Can anyone recommend a wine recipe for dried elderberries?

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Can anyone recommend a wine recipe for dried elderberries?

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jema
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Posted: Thu Feb 03, 05 2:46 pm Post subject: Can anyone recommend a wine recipe for dried elderberries?
Possibly with the additon of a few frozen sloes. I have seen a few decent looking recipes on the net, but someone might have one they already use here? I am looking for somethign relatively speedy to mature, as I have a couple of Elderberry batches from the summer, which look like they will be long termers. jema

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Thu Feb 03, 05 4:33 pm Post subject:
I've got a recipe(s) somewhere for using dried elderberries - only thing can't remember if it is for making jams or wine. Will check tonight and get back to you, Jema.

jema
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Posted: Thu Feb 03, 05 4:58 pm Post subject:

Gertie wrote:

I've got a recipe(s) somewhere for using dried elderberries - only thing can't remember if it is for making jams or wine. Will check tonight and get back to you, Jema.

I really would rather make wine

jema

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Thu Feb 03, 05 5:02 pm Post subject:
Shoot - Just ran downstairs to check out the recipes - it's an old recipe for apple/elderberry jelly I have. Have an old Home Made Country Wines book (1955 - 3rd edition) thought there was one (or more) in there. Sorry, Jema.

jema
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Posted: Thu Feb 03, 05 5:06 pm Post subject:
Don't worry after yet another rummage around I have located "First steps in Wine making - C.J.J. Berry" which has a good recipe Trouble with have tons of books is that they can hide for months jema

jema
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Posted: Fri Feb 04, 05 10:54 am Post subject:
After a lot of consideration I have decided to go my own way on this, and go straiht to fermenter rather than bucket and pulp. I'll continually boil the berries to extract flavour and strain into the fermenter, adding more water to the boiler until little more is being extracted. Then i'll add acid and suger to get to a sensible gravity. jema

jema
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Posted: Fri Feb 04, 05 11:20 am Post subject:
I have also rescued odd bits of fruit from the freezer including some gin impregnated sloes, and figure I will fill two fermenters and make 10 gallons of wine which may be a bit lightweight, but we will see. jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Feb 04, 05 1:16 pm Post subject:
Never used dried elderberries. I'll be interested to hear how yours turns out.

jema
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Posted: Fri Feb 04, 05 2:01 pm Post subject:

Cab wrote:

Never used dried elderberries. I'll be interested to hear how yours turns out.

weill let you know in about 6 months

The patience involved in wine making is not my strong point.

jema

jema
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Posted: Fri Feb 04, 05 3:53 pm Post subject:
Well 10 gallons now on. Even by my standards this is a lot at risk in one batch. Much more comfortable at the 5 gallon level. jema

jema
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Posted: Sat Feb 05, 05 7:35 pm Post subject:

Another little thought on this, seeing as there are tow pretty identical batches, fermenting away.

I think I will treat one of these aggressively, kill the fermentation when the SG hits a sane point, stablise, fine, and get into the bottle as soon as I can, and one in traditional slow fashion.

I think this will prove educational in terms of the time taken for both, and the quality of the final product

jema

Treacodactyl
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Posted: Sat Feb 05, 05 7:42 pm Post subject:
How you going to kill the fermentation?

jema
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Posted: Sat Feb 05, 05 7:48 pm Post subject:

As you can do to kill off natural yeasts before adding the wine making yeast, you can add a crush campden tablet at the rate of 1 per gallon.

I have just done this to my "Elderberry Port" it has been fermenting since September and had got to the SG1005 level which left it nicely sweet, given what I think is quite a high alcohol level.

Left to its own devices I think it would have taken ages to totally stop of its own accord.

jema

jema
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Posted: Sat Feb 05, 05 7:54 pm Post subject:
https://www.eckraus.com/index.php?action=help&helpfile=home-wine-making-stop-fermentation.html This link advises that campden tablets are unreliable in this regard, but I am counting on the tripple whammy of racking, campden tablets and the high alcohol content, to be effective. jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Feb 07, 05 11:59 am Post subject:
Campden tablets don't work that well, they slow the yeast down and they can kill it, but remember that all it takes is one survivor! You can stop a fermentation by spiking with sulfite and extra alcohol, when I really have to that's what I do.

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