ELDERBERRY WINE

Just 4 u

Ingredients:
3 lb. elderberries 1 gallon water
3 ½ lb. white sugar Yeast

Method:
Strip the berries from the stalks by using the prongs of an ordinary table fork
(otherwise it is a messy and tedious business), then weigh them and crush them in a bowl.
Pour on the boiling water, and then let it cool to about 70 degrees before adding the yeast.
Leave three days, stirring daily, then strain through muslin on to the sugar. Pour the liquor
into a "grey hen" or dark glass bottle (in clear bottles the wine will lose its colour), but do
not fill completely until first vigorous ferment has subsided, plugging the neck with
cotton-wool. When the ferment is quieter fill to bottom of neck, and fit fermentation trap.
Leave till fermentation is complete—it may be longer than most—then siphon off into
clean, dark bottles and keep for six months at least.