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Online Store - http://www.malinowynos.pl/article/det... Facebook - https://www.facebook.com/malinowynosp... Allegro Auctions - http://allegro.pl/listing/user/listin... Recipe for a Healthy Elderberry Wine At the end of May, we brewed a wine made with aromatic elderberry blossoms, and this time we'd like to offer you a version made with the fruit of this shrub. The drink will be made with small, black berries, famous for their health-promoting properties. Elderberries produce abundant fruit in late August and early September, so supplies won't be a problem. You'll easily find the shrub, but we guarantee that this interesting and healthy wine is worth even a longer trip. Ingredients for 20 liters of wine: 20 liters of elderberry umbels or 10 liters of individual elderberries 5 kg of sugar 40 g of citric acid yeast + nutrient solution (e.g., Aromatic Wine Complex) Equipment: bucket large pot for boiling the fruit stirrer fermentation container with lid and fermentation lock carboy with cork and fermentation lock Fruit Preparation If you made elderberry blossom wine, simply go to the same place you did back then. Bring the necessary equipment, i.e., a large bucket. First, we urge you to only pick ripe elderberries (black and purple). It's worth paying attention to this, as unripe specimens contain a large amount of the alkaloid sambunigrin, a toxic substance that, in large quantities, causes weakness and stomach problems. This compound is found in all raw parts of the elderberry plant, but it decomposes during heat treatment. The harvested fruit heads should be washed. Use a large bucket for this, allowing you to easily rinse them. Then, separate the berries from the green tips. You can do this by hand or with a fork. If you prepared 20 liters of fruit with twigs, after separation, you will be left with about 10 liters of pure purple-black berries, enough for 20 liters of wine. As mentioned, elderberries contain harmful sambunigrin, which must be neutralized. The best way to do this is by boiling them. To do this, put the berries in a large pot and pour in about 5 liters of water. Bring the water to a boil, then turn off the heat. Finally, set the berries aside to cool. Preparing the Fermentation Mash If you wish, you can crush the berries for the mash, but due to their small size and the juice released during cooking, this is not necessary. It's convenient to conduct the initial fermentation in a large fermentation vessel, and pour the clean, fruit-free liquid into the carboy. Of course, before fermenting, the vessel should be washed and disinfected to prevent microorganisms from harming the wine. Once this is done, pour the fruit and the juice extracted from the fermentation into the vessel and close the lid. Now, prepare the sugar syrup by dissolving 3 kg of sugar in 5 l of water and then setting the solution aside to cool. Add 40 g of citric acid to the cooled syrup and pour it into the vessel with the must. Now add the yeast (we chose Aromatic Wine Complex – a convenient yeast that doesn't require rehydration) and mix the must. Also, remember to use the label to label the wine, including the date, type, and quantity of ingredients. This way, even after a long time, you'll know what's fermenting in the vessel. Fermenting the must Seal the fermentation container tightly with a lid and a fermentation lock and set aside to allow the yeast to begin fermenting. After a week, add sugar syrup with 2 kg of sugar, and after 2-3 weeks, filter the must to remove the fruit. If you do, pour the liquid into a carboy and seal it with a cork with a fermentation lock, and let the wine ferment without the fruit. Wait 1-2 months and then decant the wine from the sediment. Previous batches Our subscribers, like us – lovers of homemade spirits, have been asking us what's happening with the currant and gooseberry wine. Well, two weeks ago we decanted it from the sediment, so it's already nicely clear. The sediment has now re-accumulated, so we'll decant the liquid again any day now. The wine has also taken on a dark, deep color and is dry in flavor. We may add some sweetener, but it's already delicious. At the end of August, we also made a chokeberry must, which is currently fermenting well. We've already added another dose of sugar syrup, and in three weeks we plan to press the fruit and pour the liquid into a carboy. We can already admire the beautiful color and pleasant aroma emanating from the must.