DetailsA concentrate from the full-flavored bluish-purple berry that produces a superior wine. One 96 oz. can makes a fuller flavor and bodied 3 gallon batch or a lighter 5 gallon batch of wine. The 3- and 5-gallon batch recipes are included on the label.
- Details & Instructions
4.6 / 5.011 ReviewsExcellent tasteThis fruit base was very concentrated, mixed this with the blueberry fruit base (not as concentrated) and turned out to be very tastey. Full bodied when combining the two at a 6-7 gallon batch. Ordered the elderberry a second time.July 12, 2012Spot onExcellent taste._x000D_On the mark, neither too sweet nor too dry, it's just right._x000D_I used 2 cans, so it was not watery.December 10, 2012On the markJust how I like it, medium dry and sweet, with a delicious Elderberry taste._x000D_I use two cans for five gallons.February 28, 2014ElderberryElderberry came well packaged with speedy delivery.fruit was ripe with the best smell when opened.have bought since this order. Price was great.would recommend to others.February 5, 2017Purchased
10 months agoI love this wine!I really like this wine. It is not too sweet or too dry. The best thing is you can drink several glasses and not have any residual effects the next morning!October 27, 2011excellent productExcellent wine base.April 13, 2012Excellent when paired with dried elderberriesI made the most incredible elderberry wine - 2 cans for 5 gallons - with this product. I used two bags of dried elderberries to give the wine color. This wine after 5 months tasted like a mellow chianti! Dry but not too dry and fruity.March 20, 2017Great productThis base makes excellent wine.. I've made both the 3gal and 5gal versions and people love them. I add sorbate and backsweeten to about 40g/L Elderberry has a distinctive dark fruit flavor and you don't see it on shelves very often. I make fruit wines with several bases and donate them to charity auctions, people don't mind donating $20 to get a bottle of old time country wine.June 20, 2017Purchased
6 months agoGood stuff with a little twistI bought a can of this when in stock. Made three gallons with 7 lbs sugar_x000D_When done working in about two weeks Heated to 160 degrees to kill yeast Bottled and let set at least a month. This is a sweet wonderful STRONG wine which I will Decant into wine bottles and age. I would suggest 5 Lbs sugar not seven. I have added NO additives. Wine is stable and ageing. (Also My can of juice was working some so I heated it to 170 Degrees in case was WRONG kind of yeast. (Oven and good thermometer did well Over 170 degrees clouds wine end result )September 19, 2014
- Customer Q&A
Browse 3 questions Browse 3 questions and 12 answersHow long will this last in an unopened can?BEST ANSWER: Though obviously not an ideal situation, if still unopened, several years may pass and still be alright for fermentation. Rely on your sense of smell first. Also visual inspection is a good indicator. Any sediment or unexpected pulp or solid is a red flag. Check the condition of the inside of the concentrate container. Severe oxidation or discoloration other than the concentrate color is also a bad sign. If sight and smell pass the test, touch your pinkey finger to the concentrate and touch your tongue. Be ready to spit and rinse your mouth. But if all seems OK give it a try. I found a sealed gallon of Vin Rose concentrate from S C in dads wine supplies after he passed away. I suspected it to be 15 years or older. After doing my tests, all seemed fine, and boy was it ever. Nine months later and then some it was a big hit with all who drank. I'm pretty sure I have 3 or 4 bottles in storage for very special family gatherings. Rely on your senses and use common sense. Your sense of taste and smell will let you know of serious problems. Hope this helps. FYI I'm 62 and fourth generation home vintner.what yeast is best for a sweet not dry elderberry wine? can i add a extract from the start?BEST ANSWER: I used lavin ec1118. It's just a yeast I have had good results with. The sweetness is dependent on the SG content of your must. I usely ferment dry then backsweeten because it's to hard to know where a formation will stop. In my opinion you can add extract before or after. If it is sweet and you add after check into sulfites to prevent starting fermentation again. I make a honey apple wine and I like to add the honey to start because it dissolves and ferments out better. I tried adding after but I would have had to heat the batch to dissipate the cloudiness. Hope this helps...I am nearly ready to bottle, and am considering enhancing the flavor. (I made 5 gallon rather than 3 gallon.) Is it advisable to add natural elderberry extract. There are a number of companies that sell this in small bottles.BEST ANSWER: Those usually are extracted flavor without sugar so would be safe to add towards the end to enhance the elderberry fruit flavor. It would not make the wine more full, with more body, but may help if you think the fruit flavor is too mild. Cheers!