This recipe was given to me by friend's granddad. I have never used it but he swore by the results. Might be good to research sanitising and other wine-making methods. I'm going to try it out this Autumn.
Ingredients:
5lb Elderberries
3lb granulated sugar
1 Gallon cold water
6 Cloves
Campden Tablet
1/2 Teaspoon Ground Ginger
Pectic Enzyme
G.P. Wine Yeast
Yeast Nutrient
Equipment:
Preserving pan - large bucket with lid - long wooden spoon - Demijohn - Airlock and rubber stopper - Wine bottles and corks.
Method:
1. Wash and clean the berries well.
2. Put in a preserving pan with a gallon of cold water and boil until fruit is tender.
3. Strain off liquid into a plastic bucket and add 3lb of sugar, 6 cloves and the ground ginger and stir well until the sugar is dissolved. When the liquid has cooled ass a crushed Campden tablet and pectic enzyme. Cover and leave in a warm room for 24 hours and then add the yeast and nutrient.
4. Cover bucket and leave in a warm place for 10 days, stirring daily. Then strain into a demijohn. Fit with an airlock and keep in a warm place while the mixture ferments to a dryness. The wine can then stacked and bottled
Ready in six months but better if left longer.
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