Published via Ecency

Elderberry season has arrived once again, and I left it a little late this year, some berries have already dried up on the stem.

But knowing how nice they are as wine, I was motivated to pick them just after the rain had stopped.

At the end of the road, a rainbow appeared, and it cheered me up while I was picking.

They are everywhere here.

I enjoyed gathering them along this peaceful country road.

Also, by the hedges in the field.

And plenty in the woodland, and even more on the very tall tree that I could not reach, so I only picked the ones I could get my hand to.

These berries are easy to collect, and I could fill the basket in just 15 minutes.

Best to process them fresh, so I prepare them immediately after picking, using a fork to pluck the berries, removing the stems and anything I don’t want to include.

Once you have tasted how nice elderberry wine is, it becomes a routine every year, and I tend to improve the recipes.

🍷 Wild Elderberry Wine
(yields about 8 litres with ~ 13% ABV)

Ingredients:

4 kg ripe black elderberries (stems removed)

4 L water

Juice and pulp of 2 lemons

1 cup fresh elderberries (raw, optional, for wild yeast boost)

A splash of elderflower champagne (optional, for active wild yeast)

2 kg sugar (sweet wine), or 1.73 kg sugar (if you prefer a drier wine)

Instructions

🍷 Simmer and Blend the Base Berries

Place 4 kg elderberries (stems removed) in a large pot with 4 L water. Simmer gently for 20-30 minutes.

Midway through simmering, blend the berries to fully break them down. Let the mixture cool to room temperature (~20 °C). Heating neutralises the toxic cyanogenic compounds, while blending enhances flavour extraction. The smaller particles also provide nutrients and support for the yeast during fermentation.

Add Lemon juice and pulp, 1 cup fresh raw elderberries and/or a few elderflowers or a splash of elderflower champagne. These introduce wild yeast to start fermentation naturally.

🍷 Hands-Off Initial Fermentation

Pour 2 kg of sugar over the top, but do not stir. Leave undisturbed for the first 1 day.

The yeast will start feeding on the sugar gradually without being overwhelmed. Cover loosely with a cloth or lid.

Fermentation produces carbon dioxide, and wild yeast needs a little oxygen to establish. A loose cover lets gases escape and keeps dust or insects out.

🍷 Daily Stirring

After a day, stir gently twice per day for 4-7 days to keep the yeast active and in contact with the sugar, and this also avoids mould and kahm yeast formation.

Normally, it starts bubbling after 4 days, especially if active elderflower champagne was added.

Once the mixture begins bubbling, strain out the solids. Unlike blackberries, where I’ve had success leaving in the pulp and seeds, elderberries are rich in tannins, and keeping the seeds can make the wine overly bitter.

Then transfer the liquid to the fermentation vessel or demijohn. I find that transferring to the vessel earlier prevents mould and kahm yeast from developing, especially in wild fermentation.

Fit the fermentation airlock tightly. I put brandy in the airlock instead of water to deter flies, and it also serves as a sanitiser.

🍷 Long Undisturbed Fermentation

Leave the wine undisturbed in the vessel for 6 months to a year, in a dark, cool place with some ventilation, away from the sun to avoid oxidation and to allow it to mature beautifully.

I tend to avoid frequent racking. Minimal handling reduces bacteria risk and allows wild yeast to finish fermentation naturally, the flavour turns out nicer.

🍷 Bottling

After 6 months, rack the wine and siphon the clear top portion into sanitised bottles. The cloudy bottom will have some lees and berry particles settled. I sometimes leave them for an extra complex wine with a rich mouthfeel, or I filter them and use the lees for other ferments, such as vinegar, or as an extra flavouring in cooking.