My Recipe For A Very Fine Elderberry Wine

How to Make Elderberry Wine Elderberry Wine Recipe

WEBAug 19, 2012 · Start by mixing into the juice half the amount of yeast nutrient, the diammonium phosphate, that you intend to use for the …

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1. 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.
2. 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.
3. 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.
4. 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.)

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