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Elderberry Fruit Wine Base

$39.95 -- This bluish-purple berry is grown in Oregon and makes a superior wine. This elderberry base is actually a concentrate. Click for sample recipe. Makes 5 gallons.

Purchase Elderberry Fruit Wine Base

Elderberry Fruit Wine Base

Ingredients:

One 96 oz can of Elderberry Fruit Base
6 cans warm water
14 lbs. corn sugar or 12 lbs. white table sugar
5 tsp. acid blend
4 tsp. yeast nutrient
2.5 tsp. pectic enzyme
1 oz. dried elderflowers
5 tsp sodium bisulfite solution
1 pkg Red Star Premiere Cuvee wine yeast (or Cote des Blanc yeast for more sweetness)
2.5 tsp potassium sorbate to stabilize

Instructions

1. Sanitize all equipment and utinsils with bisulfite solution (5 tsp sodium bisulfite in 1 cup water.

2. Elderberry Fruit Base is a concentrate adjusted for wine, but there may be SOME pulp. If needed, put the fruit/pulp into a large straining bag and add to fermenter.

3. Add all ingredients EXCEPT for the last TWO. Stir well to dissolve sugar. Starting Gravity should be about 1.085-1.090.

4. Cover and let sit overnight to allow SO2 to be released.

5. Sprinkle yeast on top of juice (must). Temperture should be 70-80 deg. F.

6. The next day, stir top half of must. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).

7. When gravity reads 1.040 remove bag of fruit. Press and strain juice from pulp and discard the pulp. Siphon must into secondary vessel, like a carboy. top up with water to minimize airspace and attach airlock.

8. Siphon wine again in 3-4 weeks when gravity reads 1.010 to 1.000. Add 1 tsp bisulfite solution per gallon of must.

9. After wine is clear (2-3 months) stabilize to prevent renewed fermentation and sweeten to taste if too dry.

10. Wine can be drunk at this point, but will benefit with aging of 6 months to one year.

Purchase Elderberry Fruit Wine Base

  • SKU: M55

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