Elderberry wine (Dessert, Red, semi-dry)
Ingredients:
burgundy yeast leaven
680 g of fine sugar
900 g elderberry fruits
56 g dates
56 g black currants
potassium metabisulphite
227 g bananas
1 flat teaspoon of citric acid
1 flat teaspoon of pectolytic enzyme
3 mg vitamin B1
1 flat teaspoon of medium
285 ml of red grape concentrate
Pour sugar into a bucket, pour 1 liter of hot water and mix, until the sugar dissolves. Dates, currants and lilac fruits are thoroughly washed; we remove peduncles. Grind the fruit with a little water, pour the whole into a bucket and add potassium metabisulphite. Cut bananas into small pieces, pour 1/2 liter of water and boil 20 minutes over low heat. Strain the decoction and pour into a bucket. Make up with cold water to the volume 2,8 liter and set aside on 24 Hours. Then pour 1/4 liter of hot water; when the temperature drops to 21 °C, add acid, enzyme, vitamin B1, nutrient medium and yeast. Set to 3 days in a warm place. We merge, add concentrate and set aside for the next 2 Days. Pour into the gander and clog with a cork with a fermentation tube filled with water. When the yeast stops working, remove the wine and add potassium metabisulphite. After about 28 days we repeat the action. Wine is drinkable after 4-6 months.