Kuchnia

Wino z B amer

3-4lbs (1.3-1.8kg) fresh blueberries. Or the equivalent weight of frozen blueberries. If you’re using frozen, leave them to thaw slightly for around 30 minutes before using them.
2-2.5lbs (900g-1.13kg) granulated sugar, plus extra on standby for sweetening your wine later on in the process.
Half a teaspoon of citric acid, or the juice of one organic lemon.
Half a teaspoon of pectic enzyme. This is not strictly necessary, but it does help to break down any solids in the wine after fermentation. If you can’t get it, you won’t do any damage to the wine by leaving it out – you may just need to rack the wine one extra time (more on this below).
Red wine yeast. Follow the instructions on the packet to find out how much you need to use and how it should be added – each brand will differ slightly on this.
Yeast nutrient. Again, each brand is different so just follow the instructions on the pack.
Wine stopper/stabilizer such as potassium sorbate