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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. 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. 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. 3

    Raisins

    Mash the raisins and wring the juice out well.

  4. 4

    Mix and strain

    Dissolve the sugar in the juice and strain everything into the cask.

  5. 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. 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).

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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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