Elderberry Wine
Elderberries have long been used in traditional British hedgerow winemaking due to their abundance and deep colour. The elder tree has a strong presence in rural folklore, and its berries have historically been used for syrups, cordials, and medicinal preparations. Elderberry wine is known for its intensity and structure, often resembling a rustic red wine when fully matured. While challenging when young, it rewards patience with a complex, deeply flavoured drink that develops significantly over time.
At a glance
About this wine
Elderberries have long been used in traditional British hedgerow winemaking due to their abundance and deep colour. The elder tree has a strong presence in rural folklore, and its berries have historically been used for syrups, cordials, and medicinal preparations.
Elderberry wine is known for its intensity and structure, often resembling a rustic red wine when fully matured. While challenging when young, it rewards patience with a complex, deeply flavoured drink that develops significantly over time.
Ingredients
- 4.5–6.0 lb (2.0–2.7 kg) elderberries
- 2.0–2.5 lb (900 g–1.1 kg) white sugar
- Water (to make up to 1 UK gallon / 4.5 L total volume)
- 1 tsp yeast nutrient
- ½ tsp pectic enzyme
- 1 Campden tablet (recommended for fresh fruit)
Wine yeast (half packet recommended)
- Lalvin 71B (best for softening harshness)
- Lalvin D47 (adds body and structure)
- EC-1118 (very dry, clean ferment)
Optional Ingredients
- ½ tsp wine tannin (usually not required — berries already contain tannin)
- Juice of ½ lemon (only if acidity adjustment is needed)
- 1 cinnamon stick (traditional warming spice)
- Small piece of orange peel (improves aroma complexity)
- 1 tsp glycerine after fermentation (smooths mouthfeel)
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Remove all stems and green berries — only fully ripe berries should be used.
- Wash gently if needed, but avoid crushing the fruit at this stage.
- Freeze berries overnight if possible to improve extraction and colour release.
- Lightly crush berries using clean hands or a potato masher.
- Place fruit into a sanitised fermentation bag inside the primary fermenter.
Important
- Do not include stems or unripe berries, as they can contribute bitterness and unwanted flavours.
Method
- Dissolve sugar in approximately 2.5 litres of boiling water.
- Pour hot sugar solution over the fruit.
- Add cool water to reach 1 UK gallon (4.5 L total volume).
- Allow to cool below 25°C (77°F).
- Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
- Cover and leave for 24 hours if Campden was added.
- Lift fruit bag and allow to drain naturally — do not squeeze.
- Siphon liquid into a sterilised demijohn.
- Fit airlock.
- Top up with cooled boiled water if required.
Fermentation notes
Primary Fermentation
Add yeast and stir thoroughly.
Stir once or twice daily to break up the dense fruit cap.
Keep fruit submerged gently to maximise extraction.
Ferment for 5–7 days at 18–22°C.
Elderberry must is typically very dark and aromatic, but can smell slightly “green” or vegetal during early fermentation — this will fade with aging.
Secondary Fermentation
Allow fermentation to complete over 4–6 weeks.
Rack when sediment reaches 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Allow to clear for 2–3 months
Rack if necessary
Bottle when bright and stable
Elderberry wine must be aged to reach its full potential
Minimum aging: 6–9 months
Ideal aging: 12–24 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Elderberry Wine
- Always remove stems — they contribute harsh bitterness.
- Freezing fruit significantly improves colour extraction.
- 71B yeast helps soften the naturally strong tannin profile.
- The wine will taste “green” or harsh when young — this is completely normal.
- Patience is essential — elderberry is one of the slowest wines to mature properly.
- A small amount of backsweetening after aging can balance bitterness beautifully.
Serving suggestions
- Serve slightly cool (12–14°C)
- Pairs well with roast meats, game, and stews
- Excellent with mature hard cheeses
- Works well as a winter wine when aged
Storage & ageing
- Improves for up to 4 years
- Store in a cool, dark place
- Best drinking window: 12–48 months
- Requires long aging for best results
FAQs
Why does my elderberry wine taste bitter? This is normal when young and usually improves significantly with aging.
Can I use dried elderberries? Not recommended — fresh or frozen is best.
Do I need to remove stems? Yes — stems cause bitterness and should never be included.
Can I mix elderberries with other fruit? Yes — apple and blackberry both work very well.
Why does it smell strange during fermentation? Early “green” or vegetal aromas are normal and will fade with time.