500g Bag - Sufficient for approximately 2 gallons of Elderberry Wine.
Make elderberry wine any time of the year with these.
Use as an addition in your fruit wine or beer recipe.
4.4kg VinClasse Brewing Sugar
1.5L of red grape concentrate
8 tsp. VinClasse citric blend
4 tsp. VinClasse yeast nutrient
3 crushed VinClasse Campden tablets
1 Sachet VinClasse all purpose red wine yeast
Boil 13 Litres of Filtered or Bottled Water, stir in 4.4kg Brewing Sugar until dissolved and the water appears clear. Thoroughly rinse the dried elderberries in warm water, insert them into a nylon straining bag, weighted down with (for example) sterilised glass marbles in the Primary Fermenter.
Pour the boiling water and dissolved sugar over the elderberries and cover the primary Fermenter. When cool, stir in three finely crushed campden tablets, yeast nutrient and citric acid until dissolved.Re-cover the primary Fermenter and set aside for 12 hours.
Add activated wine yeast in a starter solution and ferment until the specific gravity drops to 1.010, stirring and squeezing the bag daily. (Remember the rubber gloves, to protect your hands from the pigments.)
Transfer liquid to a secondary Fermenter, attach an airlock and ferment to dryness. Rack every 30 days until wine clears.
Bottle and wait at least 3 months to enjoy. This wine will improve with age.