Elderberry wine recipe with brown sugar, cloves, and cinnamon

Instructions

1.Sanitize All Equipment:

Before you begin, ensure that all your equipment (fermentation bucket, utensils, bottles, etc.) is thoroughly sanitized. This step is crucial to prevent unwanted bacteria or wild yeasts from contaminating your wine.

2. Prepare the Elderberry Juice:

Clean the Elderberries:

Rinse 5 pounds of fresh or frozen elderberries under cold water to remove any debris or insects.

Extract the Juice:

Place the elderberries in a large stockpot with enough water to cover them (approximately 5 cups).

Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes until the berries have broken down and released their juices.

Strain the Mixture:

Using a straining bag or fine mesh sieve, strain the elderberry mixture to extract as much juice as possible. Discard the pulp or save it for other uses (like jams).

Optional Steps:

Pectic Enzyme: If you want a clearer wine, add a pectic enzyme according to the package instructions at this stage.

Campden Tablet: To sterilize the juice and halt any wild yeast or bacteria, crush and dissolve 1 Campden tablet per gallon of juice and mix it in. Let the mixture sit for 24 hours before adding yeast.

3. Combine Juice and Water:

Mix equal parts of the elderberry juice and water to achieve the desired sweetness and alcohol content. For example, if you have 1 gallon of elderberry juice, add 1 gallon of water.

Note: Adjust the ratio based on your sweetness and alcohol preferences. More water will result in a lighter wine, while less water will produce a stronger, sweeter wine.

4. Add Sugar and Spices:

Dissolve the Sugar:

For every gallon of juice-water mixture, add 3 pounds of brown sugar. Stir well to ensure the sugar is fully dissolved.

Tip: You can warm a small portion of the mixture to help dissolve the sugar before combining it all.

Add Spices:

Add 4-6 whole cloves and 2-3 cinnamon sticks to the mixture. Adjust the quantity based on your taste preference.

Alternative: For a smoother spice infusion, consider making a spice bag or using cheesecloth to contain the cloves and cinnamon sticks for easier removal later.

5. Prepare for Fermentation:

Cool the Mixture:

Ensure the juice-sugar-spice mixture is at room temperature or slightly warmer (around 70°F or 21°C) before adding the yeast. High temperatures can kill the yeast.

Add Yeast Nutrient:

If using, add yeast nutrient according to the package instructions to support healthy yeast activity.

Pitch the Yeast:

Sprinkle 1 packet of wine yeast over the surface of the mixture. Let it sit for about 10-15 minutes to rehydrate.

After rehydration, gently stir the yeast into the mixture using a sanitized utensil.

6. Primary Fermentation:

Transfer to Fermentation Bucket:

Pour the entire mixture into a sanitized fermentation bucket.

Attach Airlock:

Seal the bucket with an airlock to allow gases to escape while preventing contaminants from entering.

Ferment:

Place the bucket in a cool, dark area with a stable temperature (ideally between 60-75°F or 15-24°C).

Primary Fermentation should last about 1-2 weeks, during which you'll observe bubbling as the yeast converts sugar into alcohol and carbon dioxide.

7. Racking (Separation from Sediment):

After 1-2 weeks, once vigorous fermentation has slowed, use a sanitized siphon to transfer the wine off the sediment (lees) into a new, sanitized secondary fermentation vessel (like a glass carboy).

Optional Steps:

Stabilizing: To halt fermentation and prevent further sugar conversion, consider adding potassium sorbate and potassium metabisulfite.

Fining Agents: If desired, add agents like bentonite or gelatin to clarify the wine.

8. Secondary Fermentation:

Attach Airlock:

Seal the secondary vessel with an airlock.

Age the Wine:

Let the wine age for 4-6 weeks, during which it will continue to clarify and develop flavors.

9. Bottling the Wine:

Ensure Fermentation is Complete:

Use a hydrometer to check that fermentation has ceased (specific gravity remains constant over a few days).

Prepare Bottles:

Sanitize all bottles and corks.

Siphon the Wine:

Carefully siphon the wine off any remaining sediment into the bottles, leaving about 1 inch of headspace.

Seal the Bottles:

Cork the bottles securely.

Aging:

Age the bottled wine for at least 3 months in a cool, dark place to allow flavors to mature. Longer aging (6 months to a year) can enhance complexity and smoothness.

10. Enjoy Your Elderberry Cream Wine:

After adequate aging, chill the wine and serve it in wine glasses. Enjoy the rich, spiced flavors of your homemade elderberry cream wine!