ELDERBERRY 2

We have two elderberry recipes. 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 colour 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 2

10 lbs fresh, ripe elderberries

1.2kg Brewing sugar

6 pints water

1 tsp Mixed acid

1 tsp yeast nutrient

1/2 tsp pectic enzyme

1 Red wine yeast

Wash, de-stem and inspect the berries for ripeness and soundness. Put berries in a stainless steel with 350g 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 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. Stabilise, wait 10 days, rack, sweeten to taste, and bottle. Age one year before tasting.