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).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 744)~94% of the text changedremovedadded

~~50 liter blåbær. 6 kg demerarasukker (brunt rårørsukker). 25 g vinsyre (vinstensyre) (kan tilsettes ved omstikking i desember). 5 g~~ (40 l. anker.) Ingrediensliste: 40 l. blåbær 5¼ kg. demerara 30 gr. vinstensyre 4 gr. tannin ~~(kan~~ rengjær (Bordeaux) vann 2° gr. gjærnæringssalt Fremgangsmåte: Vingjæren tilberedes som det står på bruksanvisningen. Bærene knuses, tilsettes ~~ved omstikking i desember).~~ 1 ~~kg rosiner (kan erstattes~~ kg. sukker kokt med ~~vingjær (bordeaux)).~~ 10 ~~liter vann (til skrottene). 2,5 dl~~ l. vann ~~(til å løse tannin~~ og ~~vinsyre). Rens blåbærene og knus dem. La massen stå~~ 20 gr. gjærnæringssalt; når dette er avkjølet til 20° C., tilsettes straks den tilberedt gjær. Står overdekket i ~~2 døgn~~ uke, men under daglig omrøren. Saften presses godt ut, has på anker. Bærmassen overhelles med mer kokende vann, står et ~~ikke for varmt sted, og press den.. Hell 10 liter vann over skrottene (pressemassen), la stå~~ par dager, kokes, presses, siles. I den varme saft opløses resten av sukkeret, gis et opkok, avkjøles til ~~neste dag og press igjen.. Mos rosinene og vri saften godt fra.. Løs opp sukkeret i saften~~ 20° C. og ~~sil alt~~ has på ~~ankeret.. Løs tannin og vinsyre~~ ankeret. Ankeret fylles som før omtalt. Tannin tillike med vinstensyren has først på når gjæringen er over, løses op i ~~2,5 dl vann~~ ½ l. lunken vin. Vinen klares om nødvendig og ~~tilsett. Dette~~ kan ~~også vente til omstikkingen i desember.. Sett ikke gjærspunset i~~ tappes før ~~vinen har kommet godt i gjær, for blåbær kommer sent i gjæring. La vinen gjære ferdig i kjelleren og stikk den om.~~ jul. Mørke flasker, gode korker som overbindes eller paraffineres.

Note on Modernised

Mål og enheter er modernisert (gr. → g, l. → liter), «demerara» er forklart som brunt rårørsukker, og fremgangsmåten er delt i nummererte trinn. Mengdene er beholdt som i originalen (50-liters anker).

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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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