1 lb. fresh elderberries
(or V lb. dried) 1 lb. raisins (or V pint red grape concentrate) 1 V lb. sugar
1 teaspoon Pektolase Burgundy yeast and nutrient
2 lemons (or V oz. citric acid) Water to 1 gallon
The ingredients are crushed and placed in a bucket and boiling water is poured over them. The water level is brought up to 1 gallon and when cool the yeast starter and Pektolase are added. The pulp is strained off after four days and thereafter fermentation continues in a gallon jar. Rack when all sugar has been used up (generally within a month) and allow to clear.
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