Elderberry Wine

Classification: elderberry wine

Source: Conn Copas (C.V.Copas@lut.ac.uk) 8/25/92

Elderberry wine is a misnomer, because the fruit is rarely sweet enough to make a wine with sufficient body on its own. What it is good for is providing red colour, a moderate amount of flavour, and tannin for imitation claret wines. It needs to be supplemented with something like apples, raisins, sultanas, redgrape concentrate or, for that matter, grape juice, in order to avoid making awine which is too thin. Some fresh red fruit or freshly pressed juice is also useful to provide bouquet. If you like claret, it is hard to go past blackcurrants, as this aroma is characteristic of the Cabernet Sauvignon grape.

Ingredients: (for 1 imperial gallon)

3 pounds, fresh elderberries (any more and the tannin will be too high and you won't be able to drink it for about 7 years, like a good claret!)
8 pounds, fresh apples or 2 pounds, raisins, or 2 pints, grape concentrate
1--1/2 pounds, blackberries or 6 ounces, fresh blackcurrant juice
1--1/2 pounds, sugar
oak (no more than 1 ounce)
nutrient
acid blend (unlikely to be required)
water to give balance of 1 imperial gallon)
red wine yeast (claret or bordeaux)

Procedure:

A standard procedure is to pulp ferment the fruit for around 5 days, strain off, then add the balance of sugar. Primary fermentation around 2-3 weeks. Rack and let settle for another 3 weeks. Optionally fine with gelatine if having clearing problems and/or tannin content is too high. When reasonably clear, add a generous dose of oak shavings and mature for 3 months, for a professional touch.