hist-brewing: Elderberries

[Mark & Eylat Poliner]

Elderberry wine, 10# elderberries, 8-10# sugar, acidity should titrate to
.6% as tartatic or pH 3.2, cote de blanc or premier cuvee yeast.  For
additional flavors, try adding rose hips, corriander, lemons, raisins, or
cinnamon.

I would use 15# of wildflower or orange blossom honey in making a melomel
and only using 4# of elderberries in secondary.
Let it age 2 years for best flavor.


> Elderberries are ripe.  Has anyone tried to make elderberry mead?  Did it
> taste good?  How many pounds of elderberries per gallon should I use?  Is
> there anything peculiar to elderberries that I should watch out for?
>
> -- Joyce



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