Dry elderberry wine recipe

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sbond10
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Dry elderberry wine recipe

Post by sbond10 » Mon Sep 09, 2013 3:16 pm

Anyone got a recipe for 1300g of elderberries to make a dry wine

I also have about 500g of damsons (had a kilo using 500g to make damson gin) so any idea s what to do with these other than make more gin

Cheers Sean

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seymour
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Re: Dry elderberry wine recipe

Post by seymour » Mon Sep 09, 2013 7:43 pm

sbond10 wrote:Anyone got a recipe for 1300g of elderberries to make a dry wine

I also have about 500g of damsons (had a kilo using 500g to make damson gin) so any idea s what to do with these other than make more gin

Cheers Sean
Beer, dude. C'mon, BEER! :)

There's even a fruit beer contest/bottle swap coming up. Go for it! viewtopic.php?f=16&t=50129&start=180#p651113

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ArmChair
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Re: Dry elderberry wine recipe

Post by ArmChair » Mon Sep 09, 2013 7:50 pm

Thanks for that Seymour
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seymour
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Re: Dry elderberry wine recipe

Post by seymour » Mon Sep 09, 2013 7:53 pm

ArmChair wrote:Thanks for that Seymour
I do what I can to represent, Mate! :wink:

-------------------

Sean, for the contest you could simply brew a proven favourite Bitter recipe and add elderberries and/or damsons to the secondary fermentor.

Or: our Velvet Stout would be a perfect candidate for fruit

Or: Burton Bridge Damson Porter
Burton Bridge in Burton-Upon-Trent, Staffordshire, UK
OG: 1045
ABV: 4.5%
IBU: ≈30
Colour: very dark reddish brown
Grainbill: 92% Maris Otter, 5% Crystal Malt, 3% Chocolate Malt, + damsons to smooth out bitterness and add a little sweetness
Hops: 50% Target, 50% Challenger
Yeast: fruity English ale strain

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Re: Dry elderberry wine recipe

Post by sbond10 » Mon Sep 09, 2013 8:08 pm

If you remember a while ago Seymour I talked about using a one can kit velvet stout kit I could use this instead .... But when to add the damsons and how ?

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Re: Dry elderberry wine recipe

Post by seymour » Mon Sep 09, 2013 9:17 pm

sbond10 wrote:If you remember a while ago Seymour I talked about using a one can kit velvet stout kit I could use this instead .... But when to add the damsons and how ?
Yeah, that's what I was referring to. I think this concept would be DELICIOUS. You could brew it and primary ferment as usual. Then, if you wanna play it safe: place your damsons in a heavy pot, cover with water, bring barely to a boil to sterilize, possibly stir in a crushed campden tablet, muddle a bit with a potato masher, allow to cool, dump into a fermentor bucket, then rack your "finished" Velvet Stout onto it, then bulk-age for a month before bottling/kegging. Alternately, if you don't want to play it safe, skip the sterilization steps and simply add the damsons to the bucket and rack "finished" beer onto them. The wild yeasts will kick-start a lambic-style secondary fermentation of the remaining sugars.

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Re: Dry elderberry wine recipe

Post by sbond10 » Mon Sep 09, 2013 11:13 pm

Or I could really make it wild and chuck um in dry hop style mid ferment .... Or put um in a seperate bucket with some sugar and yeast boiling water and leave for a few days then strain then add um to the bottling bucket ( without or with priming sugar I'm undecided ) would that work ?

And how much 200g into a litre of water to the above and sugar 50/100g

Sorry I'm thinking out load at mo bouncing ideas

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