Elderberry Wine — Home Brew Recipe

Elderberry Wine — Home Brew Recipe

About Elderberry Wine

Elderberries have been used in British winemaking for hundreds of years, often called 'the Englishman's grape' due to their ability to produce wines with remarkable depth and structure. The berries are rich in natural tannins and colour, creating a wine that rivals many commercial reds.

Harvest elderberries in late August to September when fully ripe and deep purple-black. Use a fork to strip the berries from their stems, discarding any green or unripe fruit.

Ingredients

  • 1.5 kg fresh elderberries (or 500g dried)
  • 1.2 kg granulated sugar
  • 4.5 litres water
  • 1 tsp citric acid
  • 1 tsp pectolase
  • 1 tsp yeast nutrient
  • 1 Campden tablet (crushed)
  • 1 sachet red wine yeast (e.g. Gervin GV1 or Mangrove Jack's VR21)

Method

  1. Prepare the fruit: Strip elderberries from stems and place in a sterilised fermenting bucket. Pour over 3 litres of boiling water and mash the berries gently with a potato masher or sterilised spoon.
  2. Initial soak: Add the crushed Campden tablet and pectolase. Cover and leave for 24 hours. The Campden tablet will kill any wild yeasts while the pectolase breaks down pectin for a clearer wine.
  3. Add sugar: Dissolve the sugar in 1.5 litres of warm water and add to the bucket along with citric acid and yeast nutrient. Stir thoroughly.
  4. Pitch yeast: Sprinkle the wine yeast over the surface. Cover loosely and leave in a warm place (18-24°C) for 5-7 days, stirring twice daily.
  5. Strain and rack: Strain the liquid through sterilised muslin into a demijohn, squeezing gently to extract flavour without pressing out harsh tannins. Fit an airlock.
  6. Primary fermentation: Leave to ferment for 4-6 weeks until bubbling slows significantly.
  7. Rack again: Siphon off the lees into a clean demijohn. Repeat racking every 6-8 weeks until the wine is clear.
  8. Bottle: Once completely clear and stable (typically 4-6 months from start), bottle in sterilised wine bottles with corks or screw caps.

Expected ABV

11-13% ABV, depending on fermentation conditions and yeast strain.

Brewing Tips

  • Don't rush it: Elderberry wine benefits enormously from ageing. Aim for at least 6 months in the bottle before drinking, though 12 months is better. The tannins will soften and the flavours will integrate beautifully.
  • Avoid the stems: Green stems contain compounds that can make your wine bitter and unpleasant. Take time to remove berries carefully.
  • Use cold stabilisation: If your wine remains hazy, try cold stabilising by placing the demijohn somewhere cold (around 4°C) for a week before final racking.
  • Sweeten to taste: If you prefer a medium wine, add potassium sorbate before back-sweetening with sugar syrup to prevent refermentation.

Recommended Products

Find everything you need to brew this recipe at BrewCo:

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