countrymoderateStill Red

Elderberry Country Wine

Elderberry wine is the British country-winemaking benchmark — deep, tannic, age-worthy, and the closest thing fruit wine gets to a structured red. Important safety note: raw elderberries, leaves, and stems contain cyanogenic glycosides and must be cooked before consumption. Strip berries from the stems carefully and cook before pitching yeast.

ABV11-13%
Ferment30d
Age120d
Total150d
Start in MakeMode

Ingredients

1 lbDried elderberries (or 4 lb fresh)
0.5 lbRaisins (for body)
2.5 lbCane sugar
1 galWater
1 tspAcid blend
0.5 tspPectic enzyme
1 tspYeast nutrient
5 gWine yeast (71B or RC212)
1 tabCampden tablet

Equipment

  • 2-gallon primary
  • 1-gallon glass carboy
  • Airlock
  • Straining bag

Steps

  1. Day 0

    Cook the berries

    If using fresh elderberries, never eat raw — gently cook 15 min in a pot. Add to bag.

  2. Day 0

    Add hot syrup

    Add raisins, cane sugar dissolved in hot water; cool to 70°F.

  3. Day 0

    Campden + wait

    Crush Campden, stir. Wait 24h.

  4. Day 1

    Pitch yeast

    Add pectic enzyme, acid blend, nutrient, yeast.

  5. Day 1-8

    Primary

    Punch down daily 7 days. Color goes deep purple-black.

  6. Day 8

    Press + rack

    Squeeze bag; rack to carboy.

  7. Day 8-100

    Secondary + age

    Bulk age 3+ months for tannin to soften.

  8. Day 120

    Bottle

    Bottle. Improves dramatically over 1-2 years.

Related

Tasting notes: blackberryviolet

About this Elderberry Country Wine

History

Elderberry wine is associated with the northern European winemaking tradition, particularly in England and Scandinavia, where the elder tree has long been valued for both medicinal and culinary purposes. Country wines made from foraged fruits became widespread during periods when imported grape wines were scarce or expensive, and elderberries offered a deeply colored, full-bodied alternative. The practice of drying elderberries for winter winemaking is often credited to rural households seeking to preserve the harvest. By the twentieth century, elderberry wine had become a staple of home winemaking guides, with recipes standardized to balance the fruit's astringency and enhance its natural richness.

Technique

Elderberry wine typically ferments at cool to moderate temperatures, around 65-72 degrees Fahrenheit, to preserve the fruit's delicate aromatics while encouraging steady yeast activity. Many winemakers prefer a brief maceration period of five to seven days on the skins to extract color and tannin without excessive bitterness. Pectic enzyme is added before fermentation to break down fruit pectins and prevent haze. After primary fermentation, the wine is racked off the sediment and allowed to age for several months, often six to twelve, to soften tannins and integrate flavors. A Campden tablet is typically added at the end to stabilize the wine and prevent oxidation.

Ingredient notes

Dried elderberries are concentrated in flavor and tannin, requiring only one pound compared to four pounds of fresh fruit. Raisins contribute body, glycerol, and residual sugars that round out the wine's mouthfeel. Yeast strains such as 71B or RC212 are often selected for their ability to handle the fruit's acidity and enhance berry character; 71B is known for softening acidity, while RC212 emphasizes color and structure. Acid blend adjusts the must to a balanced pH, typically around 3.4 to 3.6, which supports fermentation and aging stability. Yeast nutrient ensures a complete fermentation, reducing the risk of off-flavors from stressed yeast.

Variations

Some winemakers increase the raisin proportion to one pound for a sweeter, fuller-bodied wine, while others substitute honey for a portion of the sugar to create a hybrid elderberry melomel. Regional variations include the addition of spices such as cloves or cinnamon, associated with Scandinavian traditions, or the blending of elderberries with blackberries or black currants for added complexity. Aging in neutral oak or on oak chips is occasionally employed to introduce subtle tannin and vanilla notes. Fresh elderberries yield a brighter, more aromatic wine, though they require careful handling to avoid excessive astringency from stems and underripe fruit.

Serving & pairings

Elderberry wine pairs well with roasted game meats, venison, and rich stews, where its tannin and acidity complement savory, earthy flavors. It is also suited to hard cheeses such as aged cheddar or Manchego. Serving temperature is typically around 60-65 degrees Fahrenheit, slightly cooler than most red grape wines, to preserve its fruit-forward character. A standard red wine glass allows the wine's aromatics to develop. The wine's robust profile makes it appropriate for autumn and winter gatherings, particularly alongside hearty, rustic fare.