Country Elderberry Wine
A robust red wine that’s good for sipping and as a cooking wine. Adapted from the book Wild Wine Making..
Ingredients
Units
Scale
- 3 pounds elderberries
- 1 gallon water
- 3 pounds granulated cane sugar
- 1 package wine yeast
Instructions
- Mash the elderberries and place them in the fermentation vessel.
- Bring the water to a boil in a large pot. Add the sugar and bring back to a boil, stirring to dissolve the sugar. Add the boiling sugar water to the mixture in the fermentation vessel. Cover and let cool.
- Stir in the yeast and cover. Stir twice a day until fermentation slows, 7 to 10 days.
- Press out the pulp, pour the wine into your secondary fermentation jug, and secure the air lock. Check it the next day; if there is a deep layer of lees, rack and filter the wine. Rack again ever 2 to 3 months.
- The wine should be ready to drink in 9 to 12 months. Let it age for as long as possible before bottling, at least 9 months, and preferably a year or longer.
Notes
If desired, add 2 cups of raisins, finely chopped, with the elderberries to increase sweetness and add body.
Find it online: https://commonsensehome.com/how-to-make-elderberry-wine/