Wild Wonderful West Virginia Elderberries with WVMountaineerJack

WV Elderberries and Berry Mead and Wine Recipes


About Our recipes

Early on we decided not to be limited by traditional elderberry winemaking recipes and to experiment with lots of different ways to make Elderberry wine. We will start off with a traditional Elderberry wine recipe, but after that one we toss out traditions and try to make even better Elderberry wines. We assume the reader has basic winemaking skills and can measure the Specific Gravity and Total Acidity of their must and will use these recipes as simple guidelines. We do not include the amount of sugar to add to each recipe as fruits vary in sugar content from season to season and from different states. We aim for 0.65% TA in our wines and include the amount we added to our recipe only as a guideline. We also assume the you can determine when to rack and how long to wait until the wine clears. We also only use a limited variety of yeasts, we experiment a lot with recipes and keeping the number of different yeasts low to those whose behaviour we can predict allows us to change recipes and not worry about the effects of the yeast. We also like to oak a lot of our fruit wines which some readers may find non-traditional, the taste though is fantastic and Elderberry and oak go very well together.
We also like to make many other country wines with Black Raspberries, Blackberries and Currants from our own Wineyard. Strawberries that are frozen with no sugar added are great for making wine. Since we have added beehives in 2012, a focus on mead is guiding our meadmaking. Sometimes mead dont clear within a year, and after backsweetening with honey some of the protiens in the honey will cause a haze. After stabalizing the mead with K-Meta and Potassium Sorbate and Degassing, a fining agent such as Bentonite, Bentogran, Super-Kleer or Sparkaloid will clear the protiens from the mead and make it clear.





Elderberry Wine in Carboy



Traditional Elderberry Wine

There are many ways to make this basic Elderberry recipe. For high tannin levels the pulp can be left in the primary for 7 days or more, for a lower tannin and more fruity flavored wine remove the pulp after 1 day. It can also be finished dry or off-dry. The oak is of course optional and not traditionally added, but it does add some flavor.

Ingredients Amount for 5 Gallons
Elderberries, Frozen 15 pounds
Potassium Metabisulfite 1/4 tsp
Sugar 5 pounds to start, adjust to SG 1.095
Pectinase, Liquid 10 ml
Yeast Nutrient 5 tsp
Acid Blend to 0.65% Starting TA=0.225%, Added 68 grams
Yeast Pasteur Red, EC-1118 or K1-V1116
Oakmor, Toasted 55 grams

  • Place frozen elderberries in a bucket, cover with hot tap water
  • When cooled add Potassium Metabisulfite and Squish Berries with Hands and Pour into Mesh Fermentation Bag, tie off bag
  • Add Sugar and Dissolve
  • Add Water and Adjust Specific Gravity to 1.095 with more Sugar
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a Day
  • Ferment on the Pulp for 1 to 7 days
  • Transfer to Secondary Carboy when SG is at 1.02 or lower



  • 100% Steamed Elderberry Juice Mead
    Gold Metal in WineMaker Magazine 2010 Competition

    100% Elderberry Juice and a Mead, this is not for the beginner or the faint of heart and the fermentation will fight back but if you keep your head about you this is a great mead.

    Ingredients Amount for 6 Gallons
    Elderberries, Frozen 50 pounds
    Potassium Metabisulfite-Optional 1/4 tsp
    Honey, Clover 1 gallon, Adjust to SG 1.100
    Pectinase, Liquid 20 ml
    Yeast Nutrient 5 tsp
    Acid Blend Starting TA=0.244%, Added 108 grams
    Yeast EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Steam Juice Berries, Yield is about 1 Gallon of Juice from 10 Pounds of Berries
  • Cool and add Honey stirring to Dissolve
  • Cool and Adjust Specific Gravity to 1.100 with Honey
  • Adjust volume to 6 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to Work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Transfer to Secondary Carboy when SG is at 1.02 or lower



  • 100% Steamed Elderberry Juice Wine

    Whenever traditionalists see 100% Elderberry juice they shudder, someone told them this could not be done and so they never tried to do it. We have never know what we could not do so we tried it and it makes a great wine. The goal of this recipe is to make a full fruity flavored wine with low tannin levels that can be consumed early. If you want to add Potassium Metabisulfite add it after the juice has cooled. Juicing releases pectin so an additional amount of pectinase is required for the wine to clear. This recipe can be varied by using less Elderberries, even 17 pounds of berries makes a good wine, but some red grape concentrate should be added to provide body if less berries are used.

    Ingredients Amount for 5 Gallons
    Elderberries, Frozen 50 pounds
    Potassium Metabisulfite-Optional 1/4 tsp
    Sugar 8 pounds to start, adjust to SG 1.095
    Pectinase, Liquid 20 ml
    Yeast Nutrient 5 tsp
    Acid Blend to 0.65% Starting TA=0.225%, Added 68 grams
    Yeast Pasteur Red, EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Steam Juice Berries, Yield is about 1 Gallon of Juice from 10 Pounds of Berries
  • Add Sugar and Dissolve in Hot Juice
  • Cool and Adjust Specific Gravity to 1.095 with more Sugar
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to Work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Transfer to Secondary Carboy when SG is at 1.02 or lower






  • Dried Elderberry Mead
    Gold Metal 2012 in WineMaker Magazine Competition

    Honey adds to the deep rich taste of Dried Elderberries and makes a unique mead with lots of taste and body. Dried Elderberries taste significantly different from fresh berries, they have a raisin like taste. For high tannin levels the pulp can be left in the primary for 7 days or more, for a lower tannin and more fruity flavored wine remove the pulp after 1 day. It can also be finished dry or off-dry and is really in its own backsweetened with a little honey to refresh the honey flavor. The oak is of course optional and not traditionally added, but it does add some flavor.

    Ingredients Amount for 5 Gallons
    Elderberries, Dried 35 ounces
    Potassium Metabisulfite 1/4 tsp
    Tulip Poplar Honey 1 Gallon to start, adjust to SG 1.10
    Pectinase, Liquid 10 ml
    Yeast Nutrient at Start 5 tsp
    Yeast Nutrient 1/3 Sugar Break, Fermocel P 15 gm
    Acid Blend to 0.65% ~93 grams
    Yeast Pasteur Red, EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

  • Boil Berries in 2 Gallons of Water, Simmer 10 minutes, Cool
  • Strain Juice through Fermentation Bag, Tie Off Bag, Save
  • Cool Juice and Add Honey and Dissolve in Juice
  • Add Potassium Metabisulfite and Add Bag with Berries
  • Add Water and Adjust Specific Gravity to 1.10 with more Honey
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a Fay
  • Ferment on the Pulp for 1 to 7 days
  • Transfer to Secondary Carboy when SG is at 1.02 or lower



  • Elderberry Dried Wine

    Dried Elderberries taste significantly different from fresh berries, they have a raisin like taste. For high tannin levels the pulp can be left in the primary for 7 days or more, for a lower tannin and more fruity flavored wine remove the pulp after 1 day. It can also be finished dry or off-dry. The oak is of course optional and not traditionally added, but it does add some flavor.

    Ingredients Amount for 5 Gallons
    Elderberries, Dried 32 ounces
    Potassium Metabisulfite 1/4 tsp
    Sugar 10 pounds to start, adjust to SG 1.095
    Pectinase, Liquid 15 ml
    Yeast Nutrient 5 tsp
    Acid Blend to 0.65% Starting TA=0.028%, Added 112 grams
    Yeast Pasteur Red, EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

  • Boil Berries in 2 Gallons of Water, Simmer 10 minutes
  • Add Sugar and Dissolve
  • When cooled add Potassium Metabisulfite and Pour into Mesh Fermentation Bag, tie off bag
  • Add Water and Adjust Specific Gravity to 1.095 with more Sugar
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a Fay
  • Ferment on the Pulp for 1 to 7 days
  • Transfer to Secondary Carboy when SG is at 1.02 or lower
  • Pressed Elderberry Juice Wine

    Do you have a lot of small stems mixed in with your berries after you did the Freeze and Knock the berries off the bunches? Worried too many stems might give your wine a off taste if you ferment on the stems to long? One way to avoid that problem is to press the berries. Make sure to remove the big stems and ALL of the bugs. Thaw the berries overnight at room temperature and then press in bags.

    Ingredients Amount for 5 Gallons
    Elderberries, Frozen 32 pounds
    Potassium Metabisulfite 1/4 tsp
    Sugar 8 pounds to start, adjust to SG 1.095
    Pectinase, Liquid 15 ml
    Yeast Nutrient 5 tsp
    Acid Blend to 0.65% Starting TA=0.131%, Added 94 grams
    Yeast Pasteur Red, EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Press Berries in Fermentation Bags, Yield is about 1 Gallon of Juice from 16 Pounds of Berries
  • Add Sugar and Dissolve in Juice
  • Adjust Specific Gravity to 1.095 with more Sugar
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to Work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Transfer to Secondary Carboy when SG is at 1.02 or lower



  • Elderberry and Blackberry Dessert Wine from Steamed Juice
    Silver Metal in Winefest 2009 Competition

    We wanted to make a heavy Port style wine with lots of different flavors. When sipping this wine a carnival of flavors swirl around. There is no guessing as to what is in here, you can taste them all. The must is started off and then fed slowly with concentrated fruit juices. An alternative is to just add all the fruit juice concentrates at first and feed with sugar syrup as the fermentation progresses.

    Ingredients Amount for 5 Gallons
    Elderberries, Frozen 9 pounds
    Elderberries, Dried 20 ounces
    Blackberries, Frozen 24 pounds
    Potassium Metabisulfite-Optional 1/4 tsp
    Sugar 4 pounds to start, adjust to SG 1.100
    Extra Light Dried Malt Extract 1.5 pounds
    Pectinase, Liquid 20 ml
    Amylase, Liquid 5 ml
    Yeast Nutrient 5 tsp
    DAP 2 tsp
    Acid Blend to 0.65% Starting TA=0.225%, Added 68 grams
    Yeast EC-1118 or K1-V1116
    Oakmor, Toasted 55 grams

    Ingredients Feeding the Must
    Red Grape Concentrate, Wine Expert 500 mls
    Black Cherry Concentrate, Tree of Life 2 bottles of 16 ounces (473 mls)

  • Thaw Berries Overnight at Room Temperature
  • Steam Juice Berries, Yield is about 1 Gallon of Juice from 10 Pounds of Berries
  • Add Dried Elderberries to Hot Juice
  • Add Sugar and Malt and Dissolve in Hot Juice
  • Cool and Adjust Specific Gravity to 1.100 with more Sugar
  • Adjust volume to 4.5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to Work
  • Add Yeast to Top of Must
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • When Must drops to 1.030, add Red Grape Concentrate
  • When Must drops to 1.030 again, add 1 bottle of Black Cherry Concentrate
  • When Must drops to 1.030 again, add 1 bottle of Black Cherry Concentrate
  • Must will finish around 1.02 to 1.03
  • Transfer to Secondary Carboy after final feeding and yeast has slowed down



  • Elderberry Ginger Wine

    You will be glad you made this cooking wine, a couple of shots of this into your stir fry will add both ginger and a little elderberry to brighten up the dish, a couple of shots into the cook will brighten them up also. This can be drunk, its hot hot hot with ginger, the elderberries really just add color and a little flavor.

    Ingredients Amount for 5 Gallons
    Elderberries, Frozen 6 pounds
    Ginger, Frozen 15 pounds
    Potassium Metabisulfite 1/4 tsp
    Sugar 10 pounds to start, adjust to SG 1.095
    Pectinase, Liquid 2 ml
    Amylase, Liquid 5 ml
    Yeast Nutrient 5 tsp
    Acid Blend 6 TBSP
    Yeast Pasteur Champagne

  • Microwave Ginger and Chop Up
  • Boil Ginger and Elderberries, Simmer 30 minutes
  • When cooled add Potassium Metabisulfite Pour into Mesh Fermentation Bag, tie off bag
  • Add Sugar and Dissolve
  • Add Water and Adjust Specific Gravity to 1.095 with more Sugar
  • Adjust volume to 5 gallons
  • Stir in Pectinase and Acid Blend
  • Allow 12 hours for Pectinase to work
  • Add Yeast to Top of Must
  • Stir Must Twice a Fay
  • Ferment on the Pulp for 1 to 7 days
  • Transfer to Secondary Carboy when SG is at 1.02 or lower



  • Black Raspberry Mead
    Gold Metal in WineMaker Magazine 2012 Competition

    Black Raspberries grown in our Wineyard, Black Jewels, provide a rich black raspberry flavor that is just like the wild berries except that ours are irrigated and during a dry summer we still have big juicey berries. The added elderberries add some tannins and color as well as flavor. Add a dark honey like raw Tulip Poplar to match the rich and acidic taste of the black raspberries and you will cherise this mead for years.

    Ingredients Amount for 5 Gallons
    Black Raspberries, Black Jewel Cultivar 24 pounds
    Elderberry Juice, Steamed 1 Gallon
    Potassium Metabisulfite-Optional 1/4 tsp
    Raw Tulip Poplar Honey 1 gallon, Adjust to SG 1.110
    Pectinase, Liquid 20 ml
    Yeast Nutrient at Start 5 tsp
    Fermocel P at 1/3 Honey Break 15 gm
    Acid Blend None Needed, Berries Provide Enough
    Yeast Pasteur Red
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Crush Berries and Add KMeta and Macerate with Pectinase Over Night (~12 Hrs)
  • Press or Squeeze Berries, Yield about 2.5 Gallons Raspberry Juice
  • Add Steamed Elderberry Juice
  • Add Honey stirring to Dissolve and Adjust Specific Gravity to 1.110 with Honey
  • Adjust volume to 5 gallons
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Step Feeding: When Must drops to 1.010, add 1 Quart Tulip Poplar Honey to Raise SG to ~1.20
  • Transfer to Secondary Carboy when SG is at 1.02 or lower
  • Must will finish around 1.01+
  • Backsweeten with Tuplip Poplar Honey to Taste



  • Black Raspberry Wine
    Gold Metal 2011 in WineMaker Magazine Competition

    Black Raspberries grown in our Wineyard, Black Jewels, provide a rich black raspberry flavor that is just like the wild berries except that ours are irrigated and during a dry summer we still have big juicey berries. The added elderberries add some tannins and color as well as flavor.

    Ingredients Amount for 6 Gallons
    Black Raspberries, Black Jewel Cultivar 26.5 Pounds
    Elderberry 11.5 Pounds
    Potassium Metabisulfite-Optional 1/4 tsp
    Sugar ast Start 10 Pounds, Adjust to SG 1.10
    Pectinase, Liquid 10 ml
    Yeast Nutrient at Start 5 tsp
    Fermocel P at 1/3 Honey Break 15 gm
    Acid Blend None Needed, Berries Provide Enough
    Yeast EC-1118
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Crush All Berries and Add KMeta and Macerate Together with Pectinase Over Night (~12 Hrs)
  • Press or Squeeze Berries, Yield about ~4 Gallons Mixed Berry Juice, SG of just Berry Juice ~1.040
  • Berries can be Added to Must for 0-4 days, Longer Increases Body a Little but also Bitterness from Seeds
  • Add Sugar stirring to Dissolve and Adjust Specific Gravity to 1.110 with Honey
  • Adjust volume to 6 gallons
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Transfer to Secondary Carboy when SG is at 1.02 or lower
  • Must will finish around 1.01+
  • Backsweeten with Wildflower Honey to Taste



  • Black Raspberry PortWine
    Bronze Metal 2012 in WineMaker Magazine Competition

    Do you like to play with winemaking kits and add more flavors to them? We use a Wine Expert Port kit as the base for this port and add steamed Black Raspberrie juice bo blask the flavors. The Black Raspberries are Steam Juiced but Crushed and Macerated berries would work just as well. We want to be carefull not to throw the port out of balance by adding to much berry juice, the acids can get out of hand and to much sugar will be needed to balance it. We also adjust the Black Raspberry Juice for fermentation so that it does not dilute the kit nutrients, sugar and acid levels.

    Ingredients Amount for 6 Gallons
    Black Raspberries, Black Jewel, Steam Juiced 20 Pounds
    Port Kit, Wine Expert 3 Gallon Kit
    Red Wine Grape Concentrate 1 Liter
    Potassium Metabisulfite if not using steamed Berries 1/4 tsp
    Sugar at Start Adjust to SG 1.20
    Pectinase, Lallzyme, Just on Berries 0.5 gm
    Yeast Nutrient at Start 2 tsp for Berries
    Fermocel P at 1/3 Honey Break 15 gm
    Acid Blend None Needed, Berries Provide Enough
    Yeast Premier Cuvee
    Oakmor, Toasted 50 grams

  • Thaw Berries Overnight at Room Temperature
  • Method 1 Steaming: Crush All Berries and Steam, Add Pectinase after juice cools OR
  • Method 2 Maceration: Crush All Berries and Add KMeta and Macerate Together with Pectinase Over Night (~12 Hrs)
  • Press or Squeeze Berries, Yield about ~4 Gallons Mixed Berry Juice, SG of just Berry Juice ~1.040
  • Berries can be Added to Must for 0-4 days, Longer Increases Body a Little but also Bitterness from Seeds
  • Add Sugar stirring to Dissolve and Adjust Specific Gravity to 1.110 with Honey
  • Adjust volume to 5 gallons
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Step Feeding 1: When Must drops to 1.010, Stir in Dry Sugar about 1.5 lb to increase SG to ~1.20
  • Step Feeding 2: When Must drops to 1.010, Stir in Dry Sugar about 1.5 lb to increase SG to ~1.20
  • Step Feeding 3: When Must drops to 1.010, Stir in Dry Sugar about 1.5 lb to increase SG to ~1.20
  • Transfer to Secondary Carboy when SG is at 1.02 or lower after final feeding in primary
  • Must will finish around 1.01+
  • Backsweeten with Grape Pack supplied with Kit



  • Strawberry Mead
    Submitted 2013 to WineMaker Magazine Competition

    If you have your own strawbery patch or a pick your own orchard nearby this is the recipe for you. If you dont like picking straberries the frozen berries, without added sugar, are very good for making wine. The Dole whole or sliced, without added sugar, are sweet and have a lot of strawberry flavor. This mead boosts the strawberry flavor by adding some berries right at the end of the primary fermentation for a few days before the mead is transferred to a secondary carboy. We also step feed with more honey to boost the alcohol as well as the honey flavor and finally backsweeten with even more honey so that we have plenty of strawberry and honey flavors together. If you have some elderberry mead or wine available it will boost the color and add a little tannin if used as a topper between rackings.

    Ingredients Amount for 6 Gallons
    Strawberries, Frozen, Dole 50 pounds for Primary Fermentation
    Strawberries, Frozen, Dole 10 pounds at End of Fermentation
    Potassium Metabisulfite-Optional 1/4 tsp
    Raw Thistle Honey 1 gallon, Adjust to SG 1.100
    Raw Thistle Honey 3 Quarts for Step Feeding and Backsweetening
    Pectinase, Lallzyme EX 20 ml
    Pectinase, Zymoclear 1 ml
    Yeast Nutrient Fermaid at Start 5 tsp
    Yeast Nutrient Fermocel P at Start 10 gm
    Fermocel P at 1/3 Honey Break 10 gm
    Acid Blend None Needed, Berries Provide Enough
    Yeast EC1118

  • Thaw Berries Overnight at Room Temperature
  • Crush Berries and Add KMeta and Macerate with Pectinase Over Night (~12 Hrs)
  • Press or Squeeze Berries GENTLY, Yield about 4.5 Gallons Juice with SG 1.040
  • Add Honey stirring to Dissolve and Adjust Specific Gravity to 1.10 with Honey
  • Adjust volume to 6 gallons
  • Stir Must Twice a day
  • Step Feeding 1: When Must drops to 1.010, add 1 Quart Honey to Raise SG to ~1.20
  • Step Feeding 2: When Must drops to 1.010, add 1 Quart Honey to Raise SG to ~1.20
  • Add 10 More Pounds of Strawberries to Primary Fermentor for at least 2 days or until ready to Transfer to Secondary
  • Strain Berries Out with Fine Fermentation Bag
  • Transfer to Secondary Carboy when SG is at 1.02 or lower
  • Must will finish around 1.01+
  • Backsweeten with Honey to Taste



  • Black Raspberry Wine
    Gold Metal 2011 in WineMaker Magazine Competition

    Black Raspberries grown in our Wineyard, Black Jewels, provide a rich black raspberry flavor that is just like the wild berries except that ours are irrigated and during a dry summer we still have big juicey berries. The added elderberries add some tannins and color as well as flavor.

    Ingredients Amount for 6 Gallons
    Black Raspberries, Black Jewel Cultivar 26.5 Pounds
    Elderberry 11.5 Pounds
    Potassium Metabisulfite-Optional 1/4 tsp
    Sugar ast Start 10 Pounds, Adjust to SG 1.10
    Pectinase, Liquid 10 ml
    Yeast Nutrient at Start 5 tsp
    Fermocel P at 1/3 Honey Break 15 gm
    Acid Blend None Needed, Berries Provide Enough
    Yeast EC-1118
    Oakmor, Toasted 55 grams

  • Thaw Berries Overnight at Room Temperature
  • Crush All Berries and Add KMeta and Macerate Together with Pectinase Over Night (~12 Hrs)
  • Press or Squeeze Berries, Yield about ~4 Gallons Mixed Berry Juice, SG of just Berry Juice ~1.040
  • Berries can be Added to Must for 0-4 days, Longer Increases Body a Little but also Bitterness from Seeds
  • Add Sugar stirring to Dissolve and Adjust Specific Gravity to 1.110 with Honey
  • Adjust volume to 6 gallons
  • Stir in OakMor After Yeast has started working
  • Stir Must Twice a day
  • Transfer to Secondary Carboy when SG is at 1.02 or lower
  • Must will finish around 1.01+
  • Backsweeten with Wildflower Honey to Taste



  • Wolf Berry (Golgi Berry)Wine

    One of our favorite things is to cruise the oriental markets to see what we can find to ferment. One day we saw dried Wolf Berries, also known as Golgi Berries, for sale and bought a couple of boxes. They were tastey in tea but did not have a very strong flavor so we decided to use a lot of them to make a white wine. Try to ferment a little cool, keep berries in fermentation bag until the end to get as much flavor as possible.

    Ingredients Amount for 3 Gallons
    Wolf Berry, Golgi Berry, Frutus Lychii, Dried 48 ounces
    Niagra, Welches Frozen 3 cans
    Ripe Bananas 3
    Red Wine Grape Concentrate 1 Liter
    Potassium Metabisulfite Berries already sulfited in package
    Sugar at Start Adjust to SG 1.20
    Pectinase Liquid 2 mls
    Amylase Liquid 1 mls
    Yeast Nutrient at Start 4.5 tsp
    Fermocel P at 1/3 Honey Break 9 gm
    Acid Blend 6 tsp
    Yeast Pasteur Champagne

  • Bring to Boil, Simmer Berries and Sliced Bananas in 2 gal water for 30 minutes
  • When cooled add acid blend, enzymes and 2 cans grape juice, let set 12 hr or Overnight
  • Adjust SG to 1.090 with sugar
  • Add Berries and Bananas to Fermentation bag and keep Berries in Primary
  • Berries can be Added to Must for 0-4 days, Longer Increases Body a Little but also Bitterness from Seeds
  • Add Sugar stirring to Dissolve and Adjust Specific Gravity to 1.110 with Honey
  • Adjust volume to 3 gallons
  • Stir Must Twice a day
  • Step Feeding 1: When Must drops to 1.010, Stir in Dry Sugar to increase SG to ~1.20
  • Step Feeding 2: When Must drops to 1.010, Stir in Niagra Grape Concentrate
  • Transfer to Secondary Carboy when SG is at 1.02 or lower after final feeding in primary
  • Backsweeten with Sugar if Desired when finished






  • Return to WV Elderberries