Brewing
Modern-Style

Acually, it can be an "any"-berry wine, since it's a simple, recipe that works for most berries. Besides elderberries, try:
Raspberries, Mulberries, Blackberries, even Blueberries.
(*) The later gives a real interesting flavor and color. For that matter, it's probably not even wine, but it gives a damn good kick if you drink enough!
High booze content to a sweet, fruity flavor...A great recipe for first-time brewers.
Have fun!

Materials:
(to yield one gallon):

�h 4 Quarts elderberries, frozen and thawed twice, to break down the cell walls of the fruit.
�h 1 to 2 quarts water
�h 1 lb sugar
�h 1 packet baking yeast (no flames, please; it works and it's cheap, kinda like me)



Procedure:


�h Prepare yeast starter by dissolving 1/3 packet yeast into 2 cups apple juice (no preservatives!) the day before. Use an old beer bottle. Add your juice and yeast, cover the hole with a clean paper towel (wrap a rubber band around the towel and neck), and place it in a warm -- but not hot -- spot overnight. By the next morning, you'll have an army of microorganisms ready to kick ass and make booze.

�h On brewing day, make sure your fruit is thawed, place it in a gallon- and-a-half pot, and add about 1 and 1/2 quarts of water. Boil for 15 minutes.

�h At about 10 minutes into the boil, mash the berries into pulp with a potato masher or some other dangerous-looking kitchen implement.

�h After boiling, remove from heat and dissolve the sugar into the liquid. This gives the yeast some extra fuel.

�h Let cool to baby-bottle temperature and strain the must (that's what the liquid is called by crazy, jargon-minded brewers) into a gallon jug (plastic, glass, whatever you've got lying around the house).

�h Add your yeast starter to the must.

�h Cap the jug loosely, and wait a few days.

�h After the violent fermentation is over (and you'll recognize violent fermentation when you see it...bubble, bubble, toil and trouble ;-) siphon the liquid into a second gallon jug, being careful not to get any of the sediment in your second jug. This is called "racking" (those crazy brewers again).

�h Cap this jug tightly, and check it every few days. When you check it, open the cap just like you'd open a soda that's been shaken -- a little at a time. This lets off a little of the CO2, and prevents an elderberry-flavored ceiling. A good rule of thumb is to watch for the plastic jug's sides to pop out from the gas.

�h After the wine settles, the sides of the jug will not inflate. When you see this, leave the bloody thing alone and have patience for six to eight weeks.

�h After your patience has been exhausted, drink it, and don't wear light-colored clothing; this stuff stains your fingers; imagine what it could do to your clothes!

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