Elderberries

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Elderberries

Postby BrewWoo » Tue Sep 02, 2014 18:15

Just about to start an elderberry wine, have managed to gather enough for a 1 gallon brew. Never tried it before, should turn out good. A few websites I've been on though have referred to it as a red wine.. That can't be right, surely?
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Re: Elderberries

Postby oldbloke » Tue Sep 02, 2014 18:17

It's about the reddest berry-based wine there is. Not as dark as a red wine from grapes, but not so far off. Plenty of colour in elderberry skins.
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Re: Elderberries

Postby mark1964 » Tue Sep 02, 2014 18:17

a dark red wine is what you will get in the end ive never made it but we did a cherry one and its dark red very dark red :thumb:

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Re: Elderberries

Postby graysalchemy » Tue Sep 02, 2014 19:39

It is as dark as you are going to get from a hedgerow fruit.

What is your recipe?

I used to use 3lbs of elders to 1lb of blackberries or damsons to temper the tannin in th elders as it can be quite fierce. I also added 250g (or half a pound) or raisins and about 1kg of sugar. Crush the fruit and ferment on the pulp for a week before straining the fruit and putting it into DJ's.

It also needs time and plenty of it 2-3 yrs in the bottle and it should be tasting good.

I also make port, here is my Elderberry Port recipe. now that does need to be left for a few years (5+ though most of mine is left for at least 10)

:thumb:

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Re: Elderberries

Postby BrewWoo » Tue Sep 02, 2014 20:20

Used a recipe I found online.

1350g elderberries, 350g raisins, 1350g sugar, usual additives. Leave to ferment out, rack once it's finished fermenting, leave for six months then bottle. Leave for a year or longer.
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Re: Elderberries

Postby graysalchemy » Tue Sep 02, 2014 20:22

Thats quite a lot of sugar. :hmm:

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Re: Elderberries

Postby BrewWoo » Tue Sep 02, 2014 20:24

I've only put in 800g thus far. I didn't want to use over a kg if I'm honest.
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Re: Elderberries

Postby graysalchemy » Tue Sep 02, 2014 20:33

yes 800-1000 would be more sensible. Should turn out a nice wine as long as you age it. :thumb:

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Re: Elderberries

Postby BrewWoo » Tue Sep 02, 2014 22:45

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Re: Elderberries

Postby BrewWoo » Wed Sep 03, 2014 10:54

It's off like a rocket this morning..
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Re: Elderberries

Postby graysalchemy » Wed Sep 03, 2014 11:21

If you are fermenting on the pulp it is usually advisable to do it in a bucket. :thumb:

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Re: Elderberries

Postby BrewWoo » Wed Sep 03, 2014 13:46

For what reason? I'll only ferment it on the pulp until Friday, maybe Saturday morning. Strain, then put into a demi and top up if necessary.
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Re: Elderberries

Postby oldbloke » Wed Sep 03, 2014 13:52

Headroom, getting in to stir/mash with some implement or other, getting everything out when you strain.
All easier in a bucket
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Re: Elderberries

Postby BrewWoo » Wed Sep 03, 2014 15:23

I use a little spatula meant for cake icing. Gets everything moving with ease, and when it comes to straining it I upend it all into a muslin bag, strain and back into the demi.
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Re: Elderberries

Postby graysalchemy » Wed Sep 03, 2014 15:28

Good luck with that one I personally think you will have problems getting it out, it may well have compacted with all the yeast activity in the top of the vessel. Bucket is best. I usually give it a full week on the pulp as well, and when you strain it really squeeze it to get everything out of it.

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Re: Elderberries

Postby wildbrew » Mon Oct 26, 2015 19:13

Elderberry wine
Recipe to make 1 gallon.
Ingredients:
3lb-ripe Elderberries (1lt-water)
1Lt-red grape juice (or 1lb-raisins and 1lt-water)
2lb-white sugar.(1pint-water to make syrup)
1-lemon (no peel or pith) strain the juice.
1tsp-pectic enzyme.
1/2tsp-tannin.
1tsp-wine yeast compound.
1tbls-finings.
2tbls-glycerine (to taste)

method:
bring the elderberries to a boil then simmer for 20 minutes then
strain the hot liquid over half the sugar and stir until the sugar
as dissolved, then leave to cool. Now extract as much of the
elderberries juice from the pulp as possible, when all the liquids
are cool add them to a demijohn,with the juice of the lemon, red
grape juice, pectic-enzyme, tannin and wine yeast compound, fit
the airlock, and ferment for a week, then add the rest of the sugar
in a (syrup form, cool) and top up with water to the neck of the dj
fit-airlock and fully ferment out, when fermenting as stopped rack
add finings, rack again then add glycerine to taste.
This wine should be left to mature for at least 12 months.

Note: if you use raisins you will need to boil them in the same
way as the elderberries and extract as much juice as possible and
use it when it's cool instead of the grape juice.
Make sure you dont use more than 2lt of water to start the wine
Because you still need to add the sugar syrup in 1 week.

Keep the DJs airlocks bubbling & the real Ale barrels rolling :clap: :drink:
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