Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Elderberry Wine

Reply
 
LinkBack Thread Tools Display Modes
Old 12-09-2009, 03:25 AM   #1
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Wade E's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Middlebury, Ct.
Posts: 881
Liked 4 Times on 4 Posts

Default Elderberry Wine


17 lbs Elderberries previously frozen and thawed to help break down cellular structure.
Approx. 10 lbs of table sugar to bring sg to 1.090
1/4 tsp of liquid Pectic Enzyme
6 tsp of Yeast Nutrient
3 tsp of Yeast Energizer
1/4 tsp of K-Meta
5 1/2 gallons of water
Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.
Add K-meta, Yeast Nutrient, and Yeast Energizer and stir well. Put all fruit in fermenting bag and squeeze over primary to extract most of juices and then put bag in primary. Pour the 1 gallon of boiling water with all dissolved sugar over fruit. Fill the rest of the way with remainder of room temp water and check SG, it should have a SG of around 1.090 give or take a little, if more then add a little more water, if less then add a little more dissolved sugar in small amount of water as sugars from fruit can vary a little. Let sit for 12 hours with lid loose or with a cloth covering bucket with elastic band or string tied around so as that not to sag in must. After those 12 hours add your Pectic Enzyme and wait another 12 hours while also adjusting your must temp to around 75 degrees. After those twelve hours, pitch your yeast either by sprinkling yeast, dehydrating yeast per instructions on back of yeast Sachet, or by making a yeast starter a few hours prior to the 12 hour mark. At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock. Once fermentation gets going well you can let the temp get down to upper 50’s through lower 60’s to help retain more fruit esters. Punch down cap twice daily to get all fruit under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let finish fermenting with bung and airlock attached. When wine is done fermenting, (check a few days in a row to make sure SG does not change and SG should be around .998 or less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your wine thoroughly. You can now sweeten your wine if you like by using simple syrup which consists of 2 cups of sugar and 1 cup of boiling water or by using a juice or frozen concentrate. I typically take 2 quarts of an alike juice and simmer on stove at medium heat with lid off until its 1/3 its original size and let it cool to room temp and then add slowly to taste. Be careful not to over sweeten. At this
Eldeberry

__________________
Brewing
Wade E is offline  
 
Reply With Quote Quick reply to this message
Old 09-05-2013, 08:48 PM   #2
Moltenor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 1
Default


At this... what? I am very interested! Please finish your elderberry wine recipe! It looks awesome!
Thanks!

__________________
Moltenor is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Elderberry Mead? 582brew Mead Forum 13 11-09-2011 10:25 PM
Elderberry Melomel Brewkowski Mead Forum 2 10-01-2009 01:20 AM
Elderberry Beer.. Jps7117 General Beer Discussion 10 12-04-2008 07:25 AM
Elderberry Stout biberbauer Recipes/Ingredients 13 08-20-2008 11:39 PM
Ways to Sweeten Elderberry Wine? Petunia Wine Making Forum 3 01-21-2008 11:15 PM




Newest Threads