Time. That vast rolling expanse into infinity. In the time before time… well two years ago I made a blueberry wine as it was reputedly a good wine to drink young. I happily guzzled it within a year of pitching the yeast and it was all very nice. One bottle was squirrelled away as I often do with a 10 litre batch and it has been happily maturing for an extra year. This was a pleasure to drink with a totally different character mellowing into a spicy rose with “cherryish” blueberry and nutty tastes with an amazingly clear slightly purpled hue. All the talk of drinking it young seems to be flim flam and patience is a virtue.
Sadly no pictures in the glass as five of us all had a glass. I have got a new batch a year into aging and an experimental blueberry and pomegranate started in primary… more of which next week.
I do have pictures of the Elderberry that has just been bottled. On the right a clear bottle that shows off the colour amazingly. Again I am going to leave it longer than poeple suggest. Most blogs say a year is adequate to leave itand I am not so sure about that. Started in September it has had a fair amount of time of bulk aging in the demijohn and all the CO2 seems to have off gassed naturally so no vacuum pumping needed. The 2015 vintage is still not mature enough to drink being too tannic although the quicker elder and black is good. For this the 2016 vintage pictured I tried to modify my approach to make it less tannic. The cold aqueous maceration was extended from 3 to 5 days and then the maceration in primary fermentation was reduced to 5 days before being pressed (well squeeeezed in the muslin bag) so that the skins could be removed earlier. The pre-fermentation cold soak allows colour and taste to be extracted but as there is no yeast present producing ethanol the tannin is mostly left. Only when ethanol is present from the fermenting yeast is the tannin content of the skins and seeds started to be macerated out. This means I can use the two differing macerations to extract the ratio of flavours I want.
The results are already evident as having a taste of the left overs lees the wine was fruitier tasting with far less harsher tannins present. It will still need at least two years to age, maybe even more but it seems a far better prospect that the 2015 version. I cannot say for sure why but far more tannin dropped out of suspension this year which you can see photographed from the bottom up. It could be from harvesting later or the warmer summer that seemed to create a bumper crop of elderberries.
I am hoping this year’s forage and fermenting will allow me enough berries to make two batches so I can compare and contrast methods. One will be may made with a 7 day cold soak and 5 day ferment of uncrushed berries before I press them. This will mean few of the elderberries are burst so the tannin rich seeds are never really exposed to the ethanol to extract their tannin. Seeds are said to have the harshest tasting tannins imparting the most bitter taste into wines. The other demijohn will have a 5 day cold soak and 4 day fermentation of crushed berries before I remove them. Both the skins and seed will be exposed to ethanol but for a shorter time.