You may have missed the elderberries for the year or realised you didn't make enough, but fear not you can always used dried elderberries to make a superior rich red wine.
This elderberry wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.
The ingredients are available in the Elderberry Wine Recipe Pack.
You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.
1.5Kg Fresh Elderberries or 250g Dried Elderberries
1 Kg Sugar (for dry wine, for medium wine 1.25kg, for sweet wine 1.5kg)
1 Gallon Water
1 tsp Citric Acid
1 tsp Yeast Nutrient
1 Sachet of All Purpose Red Wine Yeast
2 Campden Tablets
1 tsp Fermentation Stopper
Ensure you sterilise all equipment before you start.
You need to mash the Fresh Elderberries in the Fermentation Bucket, this can be done either using your hands, a potato masher, or a fruit press if you have one.
(If using Dried Elderberries; just add straight to the fermenter)
Pour over 1 Litre of warm water, the Sugar and add 1 crushed Campden Tablet. Stir well fit the lid and leave for 24hrs.
After 24hrs, add the Yeast, Nutrient, and Citric Acid. Cover and leave to ferment for 5 days.
After 5 days, strain the juice into the demi-john using the straining bag and funnel, ensuring you get as much juice as possible. Fill up to 4.5 Litres (1 Gallon) with water if necessary. Add the filled airlock and bung and leave until fermentation has finished (usually when the airlock stops bubbling) in a dark place with a temperature of about 18-22C (about 4-6 weeks)
After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.
Repeat this last step again in 1 month.
When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas.
Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.
This wine is best after 6 months of maturing in the bottle, but will get better if left longer.