Drink Recipes: Elderberry Wine 02 by Recipe Cottage

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	Elderberry Wine 02

		Successful wine making in the home is assured by following rules carefully. The first rule to follow is that of cleanliness. All utensils and containers should be sterile. The fruit must be sterlized too. If this rule is not followed, bacteria, especially those which form acetic acid, may cause the juice to become vinegar. The second rule is that fermentation must be started quickly, before other bacteria can get into action. Too little yeast allows acetic acid bacteria to work, so that enough yeast must be added to prevent this. Use the dehydrated yeast, two packages to each gallon of liquid. Soften it in lukewarm water with sugar as directed on package nad wait until it forms before adding it. The Brewers' Yeast carried in drug stores has been inactivated, but live Brewers' Yeast may be obtained from breweries. Use about 8 oz. (1 cup) to a gallon of liquid. The third rule is to watch that temperature! 60 degrees F. is what you want. Cool the sterlized juice quickly to 60 degrees F. and add the yeast at this temperature. the slow cooling of the fruit and water mass allows acetic acid bacteria to establish themselves. Fermentatation should take place at this heat too, an important factor for the best product. Bottle Your wine immediately upon cessation of fermentation to prevent contamination. Let the wine age for six months for fine flavor. To make sparkling wine or beer add a lump of sugar to each bottle and then cork tightly. this will form the gas, but not enough to "blow." ELDERBERRY WINE 1 gallon elderberries 1 1/2 gallons boiling water Pick ripe berries, place in a large kettle and pour water over. Cover tightly, stand 24 hours. Pour through fine sieve or jelly bag. Squeeze to extract all juice and measure. to each gallon add: 6 cups sugar 1 pound raisins, chopped 1/2 ounce ginger 8 whole allspice 4 whole cloves Simmer for 1 hour. Strain, cool quickly and follow directions above for Make Your Own Wines.