ELDERBERRY

We have two elderberry recipies.. 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 1

3 lbs fresh, ripe elderberries

1.2kg Brewing sugar

3lts water

2 tsp Mixed acid

1 tsp yeast nutrient

1/2 tsp pectic enzyme

1 crushed Campden tablet

1 red wine yeast

Bring water to boil and stir in sugar until dissolved. Meanwhile, wash, inspect and destem the elderberries. Put them in muslin straining bag, tie closed, and put in primary. Mash the elderberries and cover with the boiling sugar-water. Cover and set aside to cool. When lukewarm, add mixed acid, yeast nutrient and crushed Campden tablet. Cover primary and wait 12 hours, then stir in pectic enzyme. Recover primary and wait another 12 hours, then add yeast. Cover and stir daily, gently squeezing the bag to extract flavour from the berries (don't forget to wear gloves or you'll be sorry). Ferment 14 days, then drip drain the elderberries (don't squeeze). Combine drippings with juice and set aside overnight. Rack into secondary and fit airlock. Put in dark place to protect the colour from light. Ferment two months and rack, top up and refit airlock. Repeat two months later and again two months after that. Stabilise and wait 10 days. Rack, sweeten to taste and bottle. Store bottles in dark place for one year. Then enjoy.