Things You'll Need:
- 3 lbs ripe elderberries
- 2 lbs fine sugar
- 3 1/2 qts water
- 2 tsp acid blend
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- 1 crushed Campden tablet
- Montrachet wine yeast
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Step 1
Wash the elderberries and remove the stems while rejecting the unsuitable ones. Boil the water and stir in the sugar until it dissolves. Put the berries in a nylon straining bag, tie it and place it in the first container.
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Step 2
Mash the elderberries while wearing sterilized rubber gloves. Pour the boiling sugar water over them and cover. When this mixture has cooled to a lukewarm temperature, add the acid blend, crushed Campden tablet and yeast nutrient.
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Step 3
Cover the primary container and wait for 12 hours. Stir in the pectic enzyme, cover the primary container once again and wait another 12 hours before adding the yeast.
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Step 4
Stir daily for 14 days and gently squeeze the bag while wearing sterile gloves, re-covering the container each time. Drip drain the elderberries without squeezing and add this juice to the primary container. Rack the wine into a second container and fit an airlock.
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Step 5
Store in a dark place and ferment for two months. Rack the wine again, top up and refit the airlock. Repeat this step two more times.
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Step 6
Stabilize the wine and wait for 10 days. Rack the wine again, sweeten to taste and pour into bottles. Store the containers in a dark place for one year.
