Lookin4space
Member
Last week I picked 15+ pounds of Sambucus from a nearby tree. This is the one I always go to, since it yields above and beyond the other local wild elderberry bushes. I made elderberry mead in previous years and it tasted excellent, but this year I wanted to try wine instead. I put the berries still clustered into the freezer because I find it easier to separate them from the clusters frozen than fresh.
Two days ago I prepared the must with the berries in a 6 gallon bottling bucket. Just a lemon-oj-sugar-raisin concoction with the berries and a little nutrient and some campden tablets. Yesterday I pitched some Red Star Premier Cuvee', which is my usual workhorse for my concoctions. Today it is pumping out CO2 like a machine.
I usually leaving it in the bottling bucket 4 days before racking it into a carboy sans pulp.
Elderberries aren't very tasty by themselves, but I've always made great stuff from them!
Two days ago I prepared the must with the berries in a 6 gallon bottling bucket. Just a lemon-oj-sugar-raisin concoction with the berries and a little nutrient and some campden tablets. Yesterday I pitched some Red Star Premier Cuvee', which is my usual workhorse for my concoctions. Today it is pumping out CO2 like a machine.
I usually leaving it in the bottling bucket 4 days before racking it into a carboy sans pulp.
Elderberries aren't very tasty by themselves, but I've always made great stuff from them!