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Got some elderberry wine started over the weekend.

12 # elderberry (frozen)
2# Haskap
3 ripe bananas
3 cans concentrated berry blend
1.5 kg granulated sugar
water to about 3 gallons
Oak chips, pectic enzyme, yeast nutrient.

The haskap gave just enough acid. Initial numbers: Brix 22, pH 3.5 TA 6 g/l - spot on...gotta get lucky once and a while!

Fermenting with QA23 yeast (had some left over from this years grapes).

So far, so good. Lots of deep purple colour!

Hmmm ..."Deep Purple" : http://ultimateclassicrock.com/deep-purple-songs/" onclick="window.open(this.href);return false;

GuingesRock wrote:Hmmm ..."Deep Purple" : http://ultimateclassicrock.com/deep-purple-songs/" onclick="window.open(this.href);return false;

I knew someone would pick up on that! Great Clasic Rock band. Now I've got a smoke on the water earworm....

Here's Elton too. Were you anticipating that one?



How are the wine competitions going this year Neil? You cleaned up last year nationally I think, didn't you?

This might be a silly question, but besides being delicious do the bananas add anything else to the wine? Does the taste come through?

Celiacbrew wrote:This might be a silly question, but besides being delicious do the bananas add anything else to the wine? Does the taste come through?

Bananas are supposed to add glycerol which enhances body and mouthfeel. Added at a rate of 3 per 5 gallons to a red wine, there shouldn't be any banana flavour coming through (I pushed the envelope a bit with the recipe above..hope I don't pay for it down the road). I wouldn't add them to a white wine, unless you wanted to make a Chiquita blanc.

GuingesRock wrote: Here's Elton too. Were you anticipating that one?

How are the wine competitions going this year Neil? You cleaned up last year nationally I think, didn't you?

Forgot about Elton's Elderberry connection. Competitions have been going well - 2 Gold and 2 Silver Medals at this past fall's National Amateur Competition. Nova Scotia placed well, punching well above it's weight.
http://amateurwine.ca/awcreports/Report ... id=awc2015

Well done!

Racked it off last weekend. Stabilized with 50 ppm Kmeta, and added some oak cubes. Looks nice, and smells great...like a very fruity Merlot. I'll give it a year before bottling.

Might be able to market it as a cold remedy with all the Sambucol ads