Becks the Elder
Country Wines.
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- Feb 23, 2009
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Hi. I have had problems getting a reliable Elderberry Wine recipe which address all the issues which seem to need addressing when making up a batch. This is an amalgamation and best stab at a recipe I can come up with. Will it work?
Elderberry Wine Recipe
I am looking to make a dry to very dry wine with a bit of bite.
Desired Alcohol: 11.5 - 14% ABV
Intended Starting SG 1085
Intended Final SG around 995 – 998
Desired Acidity: 6.0 - 6.5g/L (0.6 - 0.65%TA)
Elderberries (Dried - 250g)
Raisins (250g)
White Granulated Sugar 1120g
Citric Acid (1 teaspoon)
Red Wine Yeast
Yeast nutrient (1 teaspoon)
Water 4.5 ltrs.
Pectolase (as directed)
1 Campden Tablet
Potassium Sorbate (Stoppitt) as directed
RECIPE
Place elderberries directly in the bin and pour on 4.5 ltrs of boiling water. Add and dissolve the granulated sugar. Add Citric acid. Cover.
Wait until cool.
Should I do the Acid Test Now?
Add Pectolase.
Leave for 24 Hours.
After 24 hours add the yeast & yeast nutrient (Should I add B12 as well?).
Cover well and leave in a warm place to ferment for 4-6 days.
Strain off the liquid into glass demijohns and fit a cork and airlock. Leave to ferment for approximately 4 to 6 weeks. When the wine is clear syphon it from the sediment. Check SG and taste. Leave for 1 month. Rack again. Once sugar is spent and the hydrometer registers the desired SG reading add one Campden tablet and 1/4 teaspoon of Stoppit per gallon. Leave for 1 month. Rack again. ‘Degass’ (probably by hand, with the spoon handle back and forth…). Run wine through Vinbrite filter into bottles.
The wine can now be drunk within 3 to 6 months or left to mature.
Other considerations:
Although the recipe is for about a gallon I intend to scale up and make between 4 and 6 gallons.
I intend to keep the ‘head space’ in the demijohns to about an inch or just under. If and when ‘top ups’ are required I intend to use sterilized marbles to occupy any surplus space. That way I will not have to dilute the wine.
I will only ‘fine’ the wine if it doesn’t clear itself.
The house I occupy is not warm so I will have the 2 demijohns on heat trays, 2 in heat belts and one in the airing cupboard (no room for any others there).
The recipe has been adapted from about three different sources. None of which covered all the aspects I was looking for. They were all quite similar and I think I have retained their commonality while incorporating specific additions from each.
I know many things can go wrong and that the fermentation may ‘stick’ and that I may not get the desired SG or whatever but this is just a blue print. An ideal run if you like.
So, Will it work?
Do you see any glaring errors?
What should I watch out for?
Have I got the process in the right order?
When should I carry out the acid test?
Should I use B12 and yeast nutrient?
This is my first attempt at brewing / winemaking so I have no idea what I’m doing!
I know this is a long post and I appreciate the effort you've made in reading this far. Comments, observations and advice gratefully received!
All the Best, Good Health to all. Cheers.
Becks.
Elderberry Wine Recipe
I am looking to make a dry to very dry wine with a bit of bite.
Desired Alcohol: 11.5 - 14% ABV
Intended Starting SG 1085
Intended Final SG around 995 – 998
Desired Acidity: 6.0 - 6.5g/L (0.6 - 0.65%TA)
Elderberries (Dried - 250g)
Raisins (250g)
White Granulated Sugar 1120g
Citric Acid (1 teaspoon)
Red Wine Yeast
Yeast nutrient (1 teaspoon)
Water 4.5 ltrs.
Pectolase (as directed)
1 Campden Tablet
Potassium Sorbate (Stoppitt) as directed
RECIPE
Place elderberries directly in the bin and pour on 4.5 ltrs of boiling water. Add and dissolve the granulated sugar. Add Citric acid. Cover.
Wait until cool.
Should I do the Acid Test Now?
Add Pectolase.
Leave for 24 Hours.
After 24 hours add the yeast & yeast nutrient (Should I add B12 as well?).
Cover well and leave in a warm place to ferment for 4-6 days.
Strain off the liquid into glass demijohns and fit a cork and airlock. Leave to ferment for approximately 4 to 6 weeks. When the wine is clear syphon it from the sediment. Check SG and taste. Leave for 1 month. Rack again. Once sugar is spent and the hydrometer registers the desired SG reading add one Campden tablet and 1/4 teaspoon of Stoppit per gallon. Leave for 1 month. Rack again. ‘Degass’ (probably by hand, with the spoon handle back and forth…). Run wine through Vinbrite filter into bottles.
The wine can now be drunk within 3 to 6 months or left to mature.
Other considerations:
Although the recipe is for about a gallon I intend to scale up and make between 4 and 6 gallons.
I intend to keep the ‘head space’ in the demijohns to about an inch or just under. If and when ‘top ups’ are required I intend to use sterilized marbles to occupy any surplus space. That way I will not have to dilute the wine.
I will only ‘fine’ the wine if it doesn’t clear itself.
The house I occupy is not warm so I will have the 2 demijohns on heat trays, 2 in heat belts and one in the airing cupboard (no room for any others there).
The recipe has been adapted from about three different sources. None of which covered all the aspects I was looking for. They were all quite similar and I think I have retained their commonality while incorporating specific additions from each.
I know many things can go wrong and that the fermentation may ‘stick’ and that I may not get the desired SG or whatever but this is just a blue print. An ideal run if you like.
So, Will it work?
Do you see any glaring errors?
What should I watch out for?
Have I got the process in the right order?
When should I carry out the acid test?
Should I use B12 and yeast nutrient?
This is my first attempt at brewing / winemaking so I have no idea what I’m doing!
I know this is a long post and I appreciate the effort you've made in reading this far. Comments, observations and advice gratefully received!
All the Best, Good Health to all. Cheers.
Becks.