Delicious Homemade Autumn Olive Wine Recipe: A Step-by-Step Guide

Guide or Summary：Ingredients and EquipmentStep 1: Harvesting and Preparing the Autumn OlivesStep 2: Crushing the BerriesStep 3: Adding Sugar and WaterStep 4……

Guide or Summary：

1. Ingredients and Equipment
2. Step 1: Harvesting and Preparing the Autumn Olives
3. Step 2: Crushing the Berries
4. Step 3: Adding Sugar and Water
5. Step 4: Sterilizing (Optional)
6. Step 5: Adding the Wine Yeast
7. Step 6: Primary Fermentation
8. Step 7: Straining and Secondary Fermentation
9. Step 8: Aging the Wine
10. Step 9: Bottling
11. Enjoying Your Homemade Autumn Olive Wine

If you're looking to explore unique and delightful flavors in your homemade wine-making journey, then you must try this autumn olive wine recipe. Autumn olives, also known as Elaeagnus umbellata, are small, tart berries that ripen in the fall and are perfect for creating a distinctive and flavorful wine. In this comprehensive guide, we'll take you through each step of making your own autumn olive wine at home.

Ingredients and Equipment

Before diving into the process, it's essential to gather all the necessary ingredients and equipment. Here's what you'll need:

- 4 pounds of fresh autumn olives

- 2 pounds of sugar

- 1 gallon of water

- 1 packet of wine yeast (Lalvin EC-1118 is a popular choice)

- 1 Campden tablet (optional, for sterilization)

- A primary fermentation bucket

- A secondary fermentation vessel (glass carboy)

- A siphon hose

- An airlock and bung

- A hydrometer (optional, for measuring specific gravity)

Step 1: Harvesting and Preparing the Autumn Olives

The first step in your autumn olive wine recipe is to harvest the berries. Autumn olives are typically ripe in late September to early October. Look for berries that are plump, red, and slightly soft to the touch. Once harvested, wash the berries thoroughly to remove any dirt or debris.

Step 2: Crushing the Berries

After cleaning the berries, it's time to crush them. You can use a potato masher or your hands to gently crush the berries, releasing their juice. Place the crushed berries into your primary fermentation bucket.

Step 3: Adding Sugar and Water

Next, dissolve the sugar in a gallon of water. You can do this by heating the water slightly and stirring until the sugar is completely dissolved. Once the sugar water has cooled to room temperature, pour it over the crushed berries in the fermentation bucket.

Step 4: Sterilizing (Optional)

To ensure that no unwanted bacteria or wild yeast interfere with your fermentation, you can add a crushed Campden tablet to the mixture. Stir well and let it sit for 24 hours. This step is optional but recommended for a cleaner fermentation process.

Step 5: Adding the Wine Yeast

After 24 hours, it's time to add the wine yeast. Sprinkle the yeast over the surface of the berry mixture. There's no need to stir it in; the yeast will naturally begin to work its way into the juice.

Step 6: Primary Fermentation

Cover the fermentation bucket with a clean cloth or lid, ensuring it's loosely covered to allow gases to escape. Place the bucket in a warm, dark place with a consistent temperature of around 70-75°F (21-24°C). Allow the mixture to ferment for about 5-7 days, stirring daily to help break down the berries and release more juice.

Step 7: Straining and Secondary Fermentation

After the primary fermentation period, it's time to strain the liquid. Use a fine mesh strainer or cheesecloth to separate the liquid from the berry pulp. Transfer the strained liquid into a glass carboy for secondary fermentation. Attach an airlock and bung to the carboy to allow gases to escape while preventing oxygen from entering.

Step 8: Aging the Wine

Place the carboy in a cool, dark place and let it sit for at least 3 months. During this time, the wine will continue to ferment and mature, developing its flavors. You can use a hydrometer to monitor the specific gravity and determine when fermentation is complete.

Step 9: Bottling

Once fermentation is complete, it's time to bottle your autumn olive wine. Carefully siphon the wine into sterilized bottles, leaving about an inch of space at the top. Seal the bottles with corks or caps and store them in a cool, dark place for further aging. While you can enjoy the wine immediately, allowing it to age for an additional 6-12 months will significantly enhance its flavor.

Enjoying Your Homemade Autumn Olive Wine

Congratulations! You've successfully made your own autumn olive wine. This unique and flavorful wine pairs wonderfully with a variety of dishes, from savory meats to sweet desserts. Serve it chilled and savor the distinct taste of autumn olives in every sip.

In conclusion, this autumn olive wine recipe is a fantastic way to utilize these wild berries and create a delicious homemade wine. With a little patience and attention to detail, you'll have a delightful wine that's perfect for sharing with friends and family. Cheers!