Elder-Raspberry Recipe

Hopwater · Oct 18, 2011

My mother made a batch of elderberry jelly that didn't set up right...it's more like elderberry syrup. Tastes okay, but no way we are gonna use all that stuff and she just wanted to dump it. I thought maybe it would be okay to make some wine out of it.

My plan would be to mix it with about 10 lbs of raspberries that I just picked and froze in order to make a 5 gal batch.

Problems could result from the fact that she added fruit pectin to the stuff...obviously not enough to make it set up, but it's in there. Also she boiled it, so that could amplify any pectin issues. So should I be adding extra pectic enzyme?

I'm new to the wine making thing...only have made partial mash and extract ales.

Recipe would be 10 lbs red raspberries, 5-6 pints elderberry syrup stuff. Mix with enough water to make 5 gal. Add enough sugar to bring gravity to ~1.09ish. 2 Tbsp yeast nutrient, 3 tsp acid blend, 1 tsp pectic enzyme, campden tabs as needed. And of course fruit wine yeast. Ferment a few days til it stops going crazy. Rack, air lock for awhile til stops bubbling completely. Rack. Wait a long time. Rack. Bottle. Wait a long time. Drink it.

Any experienced wine makers have any thoughts on the elderberry stuff?

gird123 · Oct 19, 2011

I'm no expert but here goes. Raspberry is very subtle and will be over whelmed by the elderberry. Most recipes i saw call for 30 lbs of raspberry for 5 gallons of wine. I just made 10 gallons of elderberry wine and used 30 lbs. I think you will need more fruit or you will have a very week wine.

Hopwater · Oct 23, 2011

Right on...I went with a bit more rasp, a bit less elder. ~20 lbs rasp, only 3 pints of the elder syrup.

Any input on the pectin issue would still be appreciated. I put a little extra pectic enzyme, but not much. I'm not really concerned with color too much, just taste.

Hopwater · Oct 23, 2011

Right on...I went with a bit more rasp, a bit less elder. ~20 lbs rasp, only 3 pints of the elder syrup.

Any input on the pectin issue would still be appreciated. I put a little extra pectic enzyme, but not much. I'm not really concerned with color too much, just taste.

Hopwater · Oct 23, 2011

:rockin:

gird123 · Oct 23, 2011

Pectin works as long as there is no fermentation. Give it a full 12 to 24 hours to let the pectic enzyme work and you will be good to go. A little extra is fine, but not required.