Ingredients with Measurements:
- 4 lbs. elderberries
- 2 lbs. granulated sugar
- 1 gallon water
- 1 packet wine yeast
- 1 tsp. acid blend
- 1 tsp. pectic enzyme
- 1 tsp. yeast nutrient
Special equipment needed:
- Large pot
- Fermentation vessel with airlock
- Wine bottles with corks or screw caps
- Hydrometer
- Wine thief or turkey baster
Step-by-step instructions:
1. Rinse the elderberries and remove any stems or leaves.
2. In a large pot, bring the water to a boil and add the elderberries.
3. Reduce the heat and simmer for 30 minutes, stirring occasionally.
4. Remove from heat and let cool to room temperature.
5. Strain the elderberry juice through a fine mesh strainer or cheesecloth into a fermentation vessel.
6. Add the sugar, acid blend, pectic enzyme, and yeast nutrient to the juice and stir until dissolved.
7. Take a hydrometer reading to determine the starting gravity of the wine.
8. Sprinkle the wine yeast on top of the juice and stir gently.
9. Cover the fermentation vessel with an airlock and let ferment for 7-10 days, or until the specific gravity reaches around 1.010.
10. Using a wine thief or turkey baster, take a sample of the wine and taste it. If it tastes too sweet, let it ferment longer. If it tastes too dry, add sugar to taste.
11. Once the wine has finished fermenting, rack it into a clean fermentation vessel to remove any sediment.
12. Let the wine age for at least 6 months before bottling.
13. Bottle the wine and cork or cap it tightly.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Fermentation time: 7-10 days
Aging time: 6 months
Temperature:
Boiling: 212°F (100°C)
Fermenting: 60-75°F (15-24°C)
Aging: 55-65°F (13-18°C)
Serving size:
This recipe makes approximately 1 gallon of wine, which yields around 5-6 bottles.
Nutritional information:
One 5 oz. serving of elderberry wine contains approximately:
- 120 calories
- 0g fat
- 0g protein
- 7g carbohydrates
- 7g sugar
Substitutions for ingredients:
- If elderberries are not available, you can use other dark berries such as blackberries or blueberries.
- If wine yeast is not available, you can use champagne yeast or bread yeast.
- If acid blend is not available, you can use lemon juice or citric acid.
- If pectic enzyme is not available, you can omit it.
Variations:
- Add spices such as cinnamon, cloves, or ginger for a spiced elderberry wine.
- Use honey instead of sugar for a mead-like elderberry wine.
- Add oak chips or cubes during aging for a more complex flavor.
Tips and tricks:
- Use a large pot to avoid boilovers when cooking the elderberries.
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to measure the specific gravity of the wine and determine when fermentation is complete.
- Age the wine in a cool, dark place to prevent spoilage.
- Taste the wine periodically during aging to determine when it is ready to drink.
Storage instructions:
Store the bottled wine in a cool, dark place such as a wine cellar or pantry. Elderberry wine can be stored for several years if properly aged.
Reheating instructions:
Elderberry wine is typically served at room temperature or slightly chilled. Do not heat the wine as this can alter the flavor and aroma.
Presentation ideas:
Serve elderberry wine in a stemmed wine glass or a goblet. Garnish with a sprig of fresh herbs such as mint or thyme.
Garnishes:
Fresh herbs such as mint or thyme.
Pairings:
Elderberry wine pairs well with strong cheeses such as blue cheese or aged cheddar. It also pairs well with dark chocolate or fruit desserts.
Suggested side dishes:
Serve elderberry wine with a charcuterie board or a selection of appetizers such as bruschetta or crostini.
Troubleshooting advice:
- If the wine does not ferment, check the temperature and make sure the yeast is viable.
- If the wine tastes too sweet, let it ferment longer or add more yeast to restart fermentation.
- If the wine tastes too dry, add sugar to taste.
Food safety advice:
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to measure the specific gravity of the wine and determine when fermentation is complete.
- Store the bottled wine in a cool, dark place to prevent spoilage.
Food history:
Elderberry wine has been made for centuries and is a traditional European beverage. Elderberries have also been used for medicinal purposes for their immune-boosting properties.
Flavor profiles:
Elderberry wine has a deep, rich flavor with notes of blackberry, plum, and spice. It has a medium body and a dry finish.
Serving suggestions:
Serve elderberry wine as an after-dinner drink or with a cheese plate or dessert.
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