Blueberry Dancer

[samnorfolk]

ive heard of something called Blueberry dancer does anyone have a reciepe for this

 

[GeorgeSalt]

That's one of my recipes.. 1 litre Tesco Blueberry Juice Drink, make up to full volume with Tesco RGJ. I added 250g sugar, adjust to suit your desired final strength (I aim for 10-12% with most wines). A teaspoon each of tannin and citric acid. Very pleasant :

 

[samnorfolk]

Excellent thought id read it somewhere! really like the sound of this...going to attempt it very shortly so 1 litre of blueberry juice and 4 RGJ?
Also ive just done a TC and added cranberry and blueberry juice when topping it up before bottling and it was lovely too...going to try a few more TC with different flavours any recommendations?? :

 

[GeorgeSalt]

Excellent thought id read it somewhere! really like the sound of this...going to attempt it very shortly so 1 litre of blueberry juice and 4 RGJ?
Also ive just done a TC and added cranberry and blueberry juice when topping it up before bottling and it was lovely too...going to try a few more TC with different flavours any recommendations?? :

That's it.. depending in your DJ it might be closer to 3.5 RGJ. It needs to sit a while to take the edge off the blueberryness, but it will always have a taste of blueberry.

I'd like to experiement a bit more with the flavours that are used to describe wine - perhaps a RGJ based wine using the Lowicz blackcurrant - 4x RGJ, 1x bottle Lowicz, 250g sugar (perhaps muscavado?), should be around the 12% mark.

I have to recommend the Lowicz syrups for TC - the blackcurrant makes an amazing brew, and the raspberry and cherry are very nice. I mix mine a little stronger with one bottle per gallon.

 

[caitlintilt]

I like the idea of blueberry and red grape, but I can't get out of my head the idea that it would taste like someone had put blueberry juice in red wine, does it taste like this?

 

[GeorgeSalt]

I like the idea of blueberry and red grape, but I can't get out of my head the idea that it would taste like someone had put blueberry juice in red wine, does it taste like this?

It did on racking, but this had faded a good bit when I opened a bottle. But I haven't opened one in a few months now. If you're uncertain, use half-a-carton of the BJD instead of the full-carton. I'd also suggest a drop of glycerine for mouth-feel - these quick recipes can lack body.

This recipe is me trying to come up with a quick red, something to fill the gap until my first big-batch of house red is ready to drink (elderberry two-step). The next quick red will probably use the Lowicz blackcurrant instead of the BJD. Taking cheap RGJ and adding just enough flavour to give a more complex end result.

My inspiration is those wine guides that get all exuberant about the flavours (think Jilly Goolden and Oz Clarke) - a quick Google finds Pinot Noir described as having flavours of blackcurrant, cherry, earthy, leather, raspberry, strawberry and vanilla. Now the four fruits could be added to a basic RGJ using Lowicz syrups, and a fifth flavour with vanilla paste. As to earthy and leather, I think these can be left out. Off the top of my head, a rough starting point would be 1-litre of a blend of the four Lowicz syrups, sugar to 10%, half-a-teaspoon of vanilla paste and top-up to the gallon with RGJ. I'd put the vanilla paste into the primary so that the seeds are removed at the first racking.

 

[samnorfolk]

I like the idea of blueberry and red grape, but I can't get out of my head the idea that it would taste like someone had put blueberry juice in red wine, does it taste like this?

It did on racking, but this had faded a good bit when I opened a bottle. But I haven't opened one in a few months now. If you're uncertain, use half-a-carton of the BJD instead of the full-carton. I'd also suggest a drop of glycerine for mouth-feel - these quick recipes can lack body.

.

Is there any other way of adding body to it..i.e could you boil up some raisins with the the sugar and strain of the liquid in to DJ possibly..would that work at all

 

[GeorgeSalt]

Is there any other way of adding body to it..i.e could you boil up some raisins with the the sugar and strain of the liquid in to DJ possibly..would that work at all

Let me know when you try it.. :thumb:

 

[Redcar]

I've read that using just R/WGJ instead of the usual 2-3 ltrs doesn't necessarily prove the quality of the wine (I think it was in the forum that originally held wurzel and his legendary WOW.)

Is it just as good using 2-3 ltrs of RGJ or is there a real difference?

 

[GeorgeSalt]

I've read that using just R/WGJ instead of the usual 2-3 ltrs doesn't necessarily prove the quality of the wine (I think it was in the forum that originally held wurzel and his legendary WOW.)

Is it just as good using 2-3 ltrs of RGJ or is there a real difference?

I've never tried with less RGJ, for this and the elderberry two-step I use all RGJ and no water. RGJ isn't expensive so my argument is, "Why not?"

As these recipes are making reds and not whites, as much body as possible is desirable. Making a white/rose with WOW is a slightly different proposition.

 

[RobWalker]

I've read that using just R/WGJ instead of the usual 2-3 ltrs doesn't necessarily prove the quality of the wine (I think it was in the forum that originally held wurzel and his legendary WOW.)

Is it just as good using 2-3 ltrs of RGJ or is there a real difference?

I've never tried with less RGJ, for this and the elderberry two-step I use all RGJ and no water. RGJ isn't expensive so my argument is, "Why not?"

As these recipes are making reds and not whites, as much body as possible is desirable. Making a white/rose with WOW is a slightly different proposition.

that makes sense actually. might give it a bash soon. i'm a sucker for a good rosé though!