Beverage Recipes > Elderberry and Blackberry Wine

How to make dry elderberry and blackberry wine:
The two fruits in this wine give beautiful, rich, jewel colours to the finished drink. Make it in Autumn and drink it at Christmas sitting by a huge log fire. A brewing shop is the best place to look for all the necessary ingredients.


1lb elderberries, stalks removed, and washed
2lb blackberries, washed
9oz raisins, chopped
1 Campden tablet, crushed
2lb granulated sugar
1 level teaspoon pectic enzyme
1 level teaspoon citric acid
2 level teaspoons tartaric acid
2 level teaspoons yeast nutrient
1 sachet burgundy wine yeast
5 pints boiling water
1 pint boiling water to dissolve the sugar
(see measure conversions for more information)


- Put the elderberries and blackberries into a sterilised fermentation bin.
- Mash the fruit well.
- Add the raisins.
- Very carefully pour the 5 pts of boiling water over the fruit.
- Leave to cool.
- Stir in the Campden tablet
- Put lid on bin and allow to stand for 24 hours.
- Dissolve the sugar in one pint of boiling water.
- Add this to the fermentation bin.
- Add the pectic enzyme, citric acid, tartaric acid, yeast nutrient and yeast.
- Add this mixture to the fermentation bin.
- Stir well, cover and leave to ferment for 5 days, stirring daily.
- Strain the mixture through a straining bag.
- Discard the pulp.
- Pour the liquid into a demijohn.
- Fit with a bung and airlock.
- Leave in a warm place until there is half an inch of sediment in the bottom of the demijohn.
- Rack the wine off into a clean, sterilised demijohn.
- Make up to a gallon with cold, boiled water.
- Fit a clean sterilised bung and airlock and allow to complete fermentation.
- Bottle when bubbling ceases.