One must maintain a little bit of summer, even in the middle of winter.
Henry David Thoreau
Fermenting plant juice is not only good to obtain dyes…
I’m brewing elderberries and blackberries to make yummy red wine,
taste a bit like Bordeaux…
the mixed berry juices are now fermenting in a demijohn
Both berries are well known for their medicinal use and their antioxidant activity
Elderberry & Blackberry wine,
my red wine recipe:
For approximately 9, 5 litres wine, you will need:
one kilo ripe black elderberries (Sambuscus nigra) all taken off the stem (not the green ones as they are slightly toxic)
one kilo ripe blackberries (Rubus fruticosus)
6 litre high quality water
1700 grams of sugar
2 teaspoons wine yeast (don’t use bread yeast)
2 teaspoons tartaric acid, 2 teaspoons pectic enzyme, 2 teaspoons citric acid or the juice of two lemons
You will also need a fermenter (demijohn / dame-jeanne) and an airlock
Wash the elderberries under cold running water, put in a pan, add one litre water, bring to the boil and simmer without cover for approx 4 min (to neutralise sambunigrine in the seed which will evaporate)
Let the juice cool down, I usually let it cool well covered overnight and then proceed in the morning
Press the berries through a cloth and strainer, press really well to get all the juice out, put the strained juice into a pan and add 2 litre water and 850 grams of sugar. Mix well till all the sugar is dissolved, no need to heat the juice.
Do the same with the blackberries but bring it just below a full boil then let it cool down, press and add the same amount of water and sugar
Put both juices in the fermenter. The temperature should be like room temperature. Now add the yeast and place the airlock on top of the fermenter. The airlock allows carbon dioxide to escape during fermentation while not allowing air to enter the fermenter, thus avoiding oxidation. Cover the fermenter with a dark cloth, fermenting works better in darkness. Yeast will take a day or so to get rolling, but by the next day you should see it bubbling. The ideal room temperature is 21° Celsius, beneath 17° C the fermentation will slow down or stop. Add the teaspoons tartaric acid, pectic enzyme and citric acid after a day or two.
That’s it, now you just have to wait, allow fermentation to continue for two to three months, depending on room temperature
When all the bubbling has stopped and all the yeastly sediment is on the bottom, it’s time to siphon the wine in one or more glass jars and let the wine sit in a cooler place. After a few weeks you can siphon again and bottle the wine, now let them age for a while
I won’t throw what’s left of it away but I will test it to see if there’s any dye stuff in it, you never know !
and with the remaining pulp I will prepare a pinkish dye