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How to Make Elderberry Wine (1 UK Gallon Recipe)

 elderberry

Elderberry wine is a classic British country wine made from the dark purple berries of the elder tree, commonly found in hedgerows and woodland edges across the UK. The fruit is naturally high in tannin and colour compounds, producing a deeply pigmented wine with a structure similar to a light red grape wine.

When young, elderberry wine can taste sharp, slightly bitter, and even medicinal. However, with patience and proper aging, it develops into a smooth, rich wine with dark fruit, spice, and earthy notes.

Wine Profile

  • Style: Full-bodied hedgerow fruit wine

  • Colour: Deep ruby to inky purple-black

  • Body: Medium to full

  • Sweetness: Dry (can be off-dry)

  • Acidity: Medium

  • Alcohol: 12–13% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Intermediate

Harvest Calendar

  • Harvest Season: August – October (UK)

  • Best Picking Time: Fully ripe, dark purple-black berries in heavy clusters

  • Suitable for Freezing: Yes (strongly recommended)

  • Best Source: Hedgerows, woodland edges, wild shrubs

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)

Preparation

  1. Remove all stems and green berries — only fully ripe berries should be used.

  2. Wash gently if needed, but avoid crushing the fruit at this stage.

  3. Freeze berries overnight if possible to improve extraction and colour release.

  4. Lightly crush berries using clean hands or a potato masher.

  5. 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.

Making the Must

  1. Dissolve sugar in approximately 2.5 litres of boiling water.

  2. Pour hot sugar solution over the fruit.

  3. Add cool water to reach 1 UK gallon (4.5 L total volume).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if used)

  6. Cover and leave for 24 hours if Campden was added.

Primary Fermentation

  1. Add yeast and stir thoroughly.

  2. Stir once or twice daily to break up the dense fruit cap.

  3. Keep fruit submerged gently to maximise extraction.

  4. 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.

Transfer to Secondary

  1. Lift fruit bag and allow to drain naturally — do not squeeze.

  2. Siphon liquid into a sterilised demijohn.

  3. Fit airlock.

  4. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to complete over 4–6 weeks.

Rack when sediment reaches 1–2 cm.

Clearing & Aging

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

Expected Results

  • Original Gravity: 1.090–1.105

  • Final Gravity: 0.995–1.000

  • Alcohol: 12–13% ABV

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.

About 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.

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 & Aging

  • Improves for up to 4 years

  • Store in a cool, dark place

  • Best drinking window: 12–48 months

  • Requires long aging for best results

Frequently Asked Questions

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.

 

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