BLACK AND ELDERBERRY WINE RECIPE

ELDERBERRY  AND BLACKBERRY WINE – 4.5L

Suitable yeast- R56, Lalvin 71B, D80 or D254

ELDER AND BLACK WINE
Elderberry and blackberry wine opened after 9 months. Mediuum body with good blackberry taste

1kg elderberries (or skins from previous run of elder)

1.5kg blackberries

4L water

1kg sugar to 1.09sg

1tsp yeast nutrient

Juice of 1/2 lemon

1/2tsp pectolase

Yeast (If not reusing skins)

METHOD

1a. Freeze the elderberries and then cold soak for 3 days in fridge in 2L of water with campden

(1b. If using Edler skins get into primary container)

2. On 4th day of elder soak, boil the black berries in 2 L of water (and remove grubs that float up!) and leave to get to room temperature

3 Combine both

4 Add pectic enzyme and lemon juice leave for 24 hours (If reusing skins just add lemon juice)

5 Add sugar to 1.09SG then the yeast

6 Primary ferment until SG gets to 1.02

7 Squeeze juice and filter into demijohn and rack after 1 month when then another 2 months

8 Age for 6 months minimum then stabilize and back sweeten with 2 tsp of sugar per bottle.

Has to age for 9 months minimum from pitch to pop, 12 to 18 months would be better.

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