Note that this will make enough for 1 gallon or 4.5 liters of wine. 1.) First, bring your water to a boil, then stir in the sugar to dissolve it. Remove it from the heat. 2.) Get your elderberries inside the straining bag, then place them inside a sterilized primary fermentation bin. Crush them thoroughly with a potato masher. 3.)
Put it in oven at 250'F for 15 minutes, or until juice runs. Strain the juice from the skins. Strain the raisins from the wine. Add the cooled elderberry juice (should be at least 2 1/4 cups juice). Add pectic enzyme.
Rack, as necessary, and add 1 Campden tablet after the first racking to stop fermentation. Syphon into bottles. This elderberry wine recipe produces 1 gallon of rich red wine that should be stored for at least six months after bottling before drinking.
Both may be a little low, so be prepared to add another 1 to -3 pounds of sugar and possibly tartaric acid. Add tartaric acid to get the juice to about 7 grams per liter. You might not need to add any – I’ve had elderberry batches that needed no additional acid and, others that needed a lot.