Wine-making is one of my favorite ways to preserve the harvest. And elderberry wine is a classic. It’s so tastyâ€”a bit like sherry or port.
I’ll tell you how I make it. But if you’ve never made wine before, I’d suggest a bit of reading before you start your own. My favorite book on fermentation of all sorts (including pickles, beer, and even miso) is Wild Fermentation by Sandor Ellix Katz. He tells you what you need to know without getting too technical.
First collect elderberries. Lots of elderberries. Several big grocery bags full, if you want to make a five-gallon batch. (I remember climbing around in the creek with my friends when I was little, picking elderberries for our parents’ winemaking.)
Clean and de-stem your elderberries. De-stemming can be tedious. Some people use a fork, but I don’t mind getting my fingers purple. If the mess bothers you, you can freeze the clusters of berries on cookie sheets. Once they’re frozen, they come off the stems more easily.
Measure your berries. How many gallons do you have? Write this down somewhere.
Now, put your berries in a large crock or bucketâ€”something big enough to hold them, with several inches left over at the top for foam. Pour enough boiling water over the berries to barely cover them. Cover the crock with a towel and leave it to steep for a day or so.
After the berries have had time to steep, add a packet of wine yeast. (Some people use baking yeast, but I’d suggest seeking out the wine yeast at a brew shop or online. Baking yeast can give off flavors.) Stir well.
Measure out 3 pounds of sugar for every gallon of elderberries you had. (Go find your notes.) Put the sugar in a pot with about a cup of water per pound of sugar. Heat until the sugar is entirely melted into a syrup. Cool the syrup and add it to the berries. (Sandorkraut suggests leaving the berries to ferment on their own for a few days before adding the sugar.)
Ferment the wine for four or five days, or until major bubbling has subsided. Stir it every day, several times a dayâ€”as often as you remember.
When it’s ready, strain the wine into a carboy or another container that will take an airlock. Make sure to squeeze all the juice out of the berries. Put an airlock on the carboy, and put the whole thing somewhere dark and not too cold. Leave it for a couple of months.
When you’re ready, siphon it into a clean carboy, leaving the “lees” (yeast residue) behind. You can taste it at this point, but it’ll likely be a little harsh. It needs a good six months or a year to mature. Leave it in a cool closet somewhere. (Don’t forget to check the airlock every once in a while to see if the water needs to be replenished.)
Bottle your wine in time for the following winter. In our house, we often drink a little glass after dinner as a winter tonic (and because it tastes really good). You can also use it just as you’d use any other elderberry preparation. It’s one of my favorites for staying healthy during flu season, and to support recovery from colds and flu.
I love to make herbal preparations that are as delicious as they are “good for you.” So elderberry wine is high on my list. It really is worth the wait.