Dried Elderberry wine recipe - got too hot

Not sure if you killed all of them; the yeast near the bottom would be dead (temperature gradient). At least you know the wild yeast will be dead. Some commercial yeasts can survive to about 104F, but not happy. Your idea of getting temperature back under control and re-pitching yeast is a good one. Any yeast that survived the spa bath would be too slow recovering and would be weakened to the point you might get a stuck fermentation anyway.

Gene

Dave Allis> Oh rats! I started a gallon of Dried Elderberry wine (Keller's site for

I would agree with Gene, and doubt you damaged the wine at all too.

Joe

Thanks, Gene and Joe, for the advice. I have pitched another yeast round. I am using Lalvin EC-1118 again, as this is what I have. :*)

I'll see what happens in 48 hours. thanks again, DAve

Joe Sallustio wrote:

Well, an update on the Dried Elderberry wine. I have racked it and racked it - and today I bottled it. I started January 29th 2007. The wine has GREAT potential. It has a very full body! I'm thinking ice cold in small glasses. I will store it until Christmas before I open the first bottle. Since I only made just over 1 gallon - I bottled most in

--------------- DRIED ELDERBERRY WINE • 7 ounces dried elderberries • ½ pound of chopped raisins • 1 banana • 3 ½ pounds sugar • 9 ½ pts water • 1 tsp acid blend • 1 tsp yeast nutrient • 1 crushed Campden tablet • packet of Montrachet yeast.

Bring water to boil with sugar. Stir until sugar is dissolved and water clear. Wash dried elderberries and put in nylon straining bag with several marbles for weight, add raisins (chopped) and banana (mashed). Tie bag and put in primary. Pour boiling sugar-water over elderberries and cover primary. When cool, stir in crushed Campden, yeast nutrient and acid blend until dissolved. Recover and set aside 12 hours. Add activated yeast.

Ferment until s.g. drops to 1.010, stirring and squeezing bag daily. Transfer liquid to secondary, fit airlock and ferment to dryness. Rack every 30 days until wine clears and doesn't drop even a dusting of lees over a 30-day period.

Bottle and enjoy. The wine improves with age.

------------

My S.G. started at 1.152 and ended up at 1.020

I am interested in doing this again, I may decide to do 3 gallons as I really like the results.

DAve

Dave Allis> Thanks, Gene and Joe, for the advice. I have pitched another yeast

Hi Dave

No wonder this - got too hot - . Major mistake in the recipe !! The instructions say to ferment to dryness but there is no possible way that Montrachet yeast can ferment 4 pounds of sugar to dryness. Even the EC 1118 that you used can't do it.

At this point I would guesstimate you have about 18% alcohol and about 30 (plus) gravity points of residual sugar. Most folks would label this a Port style wine. Nothing wrong with that, but the instructions indicate it should have turned out as a dry table wine.

To correct the recipe:

1. Change the sugar from 3 1/2 pounds to 1 1/2 pounds.
2. Make a note that the starting SG should be in the 1.080 to

1. This should give you a dry wine with about 11% alcohol. If you don't like it dry like this, you can always add sorbate and sweeten to taste.

HTH

Frederick

wow! In fact, when I tasted the bold sweet taste, it did remind me of a port. Since I love ports, I think I will redo my "mistake" and make some more -- but it was nice of you to explain the below. I always get wiser reading this newsgroup.

thanks, DAve

frederick ploegman wrote:

Hi Dave

You can also change the recipe so you can do that.

1. Cross out "...Montrachet yeast..." and write in: EC 1118 or P. Cuvee.

1. Drop down to the last paragraph of the instructions and cross out "...1.010..." and write in: 1.060.

2. Cross out "...ferment to dryness..." and write in: Wait until fermentation is complete and the wine begins to fall clear. (usually 3 to 6 weeks depending on temperature)

HTH

Frederick

PS - You can easily convert_any_wine which has adequate body and intensity of flavor to a port style wine.

1. Add enough alcohol to bring it up to ~20%ABV.
2. Add enough sugar to bring the end SG up into the 1.020-1.030 range.
3. Since the high alcohol pervents refermentation, no sorbate is required.

You can do it either way. Have fun. ;o) HTH

My gosh, that's wonderful. thank you. For those following this tread, here is the new Dried Elderberry Port: DRIED ELDERBERRY PORT

Bring water to boil with sugar. Stir until sugar is dissolved and water clear. Wash dried elderberries and put in nylon straining bag with several marbles for weight. Tie bag and put in primary. Pour boiling sugar-water over elderberries and cover primary. When cool, stir in crushed Campden, yeast nutrient and acid blend until dissolved. Recover and set aside 12 hours. Add activated yeast.

Ferment until s.g. drops to 1.060, stirring and squeezing bag daily. Transfer liquid to secondary, fit airlock and ferment Wait until fermentation is complete and the wine begins to fall clear. (usually 3 to 6 weeks depending on temperature). Rack every 30 days until wine clears and doesn't drop even a dusting of lees over a 30-day period.

Bottle and enjoy. The Port improves in 6-12 months.

thanks, frederick!

DAve

frederick ploegman wrote:

My gosh, that's wonderful. thank you. For those following this tread, here is the new Dried Elderberry Port: DRIED ELDERBERRY PORT

Bring water to boil with sugar. Stir until sugar is dissolved and water clear. Wash dried elderberries and put in nylon straining bag with several marbles for weight. Tie bag and put in primary. Pour boiling sugar-water over elderberries and cover primary. When cool, stir in crushed Campden, yeast nutrient and acid blend until dissolved. Recover and set aside 12 hours. S.G. 1.080-1.085 Add activated yeast.

Ferment until s.g. drops to 1.060, stirring and squeezing bag daily. Transfer liquid to secondary, fit airlock and ferment Wait until fermentation is complete and the wine begins to fall clear. (usually 3 to 6 weeks depending on temperature). Rack every 30 days until wine clears and doesn't drop even a dusting of lees over a 30-day period.

Bottle and enjoy. The Port improves in 6-12 months.

thanks, frederick!

DAve

frederick ploegman wrote:

Man, I'm sorry. Also baby sitting granddaughter so was not focused.

Nope !!

In this recipe, 1 1/2 pounds of sugar with Montrachet yeast makes the dry wine, while 3 1/2 pounds of sugar with P.Cuvee makes the port style wine !!

These are two entirely different methods producing two entirely different wines !! And you can't use the same verbal instructions for both !!

I give up. Find a recipe and follow it EXACTLY !! No changes !!