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Blueberry or Bilberry Wine

4 servings

Ingredients

• Blueberries, ripe (as needed)
• Elderflower, optional (a little)
• Cinnamon and cloves, optional (a little)
• 500 g Brown sugar, good, per kilogram of juice

Instructions

1. Crush well-ripened blueberries and, after 24 hours, press them through a linen bag.
2. If you want to give the wine a special taste and aroma, mix some elderflower or even some cinnamon and cloves with the blueberries when crushing them.
3. Add 500 grams of good brown sugar per 1 kilogram of juice; as soon as it is dissolved, pour the juice into a small barrel, also reserving a portion in a jug for topping up, and treat the blueberry must during fermentation like other fruit wines.
4. After fermentation, pour it into a clean barrel, bung it well, let it rest for 3-4 weeks, and then bottle the wine.

Modernized from a treasured 19th-century German cookbook.