As the years went on he altered a few details and so have I to improve the result and make more certain a good outcome.
It’s a complex wine playing on the base notes from the elderberries. It is just drinkable at six months but far better put away for a year or two once bottle which allows time for the complexity to blend and develop.
Ingredients for Traditional Elderberry Wine Recipe
- 5lb of elderberries
- 1 lemon
- ½ oz of root ginger
- 6 to 12 cloves
- 1 gallon of water
- 3½ lb granulated white sugar or demerara unrefined sugar
- Burgundy wine yeast or general purpose wine yeast
- Yeast nutrient
Method for Traditional Elderberry Wine Recipe
- Strip the elderberries from the stalks, a fork makes this an easier task. Wash well. If you immerse the berries in cold water for a few minutes, any hidden insects will float off.
- Place into a fermenting bin or wine bucket and crush. A traditional potato masher is ideal for this.
- Boil the water and pour over the crushed berries. Put the lid on the bin and leave for 3 days, stirring daily.
- Strain into a large pan and add the zest of the lemon, cloves and roughly chopped and well bruised ginger. Bring to the boil and simmer for 10 minutes.
- Strain back into the fermenting bin or bucket after washing it out, add the sugar and mix well to dissolve it. Then add the juice of the zested lemon.
- Once cooled to 20ºC or below, add the wine yeast and nutrient. Allow a couple of days for fermentation to slow a little and then pour into a demijohn with an airlock.
- Ferment until finished.
- Rack, as necessary, and add 1 Campden tablet after the first racking to stop secondary fermentation.
- Syphon into bottles
Produces 5 or 6 bottles of a complex, rich flavoured wine that will be great to drink a year after bottling.