Day 1 - January 4th
4L defrosted, destemmed elderberries
Boiling Water to cover
Put berries in large bucket with several inches left over at the top for foam. Pour enough boiling water over the berries to barely cover them. Cover let steep for a day or so.
Strain the wine into a carboy or another container that will take an airlock. Make sure to squeeze all the juice out of the berries.
5 Cups sugar [Measure out 3 pounds of sugar for every gallon of elderberries had. (1.36 kg per 3.78L)]
Put the sugar in a pot with about a cup of water per pound of sugar. Heat until the sugar is entirely melted into a syrup. Cool the syrup and add it to the berries.
Hydrometer 12%, 1.190 @ 82°F.
Day 4 - January 7th
Add wine yeast. Stir well.
Put an airlock on the carboy, and put the whole thing somewhere dark and not too cold. Leave it for a couple of months.
March 31- Racked and taste tested. Sediment removed. Tastes like elderberry jelly. Feels very thick. Refit air lock.
July 7- Racked and taste tested. Harsh. Bitter. Sour. Bottled. 6 bottles. 15% on vinometer.
6 months-year to mature.
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