Enjoyed the video. We normally pick elderberries to make jam. Think we will try making some wine this year. It is easier to get the berries off the stems by sliding a fork down from the top of the stem towards the berries, we find this is much quicker than using your hands. Hope this helps :)
I don't know if it will affect the quality of the wine, but...My momma taught me a short-cut. Freeze the elderberries first, then take them out and lightly beat them against the edge of your container, they will roll right off of the stems. Sure saves the fingers when processing to make Elderberry jam or jelly.
Hi marksmiffy, How much yeast did you put into the elderberries the sugar and the water? Can you use any type of yeast, like dry yeast used for bakery? Thanks for your answer.
Thanks for the video. You don't put any yeast, nutrient or campden tablet? If not, do you have any idea what is the alcohol percentage of your vine gets with this process? Would appreciate if you like my comment if you would like to reply. Somehow, I am not getting notifications for replies.
way cool mane i just picked a whole bunch of elderberries bought to make wine.didnt know if you knew this but they have a nice corking machine you can get for like 15 bucks wouldnt have to use the hammer. your choice though.anyway thanks.
Do you cover your elderberry bushes with netting to keep birds out of them? we just planted one, that's why I am wondering. and was it 4pounds or 5 pounds of elderberries you used, how much blackberries and exactly how much sugar 4-1/2 or 5 pounds I heard you mention both?
I had a go doing this 2 years ago and I thought the wine tasted not so good. How long did you leave it, please? I've done a bunch of successful wines since but just don't know what went wrong or if it was just the taste I didn't like?
Hi I have just made elderberry and apple wine and before I have made elderberry and Runnerbean wine. both are very nice. The runnerbean make the wine a little less tarty. I would like to make sloe gin but I don't know what Sloe looks like on the bush.
Yes I added a sachet of super wine yeast after 24 hrs.for a kick start. you could be right about the natural yeast , but the boiling water would have killed some.
I realize that I'm not marksmiffy and I'd like to just quickly add that I've never made wine in my life, but many people on UA-cam (from the videos I've seen) have talked about how baker's yeast isn't tolerant when it comes to high-alcohol environments, so the yeast would die before giving you the desired alcohol-content. This would result in 1) a very weak wine (like a cider or even less), and 2) the wine could possibly spoil when stored for longer periods.
Good video, you forgot to show, add the yeast! :) Make life easier next time and mash the berries until mushy, once they start to get mushy, add the sugar to thicken. After the sugar thickens them back up, smash them again for a more complete squeeze! Where about are you? Sound Australian? Here in NY, I get these crazy looking white spiders w/red design living on my bushes. Elderberry is poison to some people, be careful w/ new friends!
I just had to laugh as you are stomping the Berries with that hand press because , the Grapes they stomp with their feet . Not enough Berries there to stomp with your feet ,lol . I really don't fancy the Grapes being stomped with feet ? and then they still ferment and bottle it , yuck but I buses the fermenting kills the Tinea ,lol . You guys must be in England , by your speech/ language . Elderberry Wine , made properly is very yummy and very tasty . I had the good fortune to sample some Home made Elder Berry Wine in Germany , Winter 2010 . I myself am an Aussie ,lol .
@1966yjd Bwhahaha! I learned that lesson once!!! I was purple up too my elbows for a month! Great gag to play on the unsuspecting! That stuff soaks in!
+orange b Thanks for a informative post, here are a few more tips for how to make wine… Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor! If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine. If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it. Fill and top up airlocks with cooled, boiled water - never straight from the tap. Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better. Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them. Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months. Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it three years later. The following year it was even better! (Reference: Pavas Grape Plan website )
At 3.25 I should have put a caption. But I do say leave the must to cool 24hrs before adding yeast. I used a wine yeast that would allow high alcohol. You could take your chance with the natural yeast but having poured aload of boiling liquid on may have killed it. Enjoy your wine making
Red elderberries are not good for eating, but black and blue fruited elderberries are good to eat. They are edible raw, but we prefer them cooked and sweetened. Sambucus canadensis, Sambucus mexicana, Sambucus caerulea and Sambucus nigra are good to eat, Sambucus pubens and Sambucus racemosa are not.
Enjoyed the video. We normally pick elderberries to make jam. Think we will try making some wine this year.
It is easier to get the berries off the stems by sliding a fork down from the top of the stem towards the berries, we find this is much quicker than using your hands. Hope this helps :)
Good video, alcohol making is always interesting, I've been wanting to make mead myself, honey, water, yeast, mix it with a few fruits, lovely
I don't know if it will affect the quality of the wine, but...My momma taught me a short-cut. Freeze the elderberries first, then take them out and lightly beat them against the edge of your container, they will roll right off of the stems. Sure saves the fingers when processing to make Elderberry jam or jelly.
Thanks for the nice video! One tip: Freezing the berries first makes it much easier to remove from the stem.
Hi marksmiffy,
How much yeast did you put into the elderberries the sugar and the water?
Can you use any type of yeast, like dry yeast used for bakery?
Thanks for your answer.
Thanks for the video. You don't put any yeast, nutrient or campden tablet? If not, do you have any idea what is the alcohol percentage of your vine gets with this process? Would appreciate if you like my comment if you would like to reply. Somehow, I am not getting notifications for replies.
I did add yeast once the must was cool, I used a super strong type
way cool mane i just picked a whole bunch of elderberries bought to make wine.didnt know if you knew this but they have a nice corking machine you can get for like 15 bucks wouldnt have to use the hammer. your choice though.anyway thanks.
I stored bottles upright in the loft ( cool place) over winter, then moved them to the garage in the spring.
Have you tried using a fork to de-berry the elderberries? It's so much easier!!
Do you cover your elderberry bushes with netting to keep birds out of them? we just planted one, that's why I am wondering. and was it 4pounds or 5 pounds of elderberries you used, how much blackberries and exactly how much sugar 4-1/2 or 5 pounds I heard you mention both?
I have a few stems in my must, should I throw them and start again?
When the wine has been bottled, do you store it upright or laying down for 6 months?
Great video making some today.
I had a go doing this 2 years ago and I thought the wine tasted not so good. How long did you leave it, please? I've done a bunch of successful wines since but just don't know what went wrong or if it was just the taste I didn't like?
Hi I have just made elderberry and apple wine and before I have made elderberry and Runnerbean wine. both are very nice.
The runnerbean make the wine a little less tarty.
I would like to make sloe gin but I don't know what Sloe looks like on the bush.
What type of yeast did you use?
I know what I'm doing after work tomorrow picking elder Berry's great step by step vid how much blackberries did you use?? :)
What's the device you used to cork the bottles haven't seen one like that before
Good vid. Will try elderberry next. How did it taste?
So.... Did you add any yeast, or just sugar and water? I heard that elder normally has on it all the yeast it needs...
Yes I added a sachet of super wine yeast after 24 hrs.for a kick start. you could be right about the natural yeast , but the boiling water would have killed some.
What did you cover it with?
Love this!
I realize that I'm not marksmiffy and I'd like to just quickly add that I've never made wine in my life, but many people on UA-cam (from the videos I've seen) have talked about how baker's yeast isn't tolerant when it comes to high-alcohol environments, so the yeast would die before giving you the desired alcohol-content. This would result in 1) a very weak wine (like a cider or even less), and 2) the wine could possibly spoil when stored for longer periods.
Good video, you forgot to show, add the yeast! :) Make life easier next time and mash the berries until mushy, once they start to get mushy, add the sugar to thicken. After the sugar thickens them back up, smash them again for a more complete squeeze! Where about are you? Sound Australian? Here in NY, I get these crazy looking white spiders w/red design living on my bushes. Elderberry is poison to some people, be careful w/ new friends!
I just had to laugh as you are stomping the Berries with that hand press because , the Grapes they stomp with their feet . Not enough Berries there to stomp with your feet ,lol . I really don't fancy the Grapes being stomped with feet ? and then they still ferment and bottle it , yuck but I buses the fermenting kills the Tinea ,lol . You guys must be in England , by your speech/ language . Elderberry Wine , made properly is very yummy and very tasty . I had the good fortune to sample some Home made Elder Berry Wine in Germany , Winter 2010 . I myself am an Aussie ,lol .
What the apparatus is called after 6:30?
Hand corking machine , you can get one on ebay
What about just putting the berries in vodka or if a few little pieces of stem get in the jar
sanders journet in vodka or whiskey that would be considered a Cordial liquor. Do not get stems in - stems and leaves poisonous
How much yeast did you put in after the 24 hours?
I used 1 sachet of super wine yeast.(one that can handle strong alcohol.
Yes a good tip thanks
I used a sachet of Dried super wine yeast, one capable of high alcohol
Top tip thanks
Wow
Why would you wear white trousers making this
Very Earthy type strong fruity, it did turn out a bit like port.
@1966yjd Bwhahaha! I learned that lesson once!!! I was purple up too my elbows for a month! Great gag to play on the unsuspecting! That stuff soaks in!
use the fork luke
+orange b
Thanks for a informative post, here are a few more tips for how to make wine…
Use the right equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - never straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local bars or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this easier. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it's a disaster. Some wines can take 2 years to mature. As a general rule, try a bottle after six months. If it tastes harsh, leave the rest for at least another 5 or 6 months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was 9 months in the demijohn before bottling and drunk it three years later. The following year it was even better!
(Reference: Pavas Grape Plan website )
I used a plastic board in the first stage
I used 2 tsp. of super wine yeast compound
Adding the yeast not fully described
At 3.25 I should have put a caption. But I do say leave the must to cool 24hrs before adding yeast. I used a wine yeast that would allow high alcohol.
You could take your chance with the natural yeast but having poured aload of boiling liquid on may have killed it.
Enjoy your wine making
A fork removes the berries easier and quicker from the stems :-)
About 1LB of Blackberries should do.
Red elderberries are not good for eating, but black and blue fruited elderberries are good to eat. They are edible raw, but we prefer them cooked and sweetened. Sambucus canadensis, Sambucus mexicana, Sambucus caerulea and Sambucus nigra are good to eat, Sambucus pubens and Sambucus racemosa are not.
hay at lest they did not use their feet like most old shows do when they make wine. theirs always a worse option. :P
Use a fork!!!!
use a fork
what did you use to cover it up with ?