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April 2, 2002 Doing a small experimental batch of Elderberry wine, instigated by my brothers friend 2D, who harvested the 65 pounds of berries in 1999: a drought year here in Missouri. The location of the plants will forever remain a secret... unless you're willing to come help harvest this summer!! She had them nicely destemmed and frozen in large ziplocks at 5 pounds each. This picture shows the setup of propane burner and a 31.5 gallon SS tank. I'm ashamed to say that I missed taking a picture of the berries. They looked and smelled beautifully. |
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| We used one large nylon straining bag to hold the berries. They fit in comfortably, though I'm not certain how we'll get the bag out! At 6 pm, 18 gallons of water was at 120F when the still mostly frozen berries were added. This dropped the temp to 80F. By 10 pm the solution was boiling and the burner was turned off, tank was lidded and left to cool overnight. |  |
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April 3 By 8 am the temp had cooled to 120F. This glassful is a sample taken at that time. The back light is the morning sun coming through the salesroom front door, but not the Elderberry!. Hue is rich, deep purple-red. Aroma is a mixture of blueberry and hay. Taste is of flat, cooked blueberry with a lingering black tea finish that hangs around awhile. No bitterness at this point. Additions this morning were: 50 lbs sugar which brought Brix to 26 |
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| Formula adapted from recipe #2 @: Jack Keller |
April 4th, 2002
3:30 am Bubblin' like a Banshee, but no foam Temperature 78F punched down for 2 minutes
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Property of Clyde and Katie Gill Peaceful Bend Vineyard, L.L.C. 1942 Highway T Steelville, Missouri USofA 65565
Contemporary Wines, Extraordinary Service. |
Hours Tuesday - Friday 10:00 AM to 5:00 PM Saturday 10:00 AM to 6:00 PM Sunday Noon to 5:00 PM Closed Monday Otherwise open by chance. |
573.775.3000 573.775.3001 fax 
www.PeacefulBend.com AVA Ozark Highlands Region |