This is a strong, slightly sweet wine to serve after meals.
- 2 kg of elderberries
- 4.5 lt of water
- 225 gm of raisins
- 3 tsps of citric acid
- 1 sachet of wine yeast (Port type)
- 1.5 kg of sugar
- Strip the berries from their stalks, wash them in clean, cold water and remove every trace of stalk and unripe berry.
- Place the berries in a suitable sterilised vessel, crush them and pour boiling water over them.
- Wash and chop the raisins and add to the vessel together with the acid. Cover and leave until cool.
- Add the wine yeast and ferment on the pulp for three days, then strain out. Press and discard the fruit, stir in the sugar, pour the must into a sterilised fermentation jar and the excess into a large bottle, likewise sterilised.
- Fit an airlock into the jar and a plug of cotton wool to the bottle and leave them in a warm room until the wine is still: about three weeks.
- Move the wine to a cold place for a few days to help it clear, then syphon it into a sterilised storage jar. Bung tightly and keep for one year before bottling, then keep for another six months before drinking.