Billberry Wine (2)

• 5-8 oz dried bilberries
• 1 lb chopped or minced raisins
• 1/8 oz dried elderflowers
• 2 lbs finely granulated sugar
• 2/3 tsp acid blend
• 1 tsp pectic enzyme
• water to 1 gallon
• 1 tsp yeast nutrient
• Bordeaux wine yeast

Boil water and pour into primary over all ingredients except yeast, and pectic enzyme. Stir well to dissolve sugar, cover with cloth, and set aside to cool. When lukewarm, add pectic enzyme and recover. After additional 12 hours, add yeast and recover. Stir twice daily for 7 days, then strain through nylon staining bag and press gently. After additional 12 hours, siphon off sediments into secondary and fit airlock. Rack, top up and refit airlock after 30 days and again after 60 days. Age wine under airlock additional 4-6 months. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Allow 9-12 months to mature. [Adapted recipe from W.H.T. Tayleur’s The Penguin Book of Home Brewing and Wine-Making ]