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  • Elderberry wine

    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.
    Last edited by lockwood1956; 04-03-2007, 08:38 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Would concord grape blend well with elderberry?

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    • #3
      Well, I say no, Jojo. I have made it and did not like it at all. My thinking is elderberry wine, well made and properly aged, has a nice sophisticated flavor profile that can be trashed by the wild and funky concord grape. Get yourself some red winegrape concentrate from your favorite supplier. A pint or quart will be enough to tremendously help 5 gallons of elderberry wine.

      REBEL MODERATOR




      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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      • #4
        Thanks Hippie. I appreciate it.

        I've got three giant cans of concord down in the basement. But it ain't hurting nothing letting 'em sit.

        I've never had concord wine.

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        • #5
          Concord can be good on it's own, made slightly sweet. I ain't really knocking it, per se. I am just saying it is not a good match for elderberry. More winemakers in California and France use elderberries to enhance their red varietal wines than anyone knows, especially Cabernet Sauvignon and Merlot. It is a joke in France that everyone uses elderberries, but noone talks about it. The inverse is also true. A little bit of red winegrape concentrate goes a long way in elderberry wine.

          Try your concord with some wild berries, if you can find any this year.

          REBEL MODERATOR




          ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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          • #6
            Ultimately I just want to make something good. It doesn't have to be all elderberry. The idea of adding apricot or pear to add malic acid appeals to me. I also have access to dried black currants, as opposed to using raisins. I can get frozen blackberrys too. I also have a lot of canned peaches in syrup.

            Today I bought two containers of red grape concentrate and a giant mesh bag. It will come together in my head soon.

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            • #7
              15 lb Elderberries , frozen thawed
              5 lb Blackberries -frozen, thawed
              10 lb Pears - cored, stemmed, chopped
              1250ml Winexpert red grape concentrate
              7.5 lb C&H Cane Sugar
              5 tsp Tartaric Acid
              5 tsp Pectic Enzyme
              5 tsp Nutrient
              5 camdens
              Montrachet yeast
              Water to a 5 gallons

              Finally got all the ingredients to follow Davids recipe.

              Assembly forthcoming.

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              • #8
                racked to glass at 1.010

                thick thick

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                • #9
                  Taste?
                  Smell?


                  c'mon you tease
                  N.G.W.B.J.
                  Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                  Wine, mead and beer maker

                  Comment


                  • #10
                    I hadn't tasted it yet, but since you mention it.....

                    *sip*

                    eegads. i sure hope this tastes better someday HAHAHAHA....

                    alcohol. not sweet. rather acitic. thick and unclear.

                    there is a green taste in it i cant place.

                    smells of berries. pungent. acitic.

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                    • #11
                      Not much to look at.

                      There was some lighty coming through a window so I covered her in foil and tape.

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                      • #12
                        Egad jojo!!!



                        it looks like it bolongs on the space shuttle
                        N.G.W.B.J.
                        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                        Wine, mead and beer maker

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                        • #13
                          There is nothing a man cannot do with the aid of ducttape.

                          REBEL MODERATOR




                          ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                          • #14
                            Nothing?!?
                            Let's party


                            AKA Brunehilda - Last of the Valkaries

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                            • #15
                              this is longhaul

                              longer than watching peach clear

                              and thats hella long

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