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Blueberry Port Wine Recipe


Under Canadian and European Union laws, only the wine from Portugal can technically be labeled “Port.” However, this blueberry port-style wine from Canada gives quite a good imitation of the original product.


  • 12 cups blueberries
  • 12 cups water
  • 1/2 cup dry malt
  • 4 cups granulated sugar
  • 1 teaspoon yeast nutrient
  • 2 Campden tablets, crushed
  • 1/2 teaspoon acid blend
  • 1/2 teaspoon pectic enzyme
  • 1 package Port yeast


Crush the berries lightly and stir in the 12 cups water, dry malt, sugar, yeast nutrient, Campden, acid blend, and pectic enzyme. Once the sugar has dissolved, stop stirring and allow the mixture to rest for 8-12 hours, or overnight.

Specific gravity should be 1.090. (If needed, add a small amount of sugar to increase specific gravity.) Sprinkle the Port yeast over it and allow it to sit, stirring once daily, for 5 days. Strain the must and squeeze out the juice.

Rack into a 3-gallon secondary fermentor, add additional water to make up the volume, and apply an airlock. Rack the wine in 3 weeks, and again at every 3 months for 1 year. Bottle. For the best flavor, allow a year for the wine to mature before enjoying it.

Makes 3 gallons.

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