Elderberry Spiced Wine Brew

1.In a large stainless steel pot, combine the elderberries and filtered water. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 30 minutes, mashing the berries occasionally to release their juice.

2.Remove the pot from heat and strain the elderberry mixture through a fine mesh sieve or cheesecloth into a sanitized fermentation vessel, pressing the berries to extract as much liquid as possible. Discard the solids.

3.Add the granulated sugar to the warm elderberry juice and stir until fully dissolved.

4.Add the cinnamon stick, whole cloves, star anise pods, whole allspice berries, ground ginger, ground nutmeg, orange zest, and orange juice to the juice mixture. Stir to combine.

5.Allow the mixture to cool to room temperature (around 70°F or 21°C). Once cooled, sprinkle the wine yeast and yeast nutrient over the surface. Do not stir. Let it sit for 15 minutes to rehydrate the yeast.

6.After 15 minutes, gently stir the mixture to incorporate the yeast.

7.Cover the fermentation vessel with a clean cloth or airlock and place it in a dark, cool area (65-75°F or 18-24°C) to ferment.

8.After 5-7 days, when the vigorous fermentation slows, strain out the whole spices and sediment using a sanitized fine mesh sieve or cheesecloth.

9.If using, add the pectic enzyme and acid blend at this stage, stirring gently to incorporate.

10.Transfer the wine to a sanitized secondary fermentation vessel (such as a glass carboy) using a siphon to minimize oxygen exposure. Fit with an airlock.

11.Allow the wine to ferment and clarify for 4-6 weeks, checking periodically. If desired, taste and add additional sugar to adjust sweetness, stirring gently to dissolve.

12.Once fermentation is complete and the wine is clear, siphon the wine off the sediment into clean bottles and cork or cap them.

13.Store the bottles in a cool, dark place for at least 3 months to mature and develop flavors before serving. Chill slightly before enjoying your Elderberry Spiced Wine Brew.