Elderberry Wine Recipe 5 Gallons Food

ELDERBERRY WINE

Elderberry Wine image

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

Ingredients

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

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

ELDERFLOWER WINE

Elderflower wine image

Make your own delicious elderflower wine with our fabulous summery recipe. This delectable alcoholic drink is perfect for using our favourite seasonal ingredient

Provided by Richard Davie - Drinks writer

Categories Drink

Yield Makes a 4.5 litre/1 gallon batch

Number Of Ingredients 8

Ingredients

25 heads elderflower
200g sultanas , roughly chopped
1 lemon , zested and juiced
1kg sugar
5g citric acid
75ml cold black tea
5g sachet wine yeast
1 campden tablet

Steps:

Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elderflower florets off the stems with scissors or a wide-toothed comb into a clean bucket.
Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.
Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (15-20C) spot, out of the sunlight, to ferment until the foam has died down - this usually takes five days, but could be up to 14.
Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).
When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. The wine will improve for up to 18 months.

Nutrition Facts : Calories 92 calories, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 0.2 grams protein

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