One Gallon- SG 1.090
1.5 to 2.5 lbs of elderberries (fresh) per gallon
.75 to 1 lb sugar per gallon (or until 1.090 is reached)
3/4 gallon water
1 campden tablet (crushed)
1 tsp pectic enzyme
2 tsp acid blend or titrate to .5 - .6
1 tsp yeast nutrient
(1) packet cote de blanc or Lalvin 71b 1122 yeast
* Put elderberries in a mesh straining bag and tie. Add to fermenter. Add all ingredients above except yeast and stir well. Wait 24 hrs and then add yeast. Cover fermeter and allow to ferment until for 5 days or so or until specific gravity reaches 1.030. Remove straining bag and squeeze juice from bag into fermenter. Rack wine from primary to secondary fermenter. Leave about 3-4 inches of space to accomodate any foaming in the secondary. Rack again in 2 weeks and again in 3 months. Bottle when wine is clear and stable. Be sure to top up and eliminate any airspace when wine is not producing any gas.
* Elderberries produce a sticky gum that can be difficult to remove from your equipment. Try removing it with WD40 or PBW.
*Wine may be sweeted prior to bottling. Add 1/2 tsp potassium sorbate and sugar to taste at bottling. Also add 1 campden tablet per gallon (crushed) at bottling.