Elderberry Port Recipe & Pictures
- British Red
- Barbara Good
- Posts: 111
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- Location: Mercia
Elderberry Port Recipe & Pictures
This is my adaption, of of a much passed around recipe - I claim no originality - but it is a favourite
Ingredients:
For each demijohn (6 bottle batch) you will need
2lb elderberrys
1lb Oranges
7 pints water
1/4 oz wine yeast
3lb sugar
Note - I am making a double batch - which requires some pretty hefty pan sizes!
Strip the berries from the stalks by combing them off with a fork and weigh out the required quantity
Rinse the berries off. I bought one of these large "Over sink" collanders a few years back - very handy!
Peel a couple of large oranges per batch
Stick your water on to heat now. You'll want a big pan - for a double batch a large stock pot is needed
Whilst the water is heating, rough chop your oranges
Then take a glass of room temperature orange juics and add a teaspoon of wine yeast. Stir well and leave. It will go frothy which proves the yeast is activated
Weight out your sugar
Dissolve sugar in minimum necessary boiling water stirring constantly
By now your water should be boiling
Add the elderberries and chopped orange
Simmer for 10 minutes and leave to cool
Your yeast starter should now be frothy like this
Pour the starter into clean, sterilised demijohns along with the sugar solution.
Whilst your "must" is cooling, sterilise another large pan or food grade bucket and set a collander up above it. I do this out doors cos this stuff will stain!
Using a jug, pass the cool pust through the collander to remover the large fruit bits.
Now set up a funnel with a double layer of muslin over it.
Filter the must into the demojohn(s).
Bung in an airlock. The first fermentation will be violent so leave plenty of "headspace". Top up when things are calm.
When fermentation is complete, rack off and bottle. Leave for six months.
Red
Ingredients:
For each demijohn (6 bottle batch) you will need
2lb elderberrys
1lb Oranges
7 pints water
1/4 oz wine yeast
3lb sugar
Note - I am making a double batch - which requires some pretty hefty pan sizes!
Strip the berries from the stalks by combing them off with a fork and weigh out the required quantity
Rinse the berries off. I bought one of these large "Over sink" collanders a few years back - very handy!
Peel a couple of large oranges per batch
Stick your water on to heat now. You'll want a big pan - for a double batch a large stock pot is needed
Whilst the water is heating, rough chop your oranges
Then take a glass of room temperature orange juics and add a teaspoon of wine yeast. Stir well and leave. It will go frothy which proves the yeast is activated
Weight out your sugar
Dissolve sugar in minimum necessary boiling water stirring constantly
By now your water should be boiling
Add the elderberries and chopped orange
Simmer for 10 minutes and leave to cool
Your yeast starter should now be frothy like this
Pour the starter into clean, sterilised demijohns along with the sugar solution.
Whilst your "must" is cooling, sterilise another large pan or food grade bucket and set a collander up above it. I do this out doors cos this stuff will stain!
Using a jug, pass the cool pust through the collander to remover the large fruit bits.
Now set up a funnel with a double layer of muslin over it.
Filter the must into the demojohn(s).
Bung in an airlock. The first fermentation will be violent so leave plenty of "headspace". Top up when things are calm.
When fermentation is complete, rack off and bottle. Leave for six months.
Red
Com on wanre niht scriðan sceadugenga
- Green Aura
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Re: Elderberry Port Recipe & Pictures
Does it keep OK BR, or is that a silly question?
I notice you don't put in any tannin or yeast nutrient.
I notice you don't put in any tannin or yeast nutrient.
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
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- A selfsufficientish Regular
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Re: Elderberry Port Recipe & Pictures
Wouldn't hang around long enough to find out in my house! looks delicious and a great method in pictures ...thank you x
"no-one can make you feel inferior without your permission"
Re: Elderberry Port Recipe & Pictures
thanks British Red a really clear set of instructions. (eat your heart out MKG I've got a new best friend) only kidding is anyone that fickle-
On the issue of animals for research "The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can they suffer?'" Jeremy Bentham
- British Red
- Barbara Good
- Posts: 111
- Joined: Sat Jan 12, 2008 9:27 pm
- Location: Mercia
Re: Elderberry Port Recipe & Pictures
GA,Green Aura wrote:Does it keep OK BR, or is that a silly question?
I notice you don't put in any tannin or yeast nutrient.
I've never needed yeast nutrient in it, I suspect there is enough material in the fruit.
It keeps at least three years, I confess I haven't managed to hang on to it for longer. It really benefits from at least six months aging.
Com on wanre niht scriðan sceadugenga
Re: Elderberry Port Recipe & Pictures
I have the same problem, Red. I like to know what my maturing wines are doing, so I tend to test them at regular intervals. It's amazing how often I suddenly realise I've tested it all.
One day, I will get a wine to 5-years old.
I WILL I WILL I WILL
Fat chance.
Mike
EDIT: Note for GA ... you never want to add any tannin to an elderberry wine - it already has an excess.
EDIT2: Note for Trinder ...
One day, I will get a wine to 5-years old.
I WILL I WILL I WILL
Fat chance.
Mike
EDIT: Note for GA ... you never want to add any tannin to an elderberry wine - it already has an excess.
EDIT2: Note for Trinder ...
The secret of life is to aim below the head (With thanks to MMM)
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- Jerry - Bit higher than newbie
- Posts: 43
- Joined: Fri Jun 01, 2012 9:49 am
- Location: West Sussex
Re: Elderberry Port Recipe & Pictures
Hi
I am new to wine making and would like to try elderberry wine later this year and love the photo guidelines for your recipe - however this recipe is for an elderberry port - how does this differ to elderberry wine?
Poochy Pie
I am new to wine making and would like to try elderberry wine later this year and love the photo guidelines for your recipe - however this recipe is for an elderberry port - how does this differ to elderberry wine?
Poochy Pie
- boboff
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Re: Elderberry Port Recipe & Pictures
This isn't really port, it's wine, but port sounds nicer I think.
Port is fortified, with added alcohol in the legal sence commercially, but for home use I think the term is descriptive in the wine is very strong and very full bodied, just like a port, to call Elderberry a wine made like this would really do it a dis-service, it's that good!
Port is fortified, with added alcohol in the legal sence commercially, but for home use I think the term is descriptive in the wine is very strong and very full bodied, just like a port, to call Elderberry a wine made like this would really do it a dis-service, it's that good!
http://boboffs.blogspot.co.uk/Millymollymandy wrote:Bloody smilies, always being used. I hate them and they should be banned.
No I won't use a smiley because I've decided to turn into Boboff, as he's turned all nice all of a sudden. Grumble grumble.
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- Jerry - Bit higher than newbie
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- Location: West Sussex
Re: Elderberry Port Recipe & Pictures
Can't wait to try it!!!!
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- margo - newbie
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Re: Elderberry Port Recipe & Pictures
So you might say I have been bitten by the wine making bug! Anyhow i would like to make this out of season so i have a few questions if anyone can help me?
I have seen "ready in 3 weeks" elderberry wine kits in a local shop. Could i use the elderberry concentrate from these kits with a bag of frozen blackberries to make this?
Would i need to buy port yeast or could i use the yeast that came with the kit or the all purpose wine yeast i have?
I have seen "ready in 3 weeks" elderberry wine kits in a local shop. Could i use the elderberry concentrate from these kits with a bag of frozen blackberries to make this?
Would i need to buy port yeast or could i use the yeast that came with the kit or the all purpose wine yeast i have?