This is a concentrate from the full-flavored bluish-purple berry that produces a superior wine.


  • One 96oz can Elderberry fruit wine base product
  • 6 cans warm water (4.5 gallons)
  • 12 lbs white table sugar
  • 2 tsp Acid Blend
  • 4 tsp Yeast Nutrient
  • 2 1/2 Tsp Pectic Enzyme
  • 1/2 tsp Wine Tannin
  • 5 Campden Tablets, crushed or 5 liquid tsp Solution of Bisulfite (See directions in wine making process above)
  • ** 1 packet wine yeast
  • ** 2 1/2 tsp Potassium Sorbate to stabalize
  • ** Follow directions to know when to add these products


  • Sanatize all equipment and utensils with a general purpose sanatizer.
  • Put straining bag in fermenter, add fruit and tie off bag.
  • Add all ingredients as directed, excluding those with an * which will be added later. Add solution of Potassium Metabisulphite and stir well to make sugar is disolved.
  • Civer with a damp cloth or fine mesh fabric and let sit over night to allow SO2 to be released.
  • Sprinlle yeast on top of the must. Temperature should be between 70 – 80 F
  • Next day, gently stir top half of must, mindful not to stir sediment at bottom. Repeat daily until SG lowers to 1.040 (4 or 5 days)
  • When SG reads 1.040, remove straining bag. Press and strain juice from pulp and discard pulp. Transfer must to a secondary vessel, leaving behind as much of the settled solids as possible and top up with water to minimize air space. Attach air lock.
  • Rack wine again (3 -4 weeks) when SG reads 1.010 to 1.000. Add 1 crushed campden tablet per gallon of must.
  • After wine is clear (2-3 months) stabalize with potassium sorbate to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired.  Elderberry often tastes superb as a dessert wine. After stabalizing, add wine conditioner or simple syrup until SG reaches 1.030 or even higher. Bottle.
  • Wine can be consumed at this time but will benefit with aging of 6 months to 1 year.

Directions for making a solution of bisulfite:

Disolve 5 tsp of sodium or potassium bisulphite in 1 cup (8oz) of water. You may substitute 1 tsp of this liquid solution whenever the recipe calls for 1 crushed campden tablet.



Main Menu

Last 5 Posts
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Mar 31, 2013
Posted In: Beer Recipes,We Vinted
Posted: Mar 24, 2013
Posted In: Tips and Tricks
Posted: Mar 17, 2013
Posted In: Beer Recipes
Posted: Feb 17, 2013
Posted In: Beer Recipes,We Vinted

Hot Deals
Posted: Jan 28, 2013
Posted In: Hot Deals
Posted: Jan 17, 2013
Posted In: Hot Deals

Currently Vinting or Brewing
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Feb 14, 2013
Posted In: Currently Vinting

Post Categories


Valid CSS! Valid XHTML 1.0 Transitional