here is C.J.J. Berrys's Sweet Elderberry recipe
measuerements in imperial weight
3lb Elderberries (US 2 1/4lb)
3 1/2 lb sugar (US 2 1/2 lb)
1 tsp Citric acid
Water to 1 gallon (US 1 Gallon)
yeasy and nutrient (strain of yeast not specified)
Strip the berries from the stalks by using the prongs of an ordinary table fork (otherwise itr is a messy and tedious business) then weigh them and crush them in a bowl. Pour on the boiling water, and let it cool to about 21 deg celcius before adding the yeast and acid. Leave for three days, stirring daily, then strain through fine seive onto the sugar. Pour the must into a dark glass denijohn (in clear bottles the wine may loose it's colour) but do not fill to the top until first vigorous ferment has subsided, plugging the neck with cotton wool. When the ferment is quieter fill to the bottom of the neck, and fit an airlock. Leave until fermentation is complete - it may take longer than most - then siphon off into clean dark bottles and keep for six months at least.
Edit:
With my batch I put the elderberries in a straining bag, having first crushed therm in a bowl with the the end of a sanitized bottle. no pectin or tannin additions are necessary.
Try to get rid of ALL of the stalks as they add astringency and contribute to the green elderberry goo that can trouble ferments, and is almost impossible to remove (so I'm told, thankfully its not happened to me)
this was the basis for the best of show Elderberry port at Winepress.US winefest 06... sadly there is none left
sniff sniff
18lbs of Elderberries in my freezer waiting for me to get my self going.
it will need at least a year before it's drinkable.
measuerements in imperial weight
3lb Elderberries (US 2 1/4lb)
3 1/2 lb sugar (US 2 1/2 lb)
1 tsp Citric acid
Water to 1 gallon (US 1 Gallon)
yeasy and nutrient (strain of yeast not specified)
Strip the berries from the stalks by using the prongs of an ordinary table fork (otherwise itr is a messy and tedious business) then weigh them and crush them in a bowl. Pour on the boiling water, and let it cool to about 21 deg celcius before adding the yeast and acid. Leave for three days, stirring daily, then strain through fine seive onto the sugar. Pour the must into a dark glass denijohn (in clear bottles the wine may loose it's colour) but do not fill to the top until first vigorous ferment has subsided, plugging the neck with cotton wool. When the ferment is quieter fill to the bottom of the neck, and fit an airlock. Leave until fermentation is complete - it may take longer than most - then siphon off into clean dark bottles and keep for six months at least.
Edit:
With my batch I put the elderberries in a straining bag, having first crushed therm in a bowl with the the end of a sanitized bottle. no pectin or tannin additions are necessary.
Try to get rid of ALL of the stalks as they add astringency and contribute to the green elderberry goo that can trouble ferments, and is almost impossible to remove (so I'm told, thankfully its not happened to me)
this was the basis for the best of show Elderberry port at Winepress.US winefest 06... sadly there is none left
sniff sniff
18lbs of Elderberries in my freezer waiting for me to get my self going.
it will need at least a year before it's drinkable.
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