Elderberry Country Wine


I can’t resist making this quick country wine whenever elderberries are in season. Any berry will do if you don’t have access to elderberries—blackberries, raspberries, or even blueberries. There are so many possibilities.

  • 2 pounds ripe elderberries, rinsed, well drained, and stems removed
  • 1 pound sugar
  • 8 cups filtered water
  • Juice of 1 lemon

1. Put the elderberries in a half-gallon jar. use the back of a wooden spoon or a muddler to smash the fruit.

2. In a separate large jar or bowl, dissolve the sugar in the water and add the lemon juice. transfer to the jar with the smashed elderberries. Stir vigorously with a spoon in a circular motion. Loosely cover with a lid or cheesecloth secured with a rubber band around the rim of the jar.

3. During the first 2 days, vigorously stir the mixture four times a day. tiny bubbles will appear at the top of the liquid. this is a sign that fermentation is taking place.

4. The bubbling will settle in about 3 days. At this point, strain out the fruit and consume the wine immediately or continue the fermentation by placing the wine in a jar with a tight-fitting lid or airlock and releasing the pressure every other day.

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