Wine of elder tree

The wine of elder tree is a Vin fruits makes bay S fermented of the Sureau. It is common in the Scandinavian countries of Europe.

In Hungary, one manufactures a Brandy starting from these bays.

In Italy, they are the principal ingredient of the Sambuca.

Receipt

This receipt is of Welsh inspiration .

; Ingredients

Elderberries
Water
Spice S with Marination
Sugar in cubes
Yeast
a piece of Bread roasted

; Basic mixture

For a Pint of bays, one adds one pint of water and a little spices to marination in a small bag. To make boil for 20 minutes while brewing and by crushing bays. To filter bays to collect only the liquid. For each two pints of resulting liquid, to add a sugar pound. To let descend the temperature to that from the part, then to add 1/2 Ounce yeast by Gallon, by letting it float on the piece of toast. To stir up twice a day.

; Fermentation

To entirely fill a Demijohn of the liquid and to keep a surplus of liquid for the re-filling during the Fermentation. To store the demijohn in a tepid part, on a plate. The liquid would owe Mousse R and to overflow of the container (the demijohn). To use the put surplus on side to give the container on level. When there is no more formation of foam, to close the demijohn with a stopper, but initially without the to seal. When fermentation is finished (one does not see any more bubbles of Gaz, to seal more narrowly.

So that the wine is clear, one must transvase the liquid several times, by rejecting the yeast deposits. One must let rest during six Mois before consuming.

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