How To Make Elderberry Wine
Pour over 2 pints/1 litre of boiling water
Let them soak for 20 minutes stirring occasionally
Crush the berries with a potato masher or similar
Strain off the elderberry liquor with into a sterilized fermenting bucket
Add the minced sultanas
Add 2 pints/1 litre of boiling water to a pan and dissolve in the sugar
Pour the sugar syrup into the fermenting bin
Using same pan add chopped peeled bananas to 1 pint/0,5 litre of water and simmer for 25 minutes
Strain off the banana liquor into the fermenting bucket
When cooled to 21°C/70°F add the citric acid pectic enzyme (pectolase) yeast nutrient and yeast
Cover and leave to ferment for 3 days stirring twice each day
Strain and transfer to a demijohn, top up to shoulder with cooled boiled water
Fit airlock and bung and leave in warm place to ferment
Rack off as required until it clears then bottle, ready to drink after 12 months
Top tip : best served chilled
Elderberry is one of the most commonly used medicinal plants in the world. Native Americans used it to treat infections, while the ancient Egyptians used it to improve their complexions. Today, elderberry is most often taken as a supplement to treat cold and flu symptoms, but best of all it makes great wine.
A glass of chilled elderberry wine makes me feel better!
Preparation time: 60 minutes
Initial fermentation time: 14 days
Time to be ready to drink: 12 months
4lb / 1.8kg fresh elderberries
1lb / 450g very ripe bananas
1lb / 450g sultanas (chopped or minced)
2lb / 900g sugar
½ tsp / 3g citric acid
1 tsp / 5g pectic enzyme (pectolase)
1 tsp / 5g yeast nutrient
1 tsp / 5g all purpose wine yeast or burgundy wine yeast
Sweetness: Dry
Calories per bottle: 400 approx
Yield: 6 bottles
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