How long does the blueberry wine take?

Count on a long time: the crushed berries stand for 2 days before pressing, the pomace with 10 l water stands until the next day, and the wine is racked in December. The total process is estimated at around half a year (about 180 days) before it is finished.

What are the proportions in the recipe?

For a 50-liter cask: 50 l blueberries, 6 kg demerara sugar, 25 g tartaric acid, 5 g tannin, 1 kg raisins, and water. As a rule of thumb, 1 l juice, 1/2 l water, and 270 g sugar are given.

Why shouldn't the fermentation bung be set in right away?

Blueberries ferment slowly, so the fermentation bung should not be set in until the wine has come well into fermentation. The tannin and tartaric acid can also wait until the racking in December.

Can I use yeast instead of raisins?

Yes, the recipe from Henriette Schønberg Erken's Stor kokebok (1914) says that instead of raisins you can add pure yeast (bordeaux).

Blueberry Wine

Erken's blueberry wine (1914) for a 50-liter cask (anker): 50 l blueberries, 6 kg demerara sugar, 1 kg raisins, tannin, and tartaric acid. The berries are crushed, stand 2 days, and are pressed; the pomace is steeped with 10 l water. Blueberries ferment slowly, so the fermentation bung is set in late.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 618 (falt i det fri)

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About the dish

From the chapter "Winemaking, liqueurs, etc." in Henriette Schønberg Erken's Stor kokebok (1914). Homemade berry wine was laid down in wooden casks ("anker") in the cellar, and the recipes are calculated for large quantities of berries from one's own garden or the forest.

How to make it

1
Crush the berries
Clean the blueberries and crush them. Let the mash stand for 2 days in a place that is not too warm, and press it.
2
Steep the pomace
Pour 10 liters of water over the pomace (the pressed mass), let it stand until the next day, and press again.
3
Raisins
Mash the raisins and wring the juice out well.
4
Mix and strain
Dissolve the sugar in the juice and strain everything into the cask.
5
Tannin and tartaric acid
Dissolve the tannin and tartaric acid in 2.5 dl water and add them. This can also wait until the racking in December.
6
Fermentation
Do not set the fermentation bung in until the wine has come well into fermentation, for blueberries ferment slowly. Let the wine finish fermenting in the cellar and rack it off.

Changes from the original

Measurements and units have been modernized (gr. → g, l. → liter), "demerara" is explained as brown raw cane sugar, and the method has been divided into numbered steps. The quantities have been kept as in the original (50-liter cask).

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 618) → 1949 (korrekturlest, s. 744)~91% av teksten endretfjernetlagt til

~~(50 l.s~~ (40 l. anker.) ~~50 1. blaabær 6~~ Ingrediensliste: 40 l. blåbær 5¼ kg. demerara 25 30 gr. vinstensyre 5 4 gr. tannin ~~1 kg. rosiner vand.~~ rengjær (Bordeaux) vann 2° gr. gjærnæringssalt Fremgangsmåte: Vingjæren tilberedes som det står på bruksanvisningen. Bærene ~~renses og~~ knuses, ~~staar i 2 døgn paa et ikke for varmt sted, presses. Skrottene paaheldes~~ tilsettes 1 kg. sukker kokt med 10 l. ~~vand, staar~~ vann og 20 gr. gjærnæringssalt; når dette er avkjølet til ~~næste dag, presses. Rosinerne mases itu, saften vrides~~ 20° C., tilsettes straks den tilberedt gjær. Står overdekket i uke, men under daglig omrøren. Saften presses godt ~~fra. Sukkeret~~ ut, has på anker. Bærmassen overhelles med mer kokende vann, står et par dager, kokes, presses, siles. I den varme saft opløses ~~i saften~~ resten av sukkeret, gis et opkok, avkjøles til 20° C. og ~~siles paa~~ has på ankeret. ~~Tanninen og~~ Ankeret fylles som før omtalt. Tannin tillike med vinstensyren ~~opløses i 1/4 l. vand og haves paa. Dette kan ogsaa~~ has først ~~tilsættes ved omstikningen i december maaned. Gjærspuns bør ikke sættes i, før vinen~~ på når gjæringen er ~~kommet rigelig i gjær, ti blaabær kommer langsomt~~ over, løses op i ~~gjæring. Istedenfor rosiner kan tilsættes rengjær (bordeaux). Forhold av saft, vand og sukker kan være 1 l. saft, 1/2~~ ½ l. ~~vand, 270 gr. sukker. Halvt skintryte og halvt blaabær gir en god~~ lunken vin. Vinen klares om nødvendig og kan tappes før jul. Mørke flasker, gode korker som overbindes eller paraffineres.

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Frequently asked questions

How long does the blueberry wine take?: Count on a long time: the crushed berries stand for 2 days before pressing, the pomace with 10 l water stands until the next day, and the wine is racked in December. The total process is estimated at around half a year (about 180 days) before it is finished.
What are the proportions in the recipe?: For a 50-liter cask: 50 l blueberries, 6 kg demerara sugar, 25 g tartaric acid, 5 g tannin, 1 kg raisins, and water. As a rule of thumb, 1 l juice, 1/2 l water, and 270 g sugar are given.
Why shouldn't the fermentation bung be set in right away?: Blueberries ferment slowly, so the fermentation bung should not be set in until the wine has come well into fermentation. The tannin and tartaric acid can also wait until the racking in December.
Can I use yeast instead of raisins?: Yes, the recipe from Henriette Schønberg Erken's Stor kokebok (1914) says that instead of raisins you can add pure yeast (bordeaux).

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