**great stuff. Tastes a bit like grape but smells like feet. I’ve been meaning to try it with honey instead of sugar. Very good stuff. I think the stuff made with dried berries tastes much better than the professionally prepared elderberry wine bases.
INGREDIENTS for each gallon to be made:
6 oz. Dried Elderberries or 3 lbs. fresh elderberries
1 gallon Warm Water
2 lbs. Sugar
1/2 – 1 lb. Chopped Raisins (optional)
1 tsp. grape tannin
1 1/2 tsp. acid blend
1/2 tsp. Super Ferment (or 2 tsp. regular “nutrient”)
1 campden tablet (crushed) or 1/8 tsp. Sodium Metabisulfite
1. Mix all the ingredients EXCEPT the wine yeast in primary fermenter. Stir well to dissolve.
2. Allow to stand for 24 hours. Stir several times during this period.
3. Add wine yeast to a cup of lukewarm water. Cover and allow to stand 10 – 15 minutes. Now add to fermenter and cover with lid or plastic sheet and tie down.
4. Ferment for 30-40 days (until S.G. 1.030). Stir daily to break up pulp cap. Strain out the pulp and knead to extract the juice. Syphon into sterilized secondary fermenter and attach fermentation lock.
Note: A second run may be made from the discarded pulp. Add another gallon warm (not hot! ) water, more sugar, more acid blend (increase amount to 2 tsp.) and more yeast nutrient. Ferment 10 days on the pulp. Continue the original procedure. A lighter wine will result.
5. Rack into another sterilized jug at three weeks and attach fermentation lock. Always fill the jug as full as possible. Rack again in about 1 month.
6. When wine is clear and stable, it may be bottled. The addition of 1/2 tsp. potassium sorbate stabilizer is recommended. If a sweeter wine is desired, add simple syrup to taste (2 parts fructose or sugar to 1 part boiling water).
7. Bottle and cork and stand upright for 3 – 4 days then lay on its side and allow to age for 4-6 months in a dark, vibration free place.
NOTE: All equipment must be well washed and sterilized with a solution of sodium metabisulfite.