Recipe#9952

Title: Elderberry Wine 02

From: zeke@intergate.bc.ca (Barbara Gibson) 
 Newsgroups: rec.food.preserving 
 Subject: Here's A Elderberry Wine Recipe 
 Date: Tue, 01 Sep 1998 22:14:51 GMT 
 Message-ID: <35ec71d2.212852@news.intergate.bc.ca> 

Successful wine making in the  home is assured by following rules
 carefully.
 The first rule to follow is that of cleanliness.  All utensils and
 containers should be sterile.  The fruit must be sterlized too.
 If this rule is not followed, bacteria, especially those which form
 acetic acid, may cause the juice to become vinegar.
 The second rule is that fermentation must be started quickly, before
 other bacteria can get into action.  Too little yeast allows acetic
 acid bacteria to work, so that enough yeast must be added to prevent
 this.  Use the dehydrated yeast, two packages to each gallon of
 liquid.  Soften it in lukewarm water with sugar as directed on
 package nad wait until it forms before adding it.  The Brewers'
 Yeast carried in drug stores has been inactivated, but live Brewers'
 Yeast may be obtained from breweries.  Use about 8 oz. (1 cup) to
 a gallon of liquid.
 The third rule is to watch that temperature!  60 degrees F. is what
 you want.  Cool the sterlized juice quickly to 60 degrees F. and
 add the yeast at this temperature.  the slow cooling of the fruit
 and water mass allows acetic acid bacteria to establish themselves.
 Fermentatation should take place at this heat too, an important
 factor for the best product.
 Bottle Your wine immediately upon cessation of fermentation to
 prevent contamination.  Let the wine age for six months for fine
 flavor.
 To make sparkling wine or beer add a lump of sugar to each bottle
 and then cork tightly.  this will form the gas, but not enough to
 "blow."
 ELDERBERRY WINE
 1 gallon elderberries
 1 1/2 gallons boiling water
 Pick ripe berries, place in a large kettle and pour water over.
 Cover tightly, stand 24 hours.  Pour through fine sieve or jelly
 bag.  Squeeze to extract all juice and measure.  to each gallon
 add:
 6 cups sugar
 1 pound raisins, chopped
 1/2 ounce ginger
 8 whole allspice
 4 whole cloves
 Simmer for 1 hour.  Strain, cool quickly and follow directions above
 for Make Your Own Wines.