Blackberry and Elderberry Wine Recipe
Ingredients
1 kilo of ripe blackberries
1 kilo of ripe elderberries
1.3kilos of sugar
1.5 tsp of citric acid
1 tsp of Pectolase
1 250gm tin of red grape concentrate
Burgundy, red wine or general purpose yeast
2 Campden tablets
How to make Blackberry and Elderberry Wine
- Remove the stems from the fruit and wash it thoroughly.
- Mash the blackberries and elderberries in a clean plastic bucket with a clean potato masher and pour over 2 litres of boiling water. Mix Well.
- Allow to cool to about 21deg C. and add a crushed campden tablet and stir well.
- Add the pectolase and citric acid, stir well and then add the yeast a day later.
- Cover the bucket and allow to ferment on the “pulp” for 4/5 days stirring daily.
- Strain through a nylon bag or sieve on to 1.3 kilos of sugar. Stir well to dissolve the sugar and pour into a demijohn.
- Add the red grape concentrate and make up to 4.5 litres with more water.
- Give a final stir, fit an air lock and leave the vessel in a warm place about 20-22deg C until there are no more bubbles passing through the air lock.
- Add another campden tablet and syphon (rack off) into another demijohn and refit air lock.
- Gradually the wine will clear and after about 6 weeks it should be ready to syphon into green bottles.
- It is best to leave for about 9 to 12 months or longer before drinking.
- You will have a lovely wine to be proud of! It will have a deep, rich colour too.