Elderberries require special care, please ask a club member before trying for the first time. 

Ingredients:

• 15 lbs. Elderberries 
• 5 Campden tablets OR 1/4 tsp. metabisulfite 
• 5 tsp. yeast nutrient 
• 2-1/2 tsp. dry or 25 drops liquid pectic enzyme 
• 10 tsp. acid blend 
• Sugar 
• General purpose wine yeast 

 Process:

• After picking elderberries, freeze, stem, and put into a fruit bag. 
• Put fruit bag into 5 gallons hot water. 
• Add 5 Campden tablets OR 1/4 tsp. metabisulfite 
• Add 5 tsp. yeast nutrient and pectic enzyme. Let sit overnight. 
  
  
• Adjust acid to .70% (7g/L)  with acid blend. 
• Add sugar to 1.085 S.G.
• Add 5 tsp. yeast nutrient 
• Add yeast. 
  
  
• Rack when S.G. reaches 1.020  (normally 5-7 days) 
• Elderberries contain quinic acid which is very bitter and are high in tannin, so remove skins as soon as possible. 
• Rack again in 3 weeks and add 5 Campden tablets OR 1/4 tsp. metabisulfite. 
• Cold stabilize 1-2 weeks 
• Rack within 2 weeks and add 5 Campden tablets OR 1/4 tsp. metabisulfite. 
• Add 1/2 tsp. potassium sorbate per gallon (to prevent renewed fermentation) 
• Add sugar syrup to taste. 
• Filter, if desired, and bottle
  
  
• ALWAYS wash elderberry utensils with cold water or you will get green gummy stuff all over. 
• It is very difficult to remove. Care early will require less work later. 
  
  
• Editors note: I mixed dried elderberries and wild grape juice together before fermenting and had a very good wine. If you have the fruit, give it a try.