After sitting on our counter for roughly six months, our Elderberry Wine was finally done fermenting and was ready to bottle. This is the first time that we have made wine, so we really didn't know what to expect. We did a lot of internet research so that we would know how to tell that fermentation was complete and then again when we were ready to bottle.
|Taking the airlock valve off the carboy|
|Pouring the wine through it's final filter (double layers of sterilized cheesecloth)|
And so, on Sunday a lively group of us opened the air-lock valve on our much anticipated first attempt at wine making. We filtered a little into some glasses, broke bread together and put the ruby-red wine to our lips. Oh, it was wonderful! I was so surprised. Having used an old Scottish Highlands recipe requiring no modern chemicals or interventions, I wasn't really sure what to expect. It was incredibly smooth and sweet (even a little too sweet, perhaps) and left no nasty aftertaste. At this point we would definitely call it a desert wine, however, it will be interesting to see how it ages. Most likely we will reduce the amount of sugar we use next time, but other than that, we are thrilled.
|Dipping wine from the bucket|
|Passing the cork|
|Most assuredly a family affair|
|Corking the bottle|
|We waxed the top (although this is not necessary)|
|A finished bottle of wine|
|Packaged up and ready to give as gifts - or whatever!|
As our wine ages, we will keep you posted on it's progress. This should be fun!