to a secondary, ferment some more, bottle, age, drink. I’ve not made any lately, but when I get back into home alcohol-production, I plan to focus my efforts on the “wine” side, rather than beer. Note that you can’t use brewer’s yeast–it won’t tolerate the higher alcohol content of a wine.
The hardest part is the aging, but then, it’s optional–young wine might be a bit rough, but it’ll drink just fine.