Elderberry Wine

• 3 lbs Elderberries
• 7 pts water
• 2¼ lb sugar
• 1 tsp Acid Blend
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• ¼ tsp of Tannin
• 1 Crushed Campden Tablet
• 1 pkg Wine Yeast

1. Dissolve sugar in 7 pts of very hot or boiling water and set aside. Allow sugar water to cool down to room temperature.
2. Harvest fully ripened berries. Remove any stems, leaves, and foreign matter. Wash and drain berries to remove any dirt.
3. Put berries in nylon straining bag, mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary. Add crushed Campden tablet.
4. Stir in all other ingredients EXCEPT yeast. Check S.G.. Cover primary.
5. After 12 hrs, add yeast and cover primary. When fermentation starts up, check the S.G. daily with an hydrometer. Also as fermentation picks up, the straining bag with pulp will rise to the top of fermentor. Be sure to punch down the bag in the must on a daily basis.
6. When ferment reaches S.G. 1.020 (about 5 days) strain juice from bag and discard pulp. Rack wine off sediment into a clean jug or carboy and attach airlock.
7. When fermentation has ended the S.G. will have dropped to 1.000 or less. Rack wine off sediment into a clean glass jug or carboy and reattach airlock. To help wine clear, rack again in 2 months and again if necessary.
8. When wine is crystal clear, age it for 6-8 months or longer before bottling.
9. If you want to sweeten wine, add ½ tsp of stablizer (Potassium Sorbate) before bottling

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