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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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.
I think it needs more ingredients that what it is saying.
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/
It isn’t missing anything, the yeast is on the berries, this is a natural wine! Have some bubbling away right now.
If you are getting yeast fermentation with huckleberry it is wild air borne yeast as hb does not have yeast. It is a distinctive quality of hb over some other berries