Slate Miner
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Well I was up at the crack of dawn yesterday morning :shock: before the (correctly!) forcasted deluge of rain came West Oxfordshire's way. Elderberries galore to be found 'round our way and a carrier bag was soon filled, blackberries amongst the local hedgerows were less plentiful but it wasn't too long before I had enough, and a few left over for an apple and blackberry crumble....Mmmmm.
Here is is the recipe I'm using, taken from my LHBS ;-
Blackberry and Elderberry Wine Recipe
Ingredients
1 kilo of ripe blackberries
1 kilo of ripe elderberries
1.3kilos of sugar
1.5 tsp of citric acid
1 tsp of Pectolase
1 250gm tin of red grape concentrate
Burgundy, red wine or general purpose yeast
2 Campden tablets
How to make Blackberry and Elderberry Wine
1.Remove the stems from the fruit and wash it thoroughly.
2.Mash the blackberries and elderberries in a clean plastic bucket with a clean potato masher and pour over 2 litres of boiling water. Mix Well.
3.Allow to cool to about 21deg C. and add a crushed campden tablet and stir well.
4.Add the pectolase and citric acid, stir well and then add the yeast a day later.
5.Cover the bucket and allow to ferment on the âpulpâ for 4/5 days stirring daily.
6.Strain through a nylon bag or sieve on to 1.3 kilos of sugar. Stir well to dissolve the sugar and pour into a demijohn.
7.Add the red grape concentrate and make up to 4.5 litres with more water.
8.Give a final stir, fit an air lock and leave the vessel in a warm place about 20-22deg C until there are no more bubbles passing through the air lock.
9.Add another campden tablet and syphon (rack off) into another demijohn and refit air lock.
10.Gradually the wine will clear and after about 6 weeks it should be ready to syphon into green bottles.
11.It is best to leave for about 9 to 12 months or longer before drinking.
12.You will have a lovely wine to be proud of! It will have a deep, rich colour too. :
http://www.burfordhopsandvines.co.uk/page.asp?id=70
I had so many elderberries left over that I decided to follow Moley's excellent guide/recipe for elderberry wine. :thumb:
Here is is the recipe I'm using, taken from my LHBS ;-
Blackberry and Elderberry Wine Recipe
Ingredients
1 kilo of ripe blackberries
1 kilo of ripe elderberries
1.3kilos of sugar
1.5 tsp of citric acid
1 tsp of Pectolase
1 250gm tin of red grape concentrate
Burgundy, red wine or general purpose yeast
2 Campden tablets
How to make Blackberry and Elderberry Wine
1.Remove the stems from the fruit and wash it thoroughly.
2.Mash the blackberries and elderberries in a clean plastic bucket with a clean potato masher and pour over 2 litres of boiling water. Mix Well.
3.Allow to cool to about 21deg C. and add a crushed campden tablet and stir well.
4.Add the pectolase and citric acid, stir well and then add the yeast a day later.
5.Cover the bucket and allow to ferment on the âpulpâ for 4/5 days stirring daily.
6.Strain through a nylon bag or sieve on to 1.3 kilos of sugar. Stir well to dissolve the sugar and pour into a demijohn.
7.Add the red grape concentrate and make up to 4.5 litres with more water.
8.Give a final stir, fit an air lock and leave the vessel in a warm place about 20-22deg C until there are no more bubbles passing through the air lock.
9.Add another campden tablet and syphon (rack off) into another demijohn and refit air lock.
10.Gradually the wine will clear and after about 6 weeks it should be ready to syphon into green bottles.
11.It is best to leave for about 9 to 12 months or longer before drinking.
12.You will have a lovely wine to be proud of! It will have a deep, rich colour too. :
http://www.burfordhopsandvines.co.uk/page.asp?id=70
I had so many elderberries left over that I decided to follow Moley's excellent guide/recipe for elderberry wine. :thumb: