Elderberries are in abundance at this time of year. It seems a shame to waste our natural harvest, so why not go foraging and make this delicious elderberry wine recipe. Let us know what you think!
- Elderberries 1.5kilos 3.5lb
- Sugar 1.5kilos 3.5lb
- Citric acid 1 teaspoon OR juice of 1 lemon
- Water 4.5 litres 1 gallon
- Yeast and nutrient
- Take the berries off the stalks using a fork, taking care to avoid any green stalks, as these can cause a bitter flavour.
- Weigh and crush in a large bowl or tub.
- Pour boiling water over the berries.
- Let this cool to 21°C then add the yeast, nutrient and acid or lemon juice.
- Cover with a clean tea towel and leave for 3 days, stirring daily.
- Put the sugar in another large bowl or tub (if you can use a vessel you can ferment in at this stage, you can skip step 7) and strain the berry liquid onto the sugar using a fine sieve or bag.
- Pour the mixed berry and sugar liquid into a demi john or dark coloured vessel and plug with an air lock or cotton wool. Do not fill completely until the vigorous ferment has passed. TIP: A dark vessel will help it to keep its colour. Alternatively you could keep it in a dark place.
- When the fermentation has lessened, normally after a week, fill to the bottom of the neck/top of vessel and fit an air lock.
- Leave until fermentation is complete.
- Siphon off into sterilised, dark bottles and keep in a cool dark place for at least 6 months.
Note: This wine is sweet