I do have some dried elderberries I could use to try a combination wine, but would problably only do 1 gallon with elderberries and the rest straight. Wonder if pitching malolactic bacteria in there would soften the acidity any? It brings back memories of growing up on the farm, picking berries and Mom baking pies and freezing the rest of the berries to enjoy in winter. Suggests searing acidity in the straight juice, and means this is a good candidate for low-sulphite [or no-sulphite if you roll like that] wine. It was akin to a rosé with loads of structure for an orchard wine. Picked up a couple tips worth sharing from Xina. Pushing all the flesh through a thicker seive to hold the seeds and then on to the drying process. I will be using Jack Keller’s recipe and make about 3 gallons. I had no idea they were going to do a full on renaming – can’t wait to read why – but love that I heard it here, first.
The berries were boiled with a small amount of water to soften and then run through the food mill to remove the flat seeds. Mine turned out superb. Highbush Cranberry Wine – 2010 Kevin 10.2010 Foraging , From the Cellar , From The Wild , Highbush Cranberry Wine , Wild Fruits , Wine 11 Comments Last Wednesday evening, upon light prompting [read: suggestion] from friend Valerie , I headed back into the bush to pick another round of the abundant crop of highbush cranberries. Heather – yes indeed you can use that juice as long as it has no preservatives in it! I am about to make my first batch of High Bush and would like to learn from your success or mistakes. The wine sounds intriguing! I’m in the process in making a wine of highbush cranberry and elderberry, kind of half and half. That will take paint off the wall. There is a local gourmet store where I live where I can get the supplies. I like high-bush cranberries. The fruit has an awkward flavor profile to begin with, so that carries over to the wine, but what I can say is that it sure is representative of the fruit. I did dry some with the seeds, too – and then tried pushing them out. Highbush cranberries aren’t really cranberries. Or the stink. Incredible. Hope it will turn out as good as my other blended fruit wines.Excellent choices I recomend if you use the elderberrys (a very vercitile fruit) is strawberries or blueberries. The berries are not the medicinal part, but rather the bark. This is high bush cranberry season here on the prairies. Tom – Mine is 100% straight juice, no additives of any kind.
I use 4 pounds to increase the cranberry flavor. It’s one of the reasons I love this fruit, but it seems it might be a little weird in a wine. No need to wash/rinse/sort the fruit. Quick Links: FAQs || Plant Description || Insect PestsSome Other Common Names: American cranberrybush, guelder rose, dog rowan, *European cranberry tree, marsh alder, rose elder, red elder, water elder, dog elder, gatten tree, whitten tree, ople tree, snowball tree, crampbark Those of us who don’t have food mills freeze the berries first, to break down the cell structures & release the juice when the berries thaw. Your email address will not be published. This saves loads of time. :) Any all suggestions will be appreciated. Do you get that funky highbush cranberry aroma with this wine? And yes, the wine I’ve had from it has the distinctive smell you refer to, and is only as weird in the wine as you feel it is in other applications, I figure. Can I use the berry juice that has been frozen. His cranberry recipe calls for champagne yeast, which is a very aggressive fermenter. 8
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The bark of highbush cranberry is light, almost white, and rather smooth. I find orchard wines tend to, okay nearly always, lack in the structure department, so this opportunity is key in my homewinmaking/blending adventures. Did we mention how perfect this frozen treat is for summer?! There’s lots of structure and flavor going on. These things are pretty invincible so far it seems. Hank – It was topped up. The highbush cranberry is a shrub that grows up to 4m in height and produces a bright red or orange fruit in August and September. That adds another common name into the mix, which only leads to more confusion. Other shot: the straight juice. The pH actually doesn’t translate to too ridiculously high acid on the palate. I too failed in the dried highbush cranberry effort. That make 3 batches of jelly. So is the SYRUP. I cannot wait for you to try it! If all goes well, I’m going to have one mean local wine in the cellar. It was impressive. *
I would like to give it a try and was wondering if anyone had had any success with this method. I’d picked 20 lbs already. His recipe is for one gallon of wine using 3 pounds of berries. =
After your berries are picked and cleaned, head to the kitchen to make your favorite pastry. Anyway – the jelly is THE BOMB. Into the press they go as-is. (And I cannot wait to try this wine!) My post will be out today or tomorrow. Jelly for our toast and a sauce for meat dishes. Greg – nice! The juice in that shot will oxidize in a hurry, PH of 2.96 or no. I like structure. Tip 3, this one from me: 3. make a cheese with berries as you see in the picture, press, then re-form and press again. Valerie – Really glad your jelly turned out. Xina [their winemaker] let me try their lineup, including their Kalyna wine [ukrainian for highbush cranberry], which for some reason is not listed on their website. Find these ingredients—as well as a variety of other delicious flavors of Dannon® Yogurt—at your local Walmart! I wished I would have thought of that. We are simpatico, my friend, in mind and in brew. }, the faces and places of food and agriculture. Fruit Leather, maybe. But I made one batch and then syrup and then juice and tried to dry some, but they took WAY too long to deseed so I scrapped that idea. They don’t let up their juice as easily as crushed apples, say, so be patient. I topped up the 11L carboy with water, took the SG, then chaptilized to get to 12.5%abv. So if you dig the berry, I think you’d dig the wine. So 20-some lbs of fruit later, I was in. This accounts for another common name, cramp-bark. It’s a cerebral terroir play. 1. Jul 21, 2013 - How to make an exceptional wine from the native highbush cranberry.
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