Hello Everyone! I hope you are having a Blessed and Prosperous day!

If you read my first post titled Making Wine, you will recognize that this is the follow up post. I am sharing this experience to all who are interested.

Yesterday, the final procedure consisted of mashing up my blueberries and adding my sugar water. It takes aprox 2 pounds of blueberries for each gallon of wine. I am making 5 gallons each time. The mashed up fruit is called Must. I then poured my must and sugar water into my butter churn, covered it with cheesecloth, and place on the churn top. The primary reason for covering your must is to keep out fruit flies, other insects, and dust.

Today, I removed the top and sprinkeled one packet of yeast over the top of my must. I do not stir the mixture, but, leave the yeast on top. As the yeast multiplies, it will work its way through the must. After adding the yeast, I placed the cheesecloth and churn lid back on top of the churn. Now, the fermentation process has been initiated and will be allowed to work it's magic over the next 7 days. The yeast converts the sugars into alcahol.

As you can see, the process is fairly simple and straight forward! One of the most important steps is making sure your containers and utinsils are steralized before use. If you fail to do that, you run the risk of contamination of bacteria and wild yeast. That would result in a bad batch of wine. We certainly do not want that to happen!

After 7 days of fermentation, I will strain out the must and transfer the liquid to a Clear Glass jug. More details on that procedure next week.

Thank you for your time, attention, and interest! Please follow my blog and check out some of my other posts!

Anthony