Elderberry Wine Recipe

Elderberry Wine Recipe

This recipe was provided by Penny Thomas of Scotland. It was adapted from Mollie Harris' country wine book.

Hope you like this recipe. What I particularly like about it is that there is no added bits and pieces - just good old country stuff. Made it last year and it's nearly all been drunk! Will make lots more next time!!

Ingredients
3 lb elderberries (remove the stalks)
3 lb sugar
1 lemon
1 lb raisins (could use sultanas)
½ ounce of yeast

Directions
To remove the berries from the stalks, use a fork.

Put berries in a sanitized bucket and pour on gallon of boiling water. Mash the berries against the side of the bucket then put in the raisins. Cover and leave for 3 or 4 days. Strain and tip the liquid back into bucket; add the sugar and stir until dissolved. Squeeze the lemon and add all the juice (to get the most juice from your lemon, cut it in half and put in microwave for 30 seconds). Sprinkle on the yeast. Cover for 3 days, strain again and pour wine into demijohn. Fix airlock and leave until bubbling completely stops (I left mine for about 5 months). Strain and bottle off. The wine could be ready to drink in about 4 months (if too young leave it for much longer). Has a lovely red color.

Strawberry Wine for Beginners (Mike Caraway)

Strawberry Wine

By Mike Caraway

Date 2006-06-20                                          

Category Fruit

Yield Five Gallons Imperial

Beginning SG/PA 1.095

Ingredients:

4 kg. damson plums (freeze and thaw out to remove pits and improve

juice extraction)

2 kg. strawberries

16 kg. (1 case) palomino grapes

1/2 liter red grape concentrate

15 liters water

1 tbsp. pectic enzyme

2 tsp. nutrient

1 tsp. sulfite crystals

Sugar to SG 1.095

Acid blend 'B' to 3.8 sulphuric

1 pkg. wine yeast (Lalvin D 47 or K1-V1116)

 

Instructions:

1. Chop fruit and add to crushed grapes.

2. Put into primary fermentor and stir in all ingredients except yeast.

3. Make SG and Acidity adjustments.

4. Cover primary and let sit 24 hrs.

5. Sprinkle yeast and let sit undisturbed on surface for 2 hours.

6. Stir vigorously and cover primary.

7. Stir several times per day until Specific Gravity reaches 1.030 (4 to

5 days). (continued on next page)

  

8. Squeeze juice from ferment and place into glass secondary.

9. Attach airlock.

10. When fermentation is complete (S.G. 1.000 or lower / 15-20 days)

rack off sediment into clean secondary and reattach airlock.

11. Rack every 7-8 weeks and add 0.1 gr/l. sulfite crystals during

aging (6-7 months).

12. Add 1/2 tsp sulfite crystals before bottling.

13. If you desire a sweeter wine, at this point can add 1 1/2 tsp.

stabilizer and a solution of 30 gr/l. dissolved sugar.