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Elderberry Wine!!!!

by ourgoodlifeuk published on

This has to be in the top 5 foragers homebrew recipes. Simple to make and a delight to drink! Below is our first batch from our new home (we have an elder at the bottom of the garden). Not a bad tipple but better in taste than on the nose!




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Ingredients:







  • 1.5kg Elderberries.



  • 1.5kg Sugar



  • 1tsp Citric Acid.



  • 4.5l Water



  • Yeast and Nutrient






Method:







  1. Strip the berries from the stalks using a fork.



  2. Crush them in a bowl and pour on the boiling water and add the sugar.



  3. Let it cool to 21? then add the yeast, nutrient and citric acid.



  4. Loosely cover for 3 days and then decant into dark bottles (stops the wine losing its colour) and leave with either an air lock or cotton wool until the vigorous ferment has completed.



  5. Once the ferment has completed siphon off into the final dark bottles to lay down for a minimum of 6 months.



  6. Enjoy on its own or as an addition to a summer martini!






N.B. If you don't have any dark bottles for the initial ferment then we put the wine into demi-johns and then wrapped them in newspaper to keep the light out.

7 replies
Replied on

Hi, I've had a bash at this wine (pretty much my first wine-making attempt) and it's sat in the bottles just looking at me and making no attempt to ferment. I added yeast nutrient i.e. all-in-one, not two separate items, was that a mistake? Also, in my over-eager way, I bunged it in dry without mixing with water first (note to self, read instructions properly). Any rescue suggestions would be gratefully received.

Replied on

I used this recipe but used 1.2 kg of local honey instead of the 1.5 kg sugar (for a dry and lower alcohol finished product) and lemon juice instead of citric acid. I also racked it into another demijon and soaked some chipped oak barrels in it for 3 weeks before bottling. It tastes quite nice but should be better in 2-3 years.

Replied on

tired to make elderflower cordial but didnt kill all the natural yeast and started to ferment, was so stong and dry it was almost undrinkable so mixed with pear cider at 60/40 pear and was lovely also mixed 50/50 with rhubarb then60/40 pear also lovely

Replied on

oh yeah! i am sure it will be fine provided the sugar dissolved.... did it?

Replied on

Hi there, I just started making this and suddenly realised it doesn't say anywhere when to add the sugar. I added it when the temp had fallen to about 60 degrees C. Will that be OK?

Replied on

it was a packet of the granulated red wine yeast you can buy from any homebrew shop and a teaspoon of nutrient. The whole ferment took 6 months, but i bottled it after about 3 months. Be careful of the geyser effect I have had glass bottles explode before! My last attempt at elderflower champagne was rather disappointing so I stick to making the cordial now.

Replied on

What a glorious colour! I tried elderberry wine last year but it didnt work out. It was too sweet and thick if that makes sense. I will try your method next time. How much yeast and nutrient do I use? How long does yours ferment for? I have some elderflower champagne on the go at the moment - first attempt. I ran out of screw top wine bottles and had to use one clip lock type bottle. Every so often its like a little geyser and hisses at me for a second so I know that one is working! lol

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