Elderberry Blueberry Wine

Started 8/9/2003
Bottled 11/22/2003

Alcohol 13.5%
Initial SG 1.099
Final SG 0.990
pH ND TA ND

Tasting Notes

Color is a clear deep purple red. The nose is complex with oak notes and fruit. The flavor is fantastic. This is my number one wine. It is the closest to a dry red grape wine I've ever made. The fruit and oak marry well on the tongue. It is hard to tell this is not a grape wine.

---

8/9/2003

8 pounds of fresh Michigan blueberries were chopped in the food processor
9 pounds of elderberries (frozen from last year) were mostly thawed and chopped in the food processor.
2 cups of lemon juice added
2 g sulfite added
1 gallon white grape juice added (note, it had sulfite in it – aerate well
3.5 gallons water added
10 pounds sugar added
2 tbs citric acid added.

Allowed to steep overnight.

8/10/2003

Pectinase added in the morning. Around 1 pm, SG measured at 1.083. 2.5 pounds of sugar added bringing the SG to 1.099. Lavlin K1-V1116 yeast was sprinkled on top of the must.

8/13/2003

SG 1.052 – fermenting well – must was strained and only gently squeezed. Yielded almost 6.5 gallons. Placed in carboy under airlock.

8/17/2003

SG 1.024

8/27/2003

SG 0.990

9/21/2003

Racked – filled a 6 gallon carboy to the top. SG 0.990. 2 g potassium metabisulfite was added. The wine is very clear with a nice red/purple color. The flavor and color is excellent.

10/19/2003

One oz of medium toasted American oak chips were added.

11/22/03