Elderberry Wine — Home Brew Recipe

Elderberry Wine — Home Brew Recipe

Why Brew Elderberry Wine?

Elderberries have been foraged and fermented in Britain for generations, producing a wine with remarkable depth and colour. The berries contribute natural tannins that give structure similar to a full-bodied red grape wine, while their distinctive flavour develops beautifully over months of maturation.

Ingredients

For approximately 4.5 litres (1 gallon):

  • 1.4kg fresh elderberries (or 450g dried elderberries)
  • 1.2kg granulated sugar
  • 4 litres water
  • 1 tsp citric acid
  • 1 tsp pectolase
  • 1 tsp yeast nutrient
  • 1 sachet red wine yeast
  • 1 Campden tablet (optional, for sterilisation)

Equipment Needed

  • Large food-grade bucket with lid
  • Demijohn with airlock and bung
  • Syphon tube
  • Hydrometer
  • Straining bag or muslin

Method

Day One

Strip the elderberries from their stalks using a fork — the stalks can impart bitterness. Place the berries in a sanitised fermentation bucket and crush them gently with a potato masher or your hands. Boil the water and pour it over the crushed berries. Cover and leave to cool to room temperature.

Day Two

Once cooled, add the pectolase and stir well. If using a Campden tablet, crush and add it now, then cover and leave for 24 hours before proceeding.

Day Three

Add the sugar, citric acid, and yeast nutrient, stirring until the sugar dissolves completely. Take a hydrometer reading — you should be aiming for an original gravity around 1.090-1.095. Sprinkle the wine yeast on top, cover loosely, and leave in a warm place (18-22°C) to ferment.

Primary Fermentation (5-7 Days)

Stir the must daily, pushing down the fruit cap that forms. After 5-7 days, when fermentation slows and the specific gravity drops to around 1.020, strain the liquid through a muslin-lined sieve or straining bag into a sanitised demijohn. Squeeze gently to extract juice, but avoid pressing too hard as this extracts harsh tannins.

Secondary Fermentation

Fit an airlock and leave to ferment in a cool, dark place. Fermentation typically completes within 4-6 weeks. When bubbling stops and the wine clears, rack into a clean demijohn, leaving sediment behind.

Maturation

Elderberry wine benefits enormously from ageing. Rack again after 2-3 months, then bottle once completely clear. For best results, age bottles for at least 6-12 months before drinking — the flavour transformation is remarkable.

Expected ABV

Following this recipe, expect an ABV of approximately 12-13%.

Brewing Tips

  • Foraging: Harvest elderberries in September when fully ripe and deep purple-black. Avoid any red or green berries.
  • Dried berries: If using dried elderberries, reduce the quantity to 450g and rehydrate briefly in warm water before crushing.
  • Patience pays: Young elderberry wine can taste harsh and tannic. Give it time — a year's ageing transforms it into something genuinely impressive.
  • Clearing: If the wine remains hazy after several months, add a fining agent before bottling.

Serving Suggestions

Serve elderberry wine at cellar temperature (12-14°C) alongside game, roast beef, or mature cheeses. Its robust character also makes it an excellent mulled wine base during winter months.

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