Rich, deeply coloured, and full-bodied — elderberry wine is often called the Englishman's grape. Outstanding with red meat when matured for 2+ years.
Preparation: Strip the elderberries from their stalks using a fork. The stalks are mildly toxic and will add harsh bitterness — don't skip this step. Wash the berries thoroughly.
If using frozen berries, allow to defrost fully, collecting all the juice.
Day 1: Place the berries in a sterilised fermentation bucket. Mash with a potato masher or your hands to break the skins and release juice. Dissolve the sugar in 2 litres of boiling water and pour over the berries. Add cold water to bring to 4.5 litres. Allow to cool.
Add the Campden tablet (crushed), stir well. Cover and leave 24 hours.
Day 2: Check the SG (should be around 1.080–1.090). Add pectolase, yeast nutrient, and acid blend. Sprinkle the yeast on the surface. Cover.
Days 2–7: Ferment on the pulp, stirring twice daily. The colour will be extraordinary — a deep purple-red.
Day 7: Strain through a muslin bag or fine sieve. Press the pulp to extract all the juice. Transfer to a demijohn with airlock.
Over the following months: Rack whenever sediment builds up (every 4–6 weeks initially, then less often). The wine will gradually clear from opaque purple to a deep clear ruby.
Maturation: Elderberry wine genuinely needs time. At 6 months it's drinkable but rough. At 12 months it's good. At 2 years it can be exceptional — rich, complex, with a port-like quality.
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