Herringgull1
Active Member
This is a basic and interesting elderberry port
2lb elders
1lb oranges peeled and chopped
7pts water
quater oz port yeast
3lb sugar
glass of orange juice
put water in pan to heat, take the glass of room temp oj and add a tsp yeast, mix well and put aside.
disolve sugar in a bare amount of boiling water, stir well and cool.
Add elders and chopped peeled oranges to water in pan and simmer for 10 mins then leave to cool.
By now your yeast starter should be lovely and frothy like a hot tub down south lol
pour the starter and the sugar solution into a gallon DJ
Now, while the must is cooling, get a bucket or a large pan and put a colander on top.
pour the must into the colander pushing it through with a spoon. Im from the geordieland so i use a rolling pin, we dont just use them for bashing our husbands head with! lol
i keep a pint of must back stored in a pop bottle in the fridge for topping up.
Ok, now to remove the small bits place a funnel in the DJ lined with either a double thickness of muslin or a coffee filter.
Another tip from us geordies on a budget is to chop up an old pillow case!
filter the juice into the DJ but only fill to the shoulders as this brew is very active when fermenting!
Bung and fit an airlock and leave for a week or so until fermentation quiets down.
Top up with the must from the saved pint then leave until fermentation stops.
Rack and bottle
Using this method ensures that the tannin levels are low due to the fact that its not fermented on the must.
2lb elders
1lb oranges peeled and chopped
7pts water
quater oz port yeast
3lb sugar
glass of orange juice
put water in pan to heat, take the glass of room temp oj and add a tsp yeast, mix well and put aside.
disolve sugar in a bare amount of boiling water, stir well and cool.
Add elders and chopped peeled oranges to water in pan and simmer for 10 mins then leave to cool.
By now your yeast starter should be lovely and frothy like a hot tub down south lol
pour the starter and the sugar solution into a gallon DJ
Now, while the must is cooling, get a bucket or a large pan and put a colander on top.
pour the must into the colander pushing it through with a spoon. Im from the geordieland so i use a rolling pin, we dont just use them for bashing our husbands head with! lol
i keep a pint of must back stored in a pop bottle in the fridge for topping up.
Ok, now to remove the small bits place a funnel in the DJ lined with either a double thickness of muslin or a coffee filter.
Another tip from us geordies on a budget is to chop up an old pillow case!
filter the juice into the DJ but only fill to the shoulders as this brew is very active when fermenting!
Bung and fit an airlock and leave for a week or so until fermentation quiets down.
Top up with the must from the saved pint then leave until fermentation stops.
Rack and bottle
Using this method ensures that the tannin levels are low due to the fact that its not fermented on the must.
