Traditional Elderberry WineOrigin: British Period: Traditional |
|
This is the 'real' recipe for a true country version of elderberry wine that relies on wild yeast both on the fruit and in the air to begin the fermentation. Whatever you do, don't wash the elderberries! As a point of information, the easiest way to pick the elderberries is to pinch the entire fruit spray from the tree. When you get home use the tines of a fork to pull the fruit from the stems (do this in a bowl, or the fruit will go everywhere!). Ingredients:
4kg elderberry fruit, well picked over 
Method:PreparationPlace the elderberries in a deep jar and allow to sit for 9 days. Ensure that you press down well every day both to release the juice and to slightly agetate the mixture. This allows the yeast to colonize the fruit. Press the fruit through a fine-meshed sieve to extract as much of the juice as possible (press with the back of a spoon to extract more juice). You should end-up with a smooth liquid, with the pulp and seeds left behind. Pour the liquid into a measuring jar then add to a large jar along with 450g of sugar (either brown or white) for every 1l of juice. Place a lid on the jar and invert once every day for the next nine days. By this time the sugar will all have dissolved. Bottle and leave for 2 months to mature without any corks. Then cork-up and allow the wine to mature for 6 months before serving. |
printer-friendly versionRecipe Search:
Add Celtnet Recipe: Traditional Elderberry Wine to your online bookmark site:
|
More Brewing recipes... More Drinks recipes... More recipes using Wild Foods... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and sugar as primary ingredients: Cyw Iâr Bricyll Pwdin Reis Mam Cacen Blât Llus Cacen Blât Cwrens Duon Cacen Blât Gwsberis Cacen Blât Riwbob Cacen Blât Mwyar Duon Champagne Cream, Fruit and Honey Fruit Juice Fruitcake Cider Fruitcake Guineafowl with Grapes Fruity Beef Casserole Sweet Shortcrust Pastry Dough Mincepies Vanilla Chocolate Cake Elizabethan Custard Gooseberry Fool Elizabethan Gooseberry Fool Prince Bisket Sekanjabin Roman "Christmas Pudding" Kokam Fish Kokam Aloo Solachi Kadhi St Fillan's Fruit Pudding Ginger Ale The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
Prices subject to change.
by: Jamil Zainasheff, John Palmer
October 25, 2007
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
Prices subject to change.
by: Sam Calagione
November 01, 2006
Prices subject to change.
