Elderberry Wine Recipes
ELDERBERRY WINE
Make and share this Elderberry Wine recipe from Food.com.
Provided by Wade in Indianapolis
Categories Beverages
Time P1m4DT15m
Yield 12 bottles, 48 serving(s)
Number Of Ingredients 4
Steps:
- Make a maceration of the flowers into 10 liters of the wine for 30 days - stirring once every 7 days.
- Filter out the flowers.
- Add the sugar and the alcohol that has been heated to 90 degrees Celsius and stir.
- Allow the sediment to settle over the next 3 days.
- Place in wine bottles and cork.
Nutrition Facts : Calories 161.2, Sodium 0.4, Carbohydrate 41.7, Sugar 41.6
ELDERBERRY WINE VINEGAR MARINADE FOR BEEF, CHICKEN, OR PORK
From Madame Mimm's Elderberry Wine Vinegar Recipies Time does not include refrigerated time. Servings depend on type of meat used.
Provided by Skeeter
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large zipper-type plastic bag, mix well by shaking.
- Add meat of choice, ie: 2 large steaks, 6-8 chicken breasts or pork loin chops.
- Coat well with marinade.
- Lay on side in fridge; turn every 15 minutes for 1 to 1 1/2 hours until ready to grill.
- Discard any left over marinade.
Nutrition Facts : Calories 111.5, Fat 12, SaturatedFat 1.7, Sodium 194.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 0.2
ELDERFLOWER WINE
Make your own delicious elderflower wine with our fabulous summery recipe. This delectable alcoholic drink is perfect for using our favourite seasonal ingredient
Provided by Richard Davie - Drinks writer
Categories Drink
Yield Makes a 4.5 litre/1 gallon batch
Number Of Ingredients 8
Steps:
- Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elderflower florets off the stems with scissors or a wide-toothed comb into a clean bucket.
- Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.
- Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (15-20C) spot, out of the sunlight, to ferment until the foam has died down - this usually takes five days, but could be up to 14.
- Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).
- When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. The wine will improve for up to 18 months.
Nutrition Facts : Calories 92 calories, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 0.2 grams protein
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- Crush the berries by hand, or pulse them in a food processor in batches just enough to break up the berries. Do not liquefy them.
- Pour the crushed berries into a large pot with 10 quarts of water. Add 3 pounds of the sugar. Bring to a simmer, then turn off the heat. Heating elderberries makes them easier to digest, and helps set the color of the wine.
- Pour the juice into a freshly cleaned 5-gallon bucket and let it cool to room temperature. Test the juice for acid and sugar. Both may be a little low, so be prepared to add another 1 to -3 pounds of sugar and possibly tartaric acid. Add tartaric acid to get the juice to about 7 grams per liter. You might not need to add any – I’ve had elderberry batches that needed no additional acid and, others that needed a lot. We’re dealing with a wild food, and wild foods are variable.
- Add the pectic enzyme (and tannin, for blueberries and blackberries and blueberries), and chill to below 50°F in the fridge or with ice packs. Lay a sheet of plastic wrap on the juice to keep out air. Keep the juice covered and at this temperature for up to 3 days. The longer you cold soak, the more flavor you extract. (But you run a higher risk of oxidation, which will turn the wine an unappetizing brown, or of spontaneous fermentation, which can ruin the whole batch.)
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