Recipe
10 lbs fresh, ripe elderberries
1-3/4 lbs finely granulated sugar
4-1/2 to 5 pints water
1 tsp acid blend
1 tsp yeast nutrient
1 tsp pectic enzyme
Montrachet wine yeast
Method
(1) Wash, destem and inspect the berries for ripeness and soundness. Put berries in a stainless steel or enameled pot with 3/4 pound of sugar and half the water. Slowly bring to boil while stirring occasionally and turn off heat. Cover and set aside to cool to room temperature. Strain berries over primary through a nylon straining bag and hang bag over primary to drip drain for two hours. Very gently press pulp to extract a little more juice, but do not overdo this. Stir in remaining sugar and dry ingredients (except yeast) and stir well to dissolve. Add enough water to bring to one gallon and add yeast. Cover primary and wait for active fermentation. Ferment 2 weeks
(2) Siphon off sediments into secondary. Top up and fit airlock. Ferment two months
(3) Rack, top up, and refit airlock.
(4) Rack, top up, and refit airlock.
(5) Rack, top up, and refit airlock.
(6) Stabilize, wait 10 days
(7) Rack, sweeten to taste, and bottle. Age one year before tasting.
Notes
Adapted from Julius H. Fessler's Guidelines to Practical Winemaking
Lifted from http://winemaking.jackkeller.net/elderber.asp
That's quite a few elderberries and it took me two trips and 4 carrier bags to accumulate
It didn't help that the berries started fermenting in the pot whilst i was on the second trip!
Update
Stage (1) Fermentation period started 19/09
Please note i seem completely unable to respond to comments atm which imo is ridiculous.
That is a huge number of elderberries! I would make a triple batch with that and still have some left for the freezer. I'll be interested to know how this turns out.
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