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  • Half a gallon of elderflower wine left and the gallon of elderberry I started last week. I really ought to take advantage of the glut of elderberries this year and put a second gallon on!

  • Got an absolute ton of elderberries in the garden. Wife’s been making some lovely spiced syrup with them. Wouldn’t mind giving the wine a go. Got a good link or reference for the process? Otherwise I’ll chance it with google.

  • I’ve done a few and this one is worth the extra effort:

    Moley’s elderberry wine
    3 lbs Elderberries
    1 kg Sugar
    200g Raisins
    500ml Red Grape Juice
    Juice of 1 Lemon
    Boiled or bottled water to 6 pints
    1 tsp Pectolase
    Red Wine Yeast or GP Yeast Compound & Nutrient

    Mince the raisins and boil everything together with about 2 litres of water. Mash the fruit up but don’t blender it. Add the yeast when cool and let it ferment on the fruit for 2 days to a week. Then pass it through a seive into a demijohn. Once the fermentation has calmed down, add the red grape juice and top up with water to the shoulder of the demijohn. This is a long term wine, so once fermentation has finished and you’ve racked it off the yeast, put it back in the demijohn with an airlock and leave it for a minimum of 6 months and it’ll start to get good after a year!

    The recipe is from an old post by Moley on thehomebrewforum.

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