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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



  1. Take the berries off the stalks using a fork, taking care to avoid any green stalks, as these can cause a bitter flavour.
  2. Weigh and crush in a large bowl or tub.
  3. Pour boiling water over the berries.
  4. Let this cool to 21°C then add the yeast, nutrient and acid or lemon juice.
  5. Cover with a clean tea towel and leave for 3 days, stirring daily.
  6. 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.
  7. 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.
  8. When the fermentation has lessened, normally after a week, fill to the bottom of the neck/top of vessel and fit an air lock.
  9. Leave until fermentation is complete.
  10. Siphon off into sterilised, dark bottles and keep in a cool dark place for at least 6 months.


Note: This wine is sweet