1 Gallon Elderberry Wine (September 17, 2007)

[jeskremer]

DAY ONE

1 gallon bag unstemmed, frozen elderberries (8 c or 3 pounds)
Added 1 qt. (1/4 gal) warm water and 1 campden tablet to the standard recipe

WARNING: Be careful to remove all stems...there will be a difficult to remove oily substance left over from the elderberries otherwise.

[jeskremer]

48 HOURS

Added:

5 c sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp tannin

NOTE: I added WAY too much sugar!! Measure SG while adding sugar. Starting SG of 1.085.

Added 1 1/2 tsp acid blend after testing to bring the reading to 0.55%

Added Red Star Premier Cuvee yeast.

[jeskremer]

FIVE DAYS

Transferred via funnel to the secondary at 1.020 SG. Placed under airlock.

[jeskremer]

SIX WEEKS

Racked off of the lees.

[jeskremer]

TWO MONTHS, TWO WEEKS

Racked and added 8T potassium sorbate conditioner.

[jeskremer]

THREE MONTHS, THREE WEEKS

Bottled. Added rhubarb to two bottles to make a 50/50 blend.

[jeskremer]

Seven Years
Very fruity elderberry flavor. Semi-sweet. Smooth. No bitterness, rubbery flavor, or bad aftertaste. Very good, but strong.