Elderberry Red

Getting confident

In season September to October · makes 4.5 L · target OG 1.092

Two lessons at once: why some fruit must be cooked (safety) and what tannin does (structure and the need for age).

Before you start. Never ferment raw elderberries or any stalk — cook the berries first, and strip all green stalk. Use only fully ripe fruit.

You will need

Elderberry
Ready when the whole bunch has turned deep purple-black, the berries are soft, and the heads hang DOWN (they point up while unripe). Any red or green berries in the bunch mean wait.

1
Sanitise. Strip the berries from every piece of green stalk with a fork — the stalks are the toxic part — and use only fully ripe black berries.
2
The lesson: elderberries must be COOKED, and they carry a lot of TANNIN. Simmer the berries in 2 L of water for about 20 minutes, which both makes them safe to ferment and softens them. This is the opposite of a flower wine, where you never boil.
3
Strain the hot liquor onto the sugar and chopped raisins; stir to dissolve and top to 4.5 L. Let it cool to lukewarm, then add pectic enzyme.
4
Pitch yeast and nutrient when at room temperature. Take a reading, about 1.092.
5
Because elderberry is so tannic, ferment on the strained liquor rather than long on skins, and expect a wine that tastes harsh young — that is the tannin, and it is why this one needs age.
6
Rack twice over the first two months, then leave in bulk.
7
Bottle after clearing and keep at least a year — two is better. The tannin that makes it undrinkable at three months makes it excellent at eighteen.

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An original MakeWine recipe.