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Post by Brenna on 20th October 2012, 12:30 pm

Hi

Finally managed to sit down with a computer and that recipe

1kg Elderberries
250g Blackcurrants
525g Brambles (Blackberries for you weird southerners Razz )
525g Raisins
1.2kg sugar
1tsp tartaric acid
1tsp pectolase
1/2 tsp yeast nutrient
Port yeast

Make sure to remove every last piece of stalk from the berries as they can impart a bitter flavour. Rinse the berries in cold water and place in a large food grade plastic container. Pour over boiling water and leave to steep for 24 hours. Press the mixture through a muslin cloth. Put in a preserving pan and add the sugar, simmer gently for an hour, skimming if necessary. Allow to cool to luke wam then add the yeast, nutrient, tartaric acid and pectolase. Transfer to a fermentation jar, top up, fit an airlock and leave to stand in a dark place for 2 weeks. Syphon off into a clean vessel, then bottle when fermentation has finished.

Leave to mature until Christmas (I think mine may be for next christmas due to the scottish berry season being so late).
Brenna
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Post by Chilli-head on 20th October 2012, 10:20 pm

Thanks for that, sounds good. I found that elderberries to my taste made one of the most satisfactory "country wines". I see you don't ferment it on the pulp; my blackberry attempts where I did wound up being rather tannic, so perhaps this method is better.

Will have to dust off my demijons sometime ...

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Post by Brenna on 21st October 2012, 11:50 am

This is my first year making wines, so I can't comment too much yet. I am using recipes out of one book and none of them seem to ferment on the pulp. It does say that you have to be really careful not to leave stalk in for the berry wines as that can result in quite a bitter taste, maybe thay was it as that would intensified by fermenting on the pulp.
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