ELDERBERRY WINE
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
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
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
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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- Elderberry Tea. Elderberry tea is another popular way to get the benefits of this powerhouse of a berry. To get other nutritional benefits, try simmering this soothing tea recipe along with a cinnamon stick or slices of fresh ginger.
- Elderberry Popsicles. When you have a sore throat, there’s nothing like sucking on a cold popsicle. It’s especially comforting for children. Here’s a recipe for an immune-boosting cold treat made with elderberry, orange and grape juice, and honey.
- Elderberry Casserole. This recipe is popular in places like Germany. It’s a very sweet dessert that’ll have you reaching for a glass of milk. This recipe includes eggs, sugar, pastry flour, and whipped cream.
- Elderberry Jelly. Now your peanut butter and jelly sandwiches can offer an immune boost. Do you prefer grape jelly on your PB&J? This jelly recipe tastes pretty similar to concord grape jelly.
- Elderberry Gummies. Have you read the ingredients labels on some of the gummy vitamins you can find at the store? Here’s a fun way for kids to get the benefits of elderberries without all the unnecessary other stuff.
- Fermented Elderberry Honey. When you combine fresh elderberries with raw honey and natural yeast, you have the ingredients for fermentation. This honey recipe is an anti-oxidant champ.
- Elderberry Thumbprint Cookies. How about a new addition to your holiday cookie selection? This cookie recipe is grain-free, gluten-free but has plenty of yummy flavor.
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- Raspberry Elderberry Sorbet. Sorbet is an elegant, refreshing treat. Now you can make it an immune-booster too. This berry sorbet has both elderberries and raspberries in its ingredients.
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- This recipe is made in stages. In stage one, you steep the elderberries in water; in stage two, you add the sugar and raisins.
- Remove elderberries from stems and pack in a gallon glass jar. Bring two quarts of water to a boil. Make sure your jar is warm (you can set it in a tub of warm water) to prevent breakage. Pour the boiling water over the elderberries. Leave a healthy inch of space at the top, because they will swell and expand.
- Make a plastic liner for the metal cover. Put the cover on loosely (enough to keep the bugs out, but loose enough that it can vent). Set in a sunny place outside for three days.
- After three days, strain the berries through a jelly bag or flour sack towel, squeezing out as much of the liquid as possible. Pour juice back into the glass jar or one gallon crock. Stir in the sugar, making sure it is all dissolved. Add chopped raisins. Cover loosely and keep in a warm place indoors to continue fermentation for three more weeks.
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- Pick Fully Ripe Berry Clusters. I am just a homesteader, not a food scientist or safety expert. However, I have always heard that you should not eat unripe elderberries.
- Remove Berries from Stems. By holding the stem of the cluster in one hand and rubbing the berry head with your other hand, ripe berries fall right off into your bowl or bucket.
- Crush Berries. Do not bother with a fruit press for these berries! Just use your hands to crush. Get a handful and squeeze hard until the skins pop-off and the juice runs.
- Strain. Use a really fine sieve to strain the skins and seeds from the juice. I like to use my fruit press at this point. It won’t crush the berries but it pre-strains a lot of the solids and leaves behind mostly juice.
- Dilute. This juice is super-concentrated at this point. You will need to add water to get something closer to the consistency of wine. Some recipes give you dilution rates based on the original fruit weight.
- Add Sugar. Making alcohol is all about having enough brix. Brix is a unit of measure used in wine-making to determine how much alcohol a juice such as wine grapes or in this case, elderberry juice, are likely to produce.
- Choose Your Yeast. Here’s the tricky part of figuring out how much sugar to add. The kind of yeast you use will determine how many of that brix actually gets converted into alcohol.
- Acidify (Optional) Beyond brix, for a balanced wine, you want a little acidity. Some fruits have this naturally (e.g., grapes). Unfortunately, elderberry is not one of them.
- Ferment. To ferment the juice into wine, you need to create a pleasant environment for your yeast. An easy, inexpensive way to do this is to use a fermentation bucket or glass bottle with an airlock.
- Bottle and Age. After fermentation, bottle your wine and age it. Sanitize your empty wine bottles, and any equipment you use, in a solution of 1-gallon water to 1 tablespoon bleach or use purchased sanitizing powder before filling.
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