Wild elderberries dot the fields and hedgerows of North America and much of Europe. The dark purple berries that form in summer are not tasty when eaten fresh off the branch, but when cooked down, they impart a rich and tart flavor and color to brews, syrups, desserts and even medicines. Elderberry is used in herbal medicine to treat symptoms of severe colds and flu, and rose hips are a natural source of vitamin C, so this is good for you … right?
1 gal (3.8 L) water, divided
1 cup (60 g) dried elderberries
1 tbsp (10 g) dried rose hips
½ lemon, chopped
⅛ cup (20 g) raisins, chopped
1 stick cinnamon
.08 oz (2 g) fresh ginger, thinly sliced
2 lb (910 g) sugar
½ packet (2.5 g) Lalvin K1-V116 yeast
1. Gather your ingredients and sanitize your supplies. You’ll need a 1- or 2-gallon (3.8- or 7.5-L) stockpot, a long spoon, a funnel, a strainer, a gallon (3.8-L) carboy and a bung and airlock.
2. Heat ⅔ gallon (2.5 L) of the water in the stockpot with the elderberries, rose hips, lemon, raisins, cinnamon and ginger. Let it simmer for 10 minutes and remove it from the heat. Cover the pot with a lid and let the mixture steep for about 10 minutes. Stir in the sugar until it is completely dissolved. Let the must cool until you can safely pour it.
3. Use the funnel and strainer to transfer the must into the carboy. Top it off with as much of the remaining ⅓ gallon (1.3 L) of water needed for the must to reach the neck of the jug. Seal it with the bung and airlock.
4. When the jug is cool enough to handle, pitch the yeast. First, cover the mouth of the carboy. Shake the jug for a minute to add oxygen. Sprinkle the yeast into the jug and then recap the carboy with the bung and airlock. Label the jug with the name of the brew and the date and set it aside somewhere out of direct sunlight until it is finished fermenting. Bottle when ready.
TIP: This sweet, tart brew has a lovely color that matches the berry and citrus flavor. Try mulling this brew for a cold-weather treat!