If you are looking to get into beer or wine making, check out this kit below. it is from the same company we bought our first kit from 14 years ago!
https://amzn.to/2J1hTc5
Equipment Needed:
5-10 Gallon Primary Fermenter
5-6 Gallon Carboy: https://amzn.to/2m6pf5n
Air Lock: https://amzn.to/2J9TaCG
Auto Siphon: https://amzn.to/2NB177k
Fruit Bag: https://amzn.to/2L0KyzP
1-Step sanitizing solution: https://amzn.to/2L0L3Kd
Corker: https://amzn.to/2u627Z2
Wine bottles
Corks: https://amzn.to/2zq7yHh
Ingredients Needed:
10lbs of Blueberries
2 1/2 pints of Red Grape Concentrate (bottling process)
4 Gallons of Water
8 pounds of sugar
7 1/2 teaspoons of Acid Blend: https://amzn.to/2N228Ed
4 1/2 teaspoons of Pectic Enzyme: https://amzn.to/2uafozG
4 1/2 teaspoons of Yeast Energizer: https://amzn.to/2u6BBPj
5 Campden tablets crushed: https://amzn.to/2u7sf5V
1 package of EC-1118 wine yeast
Method:
Use ripe but mold-free blueberries. Remove stems, leaves, and foreign matter. 1. Wash and drain blueberries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in the straining bag, tie top and place in the primary. 2. stir in all other ingredient EXCEPT YEAST. NOTE: The Red Grape is added later to the finished wine prior to bottling. Cover primary. 3. After 24 hours, add yeast and cover the primary fermentor. 4. Stir the must daily, record S.G., and press pulp. 5. When ferment reaches S.G. 1.030 (about 5-8 days), strain the juice from bag. Syphon wine off sediment into glass secondary carboy and attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000–about 4 weeks) syphon off sediment into clean carboy and reattach airlock. 7. To aid clearing syphon again in 2-4 months and again if necessary before bottling.
At bottling add 2 1/2 teaspoons of stabilizer then stir in 2 1/2 pints of Red Grape Concentrate or substitute with 2 1/2 pounds of sugar.
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