Best Huckleberry Wine

CRUSH 3 quarts (about 4 lbs or slightly less) of wild huckleberries in large container

ADD 1 to 1.5 gallons water

Cover loosely, store in cool, dark place for two weeks
(STIR DEEPLY 2 – 3 TIMES DAILY!)

When solutions gets VERY purple (about 2 weeks):

* Strain out berries
* Add 1 to 2 pounds of sugar (about 2 to 4.5 cups) to solution
* Transfer into jar/water trap
* Ferment for 3 to 6 months
* (Make sure water does not evaporate out!)

TIPS:

* More sugar for sweeter wine
* Less sugar for dryer wine
* Ferment at cooler temps, takes longer, but better flavor
* Ferment at wamer temps, quicker to drinking stage, but lower quality

Enjoy!

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3 Comments

  1. Comment by Kris:

    Can anyone comment on this wine recipe? I’d love to try it, but don’t want to waste a bunch of berries like last year.

  2. Comment by Regina:

    I think it needs more ingredients that what it is saying.

  3. Comment by sandy:

    Recipe calls for huckleberry, water and sugar — what would be missing??

    Did you check out this post: http://wildhuckleberry.com/2013/07/17/huckleberry-mead-recipes/

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