Recipe to make 1 gallon.
3lb-ripe Elderberries (1lt-water)
1Lt-red grape juice (or 1lb-raisins and 1lt-water)
2lb-white sugar.(1pint-water to make syrup)
1-lemon (no peel or pith) strain the juice.
1tsp-wine yeast compound.
2tbls-glycerine (to taste)
bring the elderberries to a boil then simmer for 20 minutes then
strain the hot liquid over half the sugar and stir until the sugar
as dissolved, then leave to cool. Now extract as much of the
elderberries juice from the pulp as possible, when all the liquids
are cool add them to a demijohn,with the juice of the lemon, red
grape juice, pectic-enzyme, tannin and wine yeast compound, fit
the airlock, and ferment for a week, then add the rest of the sugar
in a (syrup form, cool) and top up with water to the neck of the dj
fit-airlock and fully ferment out, when fermenting as stopped rack
add finings, rack again then add glycerine to taste.
This wine should be left to mature for at least 12 months.
Note: if you use raisins you will need to boil them in the same
way as the elderberries and extract as much juice as possible and
use it when it's cool instead of the grape juice.
Make sure you dont use more than 2lt of water to start the wine
Because you still need to add the sugar syrup in 1 week.
Keep the DJs airlocks bubbling & the real Ale barrels rolling
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