This is the Wine I made January 13. 2002
2 pound Elderberries
2 oranges
1 ripe banana and must be frozen before use.
3 pound brown sugar
2 Camden tablets
1 teaspoon yeastnutrients
1/2 teaspoon pectic enzyme
3 liter (12 cups) water
1 package wine yeast
Crush elderberries and place in primary fermentor, then defrost banana and place them in fermentor as well. Add the rind and the juice from the oranges to the must, then add the rest of the ingredients with the exemption of the yeast, water and the sugar.
Dissolve sugar in hot water then add to
must. measure specific gravity of the must. It should be 1.090 add water or sugar water to
get there.
When the musts temperature is between 70 to 80 degree F or 21 to 27 C add the yeast.
Stir daily.
let ferment until the specific gravity reaches 1.030 the press and air lock the wine. Rack in 10 days and again every 3 months.
The first winter cold stabilize wine put in garage or shed for a few cold weeks.
Drink in a year.
WINE MAKERS
