Elderberry recipes please

Penelope_Penguin

That's not looking good wine yeast tends to fall to the bottom - that looks like a mat of mould.

But if it's been fermenting for a couple of weeks, the alcohol should inhibit the mould.

Did you get a fast and furious fermentation?

joebloggs09

Hi

Did you get a fast and furious fermentation? , No seem to take ages for anything to happen will I have to throw this away 8-( ?

Sambucus_Nigra

Does it smell alcoholy or yeasty? - to be honest that looks like it hasn't fermented at all and is just mouldy.

joebloggs09

yeasty in smell

Farway

Have a small sip, if it tastes vinegary or musty, ditch it

To me the top looks like normal yeasty froth, same as one gets on beer

joebloggs09

Yes had a try to my surprise it tasted pretty good so will save it.

Many Thanks

BOGOF_Queen

Looks to me as if the wine is fermenting in the usual way - I have made elderberry wine (and lots of other wines) over the last few years and yours looks fine to me. I usually get a froth on the top when it is going really well - is the fermentation lock bubbling away furiously too?

lucylema

I have just raided the elderberry tree at my brothers alotment and now would like to make wine.

Does anyone have any easy, tasty receipies please?

Chris25

ah, my favourite fruit wine - luscious elderberry!

http://www.diy-plonk.com/elderberry-wine.html

and there are loads on here http://www.wine-making-guides.com/wine_recipes.html

busiscoming2

Seakay wrote: »

1 quart (ie 2 pints) ripe elderberries, off the stalk
half pint vinegar (any type)
1 teaspoon salt
4 shallots chopped very fine (I use 1 medium onion)
6 cloves
20 black peppercorns
2 inches of root ginger

Put the berries in an ovenproof dish (pyrex is good as no danger of staining) with the vinegar and cook for 30 minutes at the bottom of a warm oven (250F,121C, gas mark half) then turn oven off and leave overnight.
Strain off the juice into a pan, add all the other ingredients and boil for 10 minutes, then strain through a sieve and bottle.

This is a flavouring sauce, in the style of Worcestershire Sauce, and can be used at once although it does improve with age and will keep for years.

Eliza Acton suggests that it is good with fish, and it is also nice added to a pan of frying liver.

I've just seen this (picked Elderberries today) and wondered what 2 pints of Elderberries is in weight?