3 lb elderberries
2 1/2 lb sugar
1 teaspoon yeast nutrient
1 teaspoon citric acid
Fermentation stopper
1 teaspoon pectolase
Burgundy or Bordeaux type yeast
Campden tablets
Water to 1 gallon
Strip the elderberries from the stems and wash them, removing any green ones that float to the surface. Crush the berries and place in a plastic bucket with 1gallon boiling water, 1 crushed campden tablet and sugar, stir and leave for 24 hours to cool. Then add pectolase, yeast nutrient and citric acid and yeast stir well. Ferment on the pulp for 3 days, stirring daily keeping the bucket covered. Strain into a demijohn.
Fit an airlock and stand the demijohn in a warm place. Top the jar up after a few days with any surplus must or a little cold water.
When the fermentation ceases (usually 2-3 weeks) syphon the wine from the sediment into a clean demijohn. And move to a cool place.
After 1 or 2 days rack again, add 1crushed campden tablet and fermentation stopper and topping up with a little cold water. Stir or shake the wine over a period of 3 days to remove all the gas. Add finings to clear the wine.Syphon in to dark /green bottles and best to leave for 6 months to mature.
