Making Elderberry Wine

Name: Making Elderberry Wine
Ingredients: 1. Strip the berries off of their stems. The quickest, easiest way is to use a fork. Or, if you have an hour or two, you can freeze the stems and then just shake the berries off into your bowl.I actually waited a few days until I got to step two, but; 2. Put them in a pot and mash them a bit— I used an old tequila bottle.; 3. Cover the berries in water, and bring them to a boil. Let them simmer for a little while (15- 30 minutes.) Add sugar equal to the original weight of the berries.; 4. Let the elderberries cool, and then put them into a food-grade plastic bucket. I winged it, adding additional water to bring it to what I would guess is a bit under a gallon of water, total. “They” say to add a gallon for ever three lbs. of be; After six weeks, I tasted it. Elderberries are known to be very tannic, and so although it was quite astringent and kind of bitter, it did taste like WINE! It was not sweet at all– the sugar had been fermented, so I added additional sugar (1/2 cup); 6. Rack the wine. This just means to siphon it into another sterilized demijohn. This separates the wine from the yeasty sediment that is in the bottom of the first vessel– the lees. (Pretty though, right?) Now it’s time to let the wine sit in a

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INGREDIENTS

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1. Strip the berries off of their stems. The quickest, easiest way is to use a fork. Or, if you have an hour or two, you can freeze the stems and then just shake the berries off into your bowl.I actually waited a few days until I got to step two, but

•

2. Put them in a pot and mash them a bit— I used an old tequila bottle.

•

3. Cover the berries in water, and bring them to a boil. Let them simmer for a little while (15- 30 minutes.) Add sugar equal to the original weight of the berries.

•

4. Let the elderberries cool, and then put them into a food-grade plastic bucket. I winged it, adding additional water to bring it to what I would guess is a bit under a gallon of water, total. “They” say to add a gallon for ever three lbs. of be

•

After six weeks, I tasted it. Elderberries are known to be very tannic, and so although it was quite astringent and kind of bitter, it did taste like WINE! It was not sweet at all– the sugar had been fermented, so I added additional sugar (1/2 cup)

•

6. Rack the wine. This just means to siphon it into another sterilized demijohn. This separates the wine from the yeasty sediment that is in the bottom of the first vessel– the lees. (Pretty though, right?) Now it’s time to let the wine sit in a

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