Dried Elderberry Wine 2

Started 3rd June 2012

We're using the pulp from the first (3 gallon) batch of elderberry wine to make a second batch. There was a LOT of fruit in the first batch and the berries still look whole, so we've decided to try and make 2 gallons in the second batch. This time we'll crush the fruit with a potato masher in the bucket to try and extract more juice and flavour.

We're still beginners so this is still an experiment. We're not sure if we need to add any yeast or if it'll have enough yeast left over in the fruit pulp, so we're going to give it a go without adding yeast for now, just to see what happens. Likewise we're not sure if we need new yeast nutrient or other chemicals.

Dried Elderberry Wine 
Ingredients:
Fruit pulp from previous batch of elderberry wine
5lbs sugar
2 gallons water
2 teaspoons citric acid
1 teaspoons pectolase
2 teaspoons yeast nutrient

Step 1:
Put fruit pulp in bucket, mash with potato masher
Add 8 pints (1 gallon) water
Add 2 teaspoons citric acid
Add 1 teaspoon pectolase
Add 2 teaspoons yeast nutrient
Disolve 5lbs sugar in 8 pints water (do this in smaller batches), bring to the boil for a couple of minutes, allow to cool, then add to bucket
Cover, leave for 7 days, stirring once a day

Step 2:
Strain liquid into demijohns, add bungs and airlocks, leave to ferment until clear.

SCRAPPED - 13th June 2012
When we strained out into the demijohns, the liquid was a dirty brown colour and had a horrible smell that I can only describe as "sweet sewage". The fruit pulp was dripping a liquid that looked like strong tea with a drop of milk. We decided that we would never drink it - we were put off by the colour and smell. But we did pour it into demijohns for a day or so just to see if it was fermenting, and yes, it was bubbling furiously. We poured it down the sink today.

Apparently this is normal from a second ferment when using elderberries. Apparently the milky liquid coming off the pulp was due to yeast in suspension. Apparently we could have let it ferment the same as any other wine, but let it mature for a year. However, the colour and smell was too much for us. We have loads of other fruit growing which produce a lovely smelling wine with really good colours. Can't imagine wanting smelly brown liquid turning into something drinkable!