Elderberry Wine Recipes

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ELDERBERRY WINE

Make and share this Elderberry Wine recipe from Food.com.

Provided by Wade in Indianapolis

Categories     Beverages

Time P1m4DT15m

Yield 12 bottles, 48 serving(s)

Number Of Ingredients 4



Elderberry Wine image

Steps:

  • Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days.
  • Filter out the flowers.
  • Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir.
  • Allow the sediment to settle over the next 3 days.
  • Place in wine bottles and cork.

Nutrition Facts : Calories 161.2, Sodium 0.4, Carbohydrate 41.7, Sugar 41.6

10 liters rose wine
300 g elderberry flowers (local forest)
2 kg sugar
3 cups Everclear alcohol

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  • Crush the berries by hand, or pulse them in a food processor in batches just enough to break up the berries. Do not liquefy them.
  • Pour the crushed berries into a large pot with 10 quarts of water. Add 3 pounds of the sugar. Bring to a simmer, then turn off the heat. Heating elderberries makes them easier to digest, and helps set the color of the wine.
  • Pour the juice into a freshly cleaned 5-gallon bucket and let it cool to room temperature. Test the juice for acid and sugar. Both may be a little low, so be prepared to add another 1 to -3 pounds of sugar and possibly tartaric acid. Add tartaric acid to get the juice to about 7 grams per liter. You might not need to add any – I’ve had elderberry batches that needed no additional acid and, others that needed a lot. We’re dealing with a wild food, and wild foods are variable.
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