No need - just ferment it out till the bubbles stop. I will generally then use finings, rack off and run through a wine filter to get perfect clarity - but there's no need to be as uptight as I am about these things
Glad you liked the taste - it will only get better for the next couple of years
I honestly can't be bothered doing elderberry port in less than 5 gallon (30 bottle) batches now - especially because it ages brilliantly and so many people like it as presents and in barter. Six bottles would make me hoard it - when I have fifty or so I'm more inclined to be generous!
I'm trying this recipe as my first attempt at wine making and would like a little advice.
I've followed Red's recipe. After reading a little about fermentation I covered the demijohns with clean cloth for the first 48 hours to allow air into them before fitting the airlocks. I used Youngs super wine yeast compound which should supposedly allow a high alcohol content.
After a week of bubbling away it has now stopped.
I forgot to keep back any must as recommended and used slightly less sugar than the recipe. Would it be a good idea to add more sugar at this stage?
My inclination is to allow it to sit for another couple of weeks to be absolutely sure it's finished fermenting before racking it off.
Any tips or suggestions are appreciated.
It probably hasn't finished, but it may be "stuck". Make another starter culture with orange juice and a few teaspoons of sugar plus one of yeast and, when bubbly, bung that in. Ensure the demijohn is kept warm (at 70F or 20C or thereabouts).
Leaving for longer will not hurt the wine one bit, I'd ensure it has at least a month in the demijohn including clearing etc.
Thanks Red. I did as you suggested and it's fizzing away happily.
I tried a spoonfull and although definitely alcoholic it was very dry. I poured a pint from each demijohn (double batch) into a sterilised pan and heated it gently and dissolved sugar into the mixture.
I let this cool and then added some back with the fresh starter culture. I'll add the rest of the sugared stuff back a bit at a time over the next few days and see what happens.
If it stops fermenting or gets too sweet I'll just stop and wait for at least a month as you suggest.
Red, I am by no manner of means an expert here but found quite by accident forgive me If I am teaching about egg sucking here a wee trick with home brew wine... I was always lazy & impatient with wine using cartons of fresh grape juice added sugar & yeast instead of using fresh fruit & filtered to clear after around 3 weeks when fermenting had appeared to have stopped... Got impressive results & here is the trick when bottling I had put a small amount of red/white grape juice freshly opened not from concentrate & with no preservatives, in the bottom of bottles prior to sealing & after about a week my intention was to make it less dry/sweeter... the result was you guessed it sparkle.... just thought I would share.
cheers! no more than 2 or 3 table spoons mind... more may result in bottles exploding!
First off...sorry to bump the thread! I made an account with bushcraftuk purely to comment on this recipe. I'm new to home brewing and found this recipe sooooooo tempting. I think it will be my next adventure when I purchase a few more demijohns!
What I was wondering, if anyone has time to respond to it, is does anyone know what the % alcohol this recipe usually produces?