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Thread: Elderberry Wine...

  1. #1
    ginger ninger is offline Early Fruiter
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    Default Elderberry Wine...

    It's that time of year again when there's lots of Elderberries, so i thought i'd pop a recipe on for wine, it's one a friend gave me so i can't take the credit for it :-
    1.5 kg elderberries
    1.5 kg caster sugar
    4.5 litres boiling water
    1 tsp citric acid
    2 tsp wine yeast + nutrient (per gallon)

    Strip berries from stalks, place in fermenting bucket and crush ( i use a potato masher), then pour over boiling water, allow to cool, add yeast + nutrient and stir, cover bucket with cloth .
    Stir daily for 4 day's, strain onto sugar, once sugar has dissolved, pour into demijohns place air lock in top and wait, once fermentation is completed, syphon into bottles...keep for 1 year before drinking.

    Just in time for Grape Stock...

  2. #2
    Jeanied's Avatar
    Jeanied is offline Gardening Guru
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    Default How about Elderberry Port?

    Made this years ago and it really was good - taken from Grandma's recipe book so it is in old measures, sorry.
    2 quarts elderberries stripped from stalk - boil in 6 pints water for 15 mins - strain onto 1/2 lb of chopped raisins and 3 1/2 lb sugar ( for sweet) or 2 3/4 lb sugar(for dry). Stir to dissolve sugar and mix well. When cool add port wine yeast and nutrient. Cover well and leave for 10-14 days. Strain into fermentation jar and ferment out in the usual way. Best kept for at least a year.
    Sadly our elderberries are over so that's it for this year!

  3. #3
    OllieMartin's Avatar
    OllieMartin is offline Early Fruiter
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    Default

    I didn't like the idea of waiting a year to eat my elderberries, so I found this recipe:

    Elderberry Pie II - All Recipes

    I added a few blackberries I found whilst picking the elderberries. It's the first time I've made a sweet pie, it was fantastic.

    Was a bit disappointed as the pastry I made didn't leave enough to do a full lattice on the top, so it's got those arty looking 3 strips!

  4. #4
    basketcase is offline Tuber
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    Quote Originally Posted by OllieMartin View Post
    Was a bit disappointed as the pastry I made didn't leave enough to do a full lattice on the top, so it's got those arty looking 3 strips!
    Very posh...

  5. #5
    ginger ninger is offline Early Fruiter
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    Default

    If i have to leave it for 12 months, i might as well have some port as well as some wine.

  6. #6
    Two_Sheds's Avatar
    Two_Sheds is offline Compost Everything...
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    Default Elderberry & Blackberry Port

    from Award Winning Wines, by Bill Smith, and Wine Recipes for the Connoisseur by Bill Adcock

    Blackberry & Elderberry Port


    48oz elderberries
    32oz blackberries
    16oz damsons
    4oz raspberries
    40oz sugar
    nutrient
    pectolase
    yeast: Gervin no.6, strain 8906 (or something for a strong red wine)
    1oz Gervin oak granules (optional, but recommended)


    Make as per your usual wines, but Bill Smith does advocate adding some or all of the blackberries & raspberries towards the end of fermentation, to maximise the bouquet.

    Cover fruit with boiling water in a fermenting bin, stir in 8oz sugar. When cool, add pectolase & yeast. Ferment on the pulp for 4 days.

    Strain into demijohn, add 20oz sugar dissolved in boiled water. Make up to neck of DJ with water. Fit airlock etc.

    When SG falls below 1.000, add 4oz sugar each time.
    when fermentation is complete, rack and clarify.

    this is a strong wine, up to 20%. SG will be between 1020-1030.

    If it's too dry, add red grape concentrate to sweeten.
    If it's too acidic, add some calcium carbonate or potassium hydrogen carbonate.

    update: we tasted this last night, and it's not quite port-like (we prefer Late Bottled Vintage) but it certainly is drinkable. It's been aged in the bottle for 3 years
    Last edited by Two_Sheds; 09-11-2013 at 09:06 AM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  7. #7
    ginger ninger is offline Early Fruiter
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    Default

    Thought I'd bounce this back on, Just in case anyone wanted to try the recipe's on here.

  8. #8
    Brewer-again is offline Sprouter
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    don't want to wait a year then do some more. The more often you brew the more there is that will be ready.

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