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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 & NutrientMince 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.
Jonny69-
That’s great, thanks. Will give it a go next weekend.
Just went out to grab some blackberries but the recent rain has made them all mouldy. Instead I came back with a surprise haul of damsons and hops, and a bunch of apples from a nearby orchard. Feel a boozy winter coming on...
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I fancy giving this a go, but what is pectolase and where would I find some?
Tobyanstis
Arducius
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.