Elderberry Wine Recipes

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ELDERBERRY WINE



Elderberry Wine image

This is the basic recipe for red fruit wines. It will work with blackberries, blueberries, plums, or any other dark fruit or berry. All these wines age very well, and do well with added oak. If you make them correctly and age them a few years, you can shock your wine snob friends. Serve it first, and tell them what it is later.

Provided by Hank Shaw

Categories     Drinks

Time 2h30m

Number Of Ingredients 7

9 to 15 pounds elderberries, (stems removed)
10 quarts water, (spring water is best)
3 to 6 pounds of sugar ((see above for exact amount))
Tartaric acid ((see above for exact amount))
1 1/2 teaspoons pectic enzyme
3 teaspoons yeast nutrient
Wine yeast

Steps:

  • Crush the berries by hand, or pulse them in a food processor in batches just enough to break up the berries. Do not liquefy them.
  • Pour the crushed berries into a large pot with 10 quarts of water. Add 3 pounds of the sugar. Bring to a simmer, then turn off the heat. Heating elderberries makes them easier to digest, and helps set the color of the wine.
  • Pour the juice into a freshly cleaned 5-gallon bucket and let it cool to room temperature. Test the juice for acid and sugar. Both may be a little low, so be prepared to add another 1 to -3 pounds of sugar and possibly tartaric acid. Add tartaric acid to get the juice to about 7 grams per liter. You might not need to add any - I've had elderberry batches that needed no additional acid and, others that needed a lot. We're dealing with a wild food, and wild foods are variable.
  • Add the pectic enzyme (and tannin, for blueberries and blackberries and blueberries), and chill to below 50°F in the fridge or with ice packs. Lay a sheet of plastic wrap on the juice to keep out air. Keep the juice covered and at this temperature for up to 3 days. The longer you cold soak, the more flavor you extract. (But you run a higher risk of oxidation, which will turn the wine an unappetizing brown, or of spontaneous fermentation, which can ruin the whole batch.)
  • On the third day, bring the juice up to room temperature. Add half the yeast nutrient as the juice warms. Once the juice is at room temperature, hydrate your yeast and add it in, then follow the above directions from here.

ELDERBERRY WINE



Elderberry wine image

Try your hand at winemaking this autumn using one of the UK's most bountiful hedgerow fruits. This light but rich elderberry wine is perfect for the cooler months of autumn.

Provided by Becky Harrington

Yield Makes 2 bottles

Number Of Ingredients 18

Large fermenting bucket with lid
Demijohn
Bung and air lock
Syphon tubing
Thermometer
Hydrometer (optional)
2kg Elderberries remove stems and any green berries
5l Boiling water
1 ½kg Sugar
1 Lemon, juiced or 1 tsp citric acid
1tsp Pectolase
2kg Elderberries (remove stems and any green berries)
5l Boiling water
1 ½kg Sugar
1 Lemon juiced or 1 tsp citric acid
1tsp Pectolase
1 Campden tablet optional
1tsp Yeast nutrient

Steps:

  • Freeze the berries overnight, as this makes it easier to prise them from their bitter green stems. It also breaks the skin and allows juice to run more freely.
  • Put the berries in the fermenting bucket and crush, squeezing out as much juice as you can. I recommend a clean pair of rubber gloves for this job. Gently squish the berries in your hands and try not to crush the seeds inside.
  • Whack in the sugar and pour over a litre of boiling water, stirring until the sugar has fully dissolved. Add the rest of the water, the acid and yeast nutrient. If you wish, take a hydrometer reading to see how strong it is. The campden tablet (if using) should also be added now - this kills bacteria but can cause headaches in some. If you do use a campden tablet, leave the mix for 24 hours.
  • Syphon it into another demijohn, leaving the lees (aka sediment) behind. This process is called racking and should be repeated between 1 and 3 more times depending on how much sediment builds up. Top up with boiled-then-cooled water each time as you will lose some liquid.
  • When the air-lock stops bubbling, your wine is ready to bottle. Cold may pause the fermentation process, so if you are not sure then move your demijohn to somewhere warmer. The steadier the temperature is kept during fermentation, the better. A hydrometer allows you to be sure. Take a hydrometer reading after each racking. As soon as the reading is stable for three days, your wine is ready to bottle.

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