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The first recipe only uses 3 pounds of berries
while the second uses 10 pounds. This is a huge difference and the wines
reflect it, but both wines are very good. If at all possible, preserve the
wonderful color of elderberry wine by placing the secondary fermentation vessel
in a closet or other dark place. Similarly, either bottle the wine in dark
bottles or store the bottles in a dark place. When you pour a glass, you'll be
glad you did. Elderberry
Wine (1)
Bring water to boil and stir in sugar until
dissolved. Meanwhile, wash, inspect and destem the elderberries. Put them in
nylon straining bag, tie closed, and put in primary. Wearing sterilized rubber
gloves, mash the elderberries and cover with the boiling sugar-water. Cover and
set aside to cool. When lukewarm, add acid blend, yeast nutrient and crushed
Campden tablet. Cover primary and wait 12 hours, then stir in pectic enzyme.
Recover primary and wait another 12 hours, then add yeast. Cover and stir
daily, gently squeezing the bag to extract flavor from the berries (don't
forget the gloves or you'll be sorry). Ferment 14 days, then drip drain the
elderberries (don't squeeze). Combine drippings with juice and set aside
overnight. Rack into secondary and fit airlock. Put in dark place to protect
the color from light. Ferment two months and rack, top up and refit airlock.
Repeat two months later and again two months after that. Stabilize and wait 10
days. Rack, sweeten to taste and bottle. Store bottles in dark place for one
year. Then enjoy. [Adapted from Terry Garey's The Joy of Home Winemaking] Elderberry
Wine (2)
Wash, destem and inspect the berries for
ripeness and soundness. Put berries in a stainless steel or enameled pot with
3/4 pound of sugar and half the water. Slowly bring to boil while stirring
occasionally and turn off heat. Cover and set aside to cool to room
temperature. Strain berries over primary through a nylon straining bag and hang
bag over primary to drip drain for two hours. Very gently press pulp to extract
a little more juice, but do not overdo this. Stir in remaining sugar and dry
ingredients (except yeast) and stir well to dissolve. Add enough water to bring
to one gallon and add yeast. Cover primary and wait for active fermentation.
Ferment 2 weeks and siphon off sediments into secondary. Top up and fit
airlock. Ferment two months, rack, top up, and refit airlock. Repeat after
additional two months. Stabilize, wait 10 days, rack, sweeten to taste, and
bottle. Age one year before tasting. [Adapted from Julius H. Fessler's Guidelines
to Practical Winemaking] MORDER RECIPES BELOW!
Elderberry Wine Recipe (2)
Crush elderberries
and place in primary fermentor. Add 12 cups cold water, orange juice and rind,
campden tablets, nutrients and pectic enzyme. Let sit overnight. DO NOT add
sugar yet. The next day, add
yeast. Stir daily until frothing stops -- about 3 days. ADD SUGAR. Strain and
siphon into secondary fermentor and attach air lock. For a dry wine, rack in three weeks, and every three months
for one year. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup sugar
dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the
addition of sugar. Rack every three months until one year old. Bottle. When wine is 6 to 12
months old, bottle. Wine is ready to drink one year after the date the batch
was started. Variation: Spiced Elderberry Wine Use 1 lemon in place
of the oranges. Use 3 pounds brown sugar
in place of the granulated sugar. Add with yeast: 1/2 oz thinly sliced
ginger root 2 inch cinnamon
stick 1 cup raisins,
chopped Proceed as above.
Fresh Elderberry Wine 4 lbs. fresh elderberries, _with_ stems 2.5 lbs. (5 cups) white granulated sugar 1 level tsp. yeast nutrient * 1 level tsp. acid blend * 1 Campden tablet * 1/2 tsp. pectic enzyme powder * 1 gallon hot water Wine yeast * Stabilizer Tablets * (these are used when you're corking the finished wine) Use only sound, ripe berries. The thin stems connecting to the clusters of fruit can be left connected, however DO remove the larger main stem. Crush fruit and put all ingredients EXCEPT wine yeast and stabilizer tablets into your priary fermentor (I used a big 5 gallon plastic bucket), in the order listed (ending with hot water). Stir to dissolve sugar. Cover fermentor with a plastic sheet (I used a hefty lawn/leaf bag and secured it with a large rubber band). This mixture is known as the "must." When must is cool (70-75°F), add wine yeast and re-cover fermentor. Stir the must twice daily (always re-cover fermentor). Check the wine's temperature to make sure it's between 65-75°. Adjust temperature accordingly if necessary. (I started the process in the bath tub so that I could surround it with water to control the temperature.) (Although it's really important to have 2 bathrooms! :o) Ferment for 5-6 days or until the must's specific gravity is 1.040. (Note, I didn't want to buy the $70 thingy that measures specific gravity, so I just "winged it" and fermented 5 days. It worked!) Strain out all fruit pulp, press pulp to squeeze out all excess liquid. Rack (siphon) the liquid into sterilized glass gallon jugs or wine bottles, and attach fermentation locks. Rack the wine into fresh bottles in 3 weeks; being careful to avoid as much of the pulpy/yeasty stuff on the bottom of the bottle. Rack the wine again 3 months later; again try to avoid the sludge from the bottom of the bottles. When wine is clear and stable (no more bubbles), you may sweeten it to your taste at the time of bottling by adding sugar syrup (1 parts sugar to 1 part water). Pour wine into sterilized wine bottles. Add Stabilizer tablets to prevent renewed fermentation. Insert cork. Store wine on its side to prevent cork from drying out, preferably in an even temperature environment - rapid heating and cooling will destroy wine; a basement or underground storage is best. Age at least 1 year. (Although it's pretty darn good when new!) |