Elderberry and blackberry wine (Light, Dry, table of Italian type)
Ingredients:
yeast leaven of the burgundy or beaujolais type
570 geya
170 g elderberry fruits
1 big banana
potassium metabisulphite
800 g of fine sugar
1 flat teaspoon of medium
1 flat teaspoon of tartaric acid
3 mg vitamin B1
1 flat teaspoon of pectolytic enzyme
227 ml of red grape concentrate
Blackberries and elderberry fruits are thoroughly washed and crushed in 1 liter of cold water. Pour into a bucket, add potassium metabisulphite, cover and set aside on 24 Hours. In 1,7 liter of hot water dissolve sugar, after which we pour the solution into a bucket. Then we add the medium, acid and vitamin B1. Make up with cold water to the volume 4,2 Litre. When the temperature drops to 21 °C, we add enzyme and yeast. Leave the leaven for 3 days for fermentation; we mix daily. We pour wine into a gander, add the concentrate and clog with a stopper with a fermentation tube filled with water. Set aside in a warm place. When the yeast stops working, remove the wine and add potassium metabisulphite. Again download after 4 Weeks. The wine is ready after 3-4 Months.