Name: Elderberry Wine
Total time: 144 h
Yield: 1 gallons
Ingredients: 1.3 kg fresh or frozen elderberries (stripped from stalks); 1.1 kg white granulated sugar; 3.5 l water; 1 tsp wine yeast (Lalvin RC212 or Burgundy yeast); 1 tsp yeast nutrient; 0.5 tsp pectic enzyme; 1 item Campden tablet; 1 item Lemon Juice; 1 tsp grape tannin powder (or 1 strong cup of cold black tea)

About this recipe

Elderberry wine is one of the most celebrated homemade fruit wines in British winemaking tradition. Dark, full-bodied, and rich with tannin, a well-made elderberry wine is often compared to a robust red grape wine. This elderberry wine recipe guides you from hedgerow to bottle, using fresh or frozen elderberries that are at their peak in September and October. High in antioxidants and deeply flavourful, this is a country wine that genuinely rewards patience; it only improves with 12 months of ageing.

Ingredients

fresh or frozen elderberries (stripped from stalks)1.3 kg

white granulated sugar1.1 kg

water3.5 l

wine yeast (Lalvin RC212 or Burgundy yeast)1 tsp

yeast nutrient1 tsp

pectic enzyme0.5 tsp

Campden tablet1 item

Lemon Juice1 item

grape tannin powder (or 1 strong cup of cold black tea)1 tsp

Method

1

Strip elderberries from stalks using a fork, green stalks must be removed as they are mildly toxic.

2

Place berries in a sanitised bucket, crush well, and add 3.5 litres of boiling water. Stir and allow to cool.

3

Once cool, add Campden tablet, lemon juice, and leave 24 hours. Then add pectic enzyme and leave another 12 hours.

4

Dissolve sugar in the must and stir to combine. Check SG: aim for 1.088–1.095.

5

Add yeast nutrient, tannin powder, and pitch the rehydrated yeast.

6

Ferment on the pulp for 5–6 days, stirring daily. The must will darken to near black.

6 days

7

Strain through muslin into a demijohn, squeezing the pulp gently.

8

Rack after 4 weeks. Rack again after another 4–6 weeks.

9

Age in the demijohn for at least 6 months before bottling. This wine improves enormously with time.

Brewer's notes

Brewer's note: Do not use elderberries that have not been fully ripened (fully dark, not red). RC212 yeast is ideal as it preserves the deep colour and tannin structure of elderberry wines.

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