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
Ingredients
| 1 lb | Dried elderberries (or 4 lb fresh) |
| 0.5 lb | Raisins (for body) |
| 2.5 lb | Cane sugar |
| 1 gal | Water |
| 1 tsp | Acid blend |
| 0.5 tsp | Pectic enzyme |
| 1 tsp | Yeast nutrient |
| 5 g | Wine yeast (71B or RC212) |
| 1 tab | Campden tablet |
Equipment
- 2-gallon primary
- 1-gallon glass carboy
- Airlock
- Straining bag
Steps
- Day 0
Cook the berries
If using fresh elderberries, never eat raw — gently cook 15 min in a pot. Add to bag.
- Day 0
Add hot syrup
Add raisins, cane sugar dissolved in hot water; cool to 70°F.
- Day 0
Campden + wait
Crush Campden, stir. Wait 24h.
- Day 1
Pitch yeast
Add pectic enzyme, acid blend, nutrient, yeast.
- Day 1-8
Primary
Punch down daily 7 days. Color goes deep purple-black.
- Day 8
Press + rack
Squeeze bag; rack to carboy.
- Day 8-100
Secondary + age
Bulk age 3+ months for tannin to soften.
- Day 120
Bottle
Bottle. Improves dramatically over 1-2 years.