Class 13 Members Recipe for 2026 National Show
Dry Red Wine Supplied by Robert Fergus

Ingredients

• 1kg Elderberries
• 600g Blackberries
• 200g Blackcurrants
• 2 x 400g tin pears in juice (Del Monte)
• 500ml red grape juice
• 10g oak chips
• 450g sugar
• Bordeaux yeast, pectolase, nutrient

Method
Place sugar, grape juice, and 4 litres warm water in bucket with yeast and nutrient.
Put all ingredients in a fine mesh bag in the bucket and stir twice a day for 5 days.
Transfer to demijohn and fully ferment.
Transfer to second demijohn and leave.
Siphon into bottles and leave for 6 to 9 months for best results.
The longer the better!

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