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This blog is a record of the wine that I make and drink. Each flavour made and each bottle drunk will appear here. You may come to the conclusion that, on the whole, I should be drinking less.

Saturday, 16 September 2017

Elderberry Wine 2017 - The Making Of...


On the 18th of August, as I was driving to Harehills to buy nectarines, I noticed what looked suspiciously like ripe elderberries near Gledhow valley. I reasoned that this was my imagination playing tricks. Elderberries do not ripen in August.

Elderberries do, in fact, ripen in August
After work on 31st August I went to inspect. I found clusters of ashen fruit, over-ripe and useless. There were a couple of patches of usable elderberries, so I picked what I could. This was ridiculously early for elderberries.

The elderberries were scant
The following week I took plastic bags with me to work and during a couple of lunchtimes I went out, hunting for elder trees. The most fruitful was in someone's garden, but its branches were overhanging the pavement, so I figured that it was fair game. Elsewhere the berries were scant.

Kennel Lane

Nettles protecting fruit
On Sunday morning, 10th September, I drove to Kennel Lane near Hetchell Woods and walked to my usual field, trusting that things would be better there. In the row of trees where I usually pick, the berries were distinctly thin and protected by a wall of nettles. I took what I could (again) and pretended that I could not feel the nettle stings through my trousers. The top field boundary was far better - here were elderberries (and nettles) in abundance, so I started filling my bags, vaguely aware of a white jeep heading my way. As the farmer slowed down and lowered his window, I gave my most charming smile, which said "I recognise I'm trespassing, please don't shoot me," and asked if it was okay if I picked elderberries. He said it was and continued on his way. Phew.

Elderberries in abundance
In total I got more than 10 lbs elderberries, so have used 9 lbs to make a triple batch and the rest are in the freezer. As always, stripping them was tedious, but it is worth it. I crushed them in my bucket with a potato masher and added 8 lbs sugar and 18 pints of boiling water. On Monday morning I put in the yeast and two teaspoons each of nutrient and pectolase.


Normally I would wait until Friday to put the wine into the demijohns, but we are going on a bat-spotting walk tomorrow, so I have done this tonight, 14th September. Straining out elderberries is quicker than straining blackberries, and Claire kept me company in the kitchen, crocheting quietly. I have left a gap in each demijohn to prevent the wine bubbling over, and have filled one and a half bottles for topping-up purposes. So far the wine is behaving itself.