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For 1 Imperial gallon:
3 tablespoons of dried elderberries
4 cups of granulated sugar
1 cup of Wild Berry red grape concentrate.
1 tsp citric acid
1 tsp yeast nutrient
1/2 tsp yeast energizer
1 tsp pectic enzyme
1 pkg Lalvin 71B-1122 yeast
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Pour about 12 cups of boiling water over the elderberries and
sugar in a plastic bucket, stir to dissolve. When down to room
temperature add remaining ingredients, including yeast. Ferment
on the elderberries for 7 days, stirring at least once a day and
keeping the bucket covered in between. Then strain into a gallon
jar. Top up with cooled pre-boiled water. Fit an airlock and ferment
to dryness. Rack off into another jar, top up with pre-boiled
water and add 1 campden tablet. Age up to 1 year with racking
each 6 months.
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