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ELDERBERRY COUNTRY DRY 15 Litres INGREDIENTS 12 lbs. Elderberries 2 lbs Blackcurrants 2.5 Kg. Peaches (Canned) 2.0 L. Ribena (Original) 750 ml Grape conc. 1 Kg. sugar. METHOD Thaw fruit. Simmer elderberries & blackcurrants for 30 mins. Press. Mix with 3 pints boiling water, stir well and press again. The elderberry/blackcurrant pulp may be discarded or repacked and frozen again for re-use in a table wine. Liquidise peach slices and add. Add Ribena. Add sugar and grape conc. Mix well to dissolve sugar. S.G. should be 1.100 - 1.105 (corrected) *. Adjust using more sugar if low or some water if high. Add pectolase, nutrient and yeast ( Gervin Var. ‘A’). Ferment on pulp for 9 days. Press. Ferment to dryness. S.G. 0.994 - 0.992. Rack every 3 months for 1 year. Add Campden Tablets or Sod. Metabisulphite at racking time as per your normal practice. Try to keep for 2 years before drinking!
* After pressing, suspended fruit solids in the must increase the observed S.G. reading of the must. An empirical correction of -7 is used to allow for this, so that the corrected reading is much nearer to the real S.G.. e.g. An actual reading of 1.107 when corrected will be 1.100.
elderdry.rec - jim shanks - 24/01/1998
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