Tim_Crowhurst
Landlord.
3Lb of blackberries and 5Lbs of elderberries should be enough to make 2.5 gallons of wine. For that you'll need 5Lbs (2.25kg) sugar, 2tsp of nutrient and (if you have some) oak chips, and 1tsp pectolase.
Elderberry wine
- Thread starter Atlantis01
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Well, what volume are you intending to make?
That much berry is about 2anarf gallons worth, on my rule of
Call it 3 if you bung some chopped raisins in.
Rather than leave them to defrost I'd have poured boiling water over them, then a Campden when it starts to cool a bit.
I generally do a kilo of sugar per gallon, the contribution from the berries is almost negligible, maybe worth 200-250gm
That's quite a lot of sugar but allows for the losses when topping up after racking
That much berry is about 2anarf gallons worth, on my rule of
Call it 3 if you bung some chopped raisins in.Rather than leave them to defrost I'd have poured boiling water over them, then a Campden when it starts to cool a bit.
I generally do a kilo of sugar per gallon, the contribution from the berries is almost negligible, maybe worth 200-250gm
That's quite a lot of sugar but allows for the losses when topping up after racking
By the by - I bottled my elderberry yesterday.
Started Oct 14, racked a little over a month in, stabilised a week after that, then took another 2 weeks to clear properly.
It's just very slightly sharp and has plenty of tannin that'll want at least 3 months, I reckon, to get properly drinkable.
The samples were good enough to drink though, but you wouldn't pay for them.
Should be very nice this time next year.
Started Oct 14, racked a little over a month in, stabilised a week after that, then took another 2 weeks to clear properly.
It's just very slightly sharp and has plenty of tannin that'll want at least 3 months, I reckon, to get properly drinkable.
The samples were good enough to drink though, but you wouldn't pay for them.
Should be very nice this time next year.
artyb
Landlord.
thanx for the help guys :clap:
i will prob add some mashed bananas we have left over,
and aim for 3 gallons.... :party:
i will prob add some mashed bananas we have left over,
and aim for 3 gallons.... :party:
Tim_Crowhurst
Landlord.
You'll need extra pectolase and some amylase for the bananas, esp. if they're not yet very black.
I made a 2.5 gallon batch of elderberry wine this autumn, then another gallon from the leftover pulp with apple juice and overripe bananas. It came out every bit as dark as the original wine, but will probably be lighter-bodied. If I'm lucky it will be ready for Christmas next year. So don't throw away all that fruit when you transfer the wine to DJs - it could give you an extra gallon!
I made a 2.5 gallon batch of elderberry wine this autumn, then another gallon from the leftover pulp with apple juice and overripe bananas. It came out every bit as dark as the original wine, but will probably be lighter-bodied. If I'm lucky it will be ready for Christmas next year. So don't throw away all that fruit when you transfer the wine to DJs - it could give you an extra gallon!
artyb
Landlord.
thanks tim i have 5 bananas that are going black,
how long can i leave the fruit in the liquid ...?
how long can i leave the fruit in the liquid ...?
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Tim_Crowhurst
Landlord.
Until primary fermentation has died down, usually four to seven days depending on the temperature. It normally takes longer when it is cooler, and shorter when it is warmer.
artyb
Landlord.
thanx.. :thumb:
i have just finished stripping elderberries and mashing bananas,
i also squashed hald a pound of sloes i had and popped them in
it will be goin in my fv cabinet set at around 23 deg.. :party:
i have just finished stripping elderberries and mashing bananas,
i also squashed hald a pound of sloes i had and popped them in
it will be goin in my fv cabinet set at around 23 deg.. :party:
