Fruit Wine Recipe: ELDERBERRY
 

12 lbs. Elderberries
3 gallons water (for dissolving sugar)
9 to 12 lbs. corn sugar
5 Campden tablets
1 1/2 tsp. Yeast Nutrient
2 1/2 tsp. Pectic Enzyme
3 tsp. Acid Blend
1 lb. Chopped Raisins (blanched) or 2 cups red grape concentrate
1 pkg. Premier Cuvée Wine Yeast

Balling Reading - 18o to 20o
Acid Reading - .65 to .75

SPECIAL INSTRUCTIONS FOR ELDERBERRY
Freeze whole fruit while on the stems. Remove from freezer, shake stems and the berries will fall off. When thawed, lightly crush to avoid breaking the seeds then proceed with Step 2. As with Rhubarb. In Step 6 (on fruit wine instructions), shorten the 6-day period to 3 days.