Elderberry Wine (2)

• 10 lbs fresh, ripe elderberries
• 2-1/4 lbs finely granulated sugar
• 6 pints water
• 1 tsp acid blend
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• Montrachet wine yeast

Wash, destem and inspect the berries for ripeness and soundness. Put berries in a stainless steel or enameled pot with 3/4 pound of sugar and half the water. Slowly bring to boil while stirring occasionally and turn off heat. Cover and set aside to cool to room temperature. Strain berries over primary through a nylon straining bag and hang bag over primary to drip drain for two hours. Very gently press pulp to extract a little more juice, but do not overdo this. Stir in remaining sugar and dry ingredients (except yeast) and stir well to dissolve. Add enough water to bring to one gallon and add yeast. Cover primary and wait for active fermentation. Ferment 2 weeks and siphon off sediments into secondary. Top up and fit airlock. Ferment two months, rack, top up, and refit airlock. Repeat after additional two months. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Age one year before tasting. [Adapted from Julius H. Fessler’s Guidelines to Practical Winemaking ]