3 Ib. fresh elderberries

1 Ib, chopped raisins

3 1/4 Ib. sugar

1 gallon water

Rind and juice of 1 very large lemon

Campden tablet



Stalk and wash the berries and mash them with a wooden spoon.

Add the chopped raisins and lemon rind and pour on four pints boiling water.

When cool, add the lemon juice, one teaspoonful of pectozyme and one Campden tablet.

Stir each day for three days then strain and press.

Add 1 Ib. sugar, the nutrient and active fermenting yeast.

Pour a further four pints of boiling water upon the fruit mash and when cool add a further teaspoonful of pectozyme and one more Campden tablet.

Stir each day for a further three days.

Then strain and press, add the liquor to the already fermenting wine and stir in another 1 1/2 Ib. sugar.

Continue the fermentation by adding the remaining 3/4 Ib. sugar in three 4 oz. doses and, if possible, continue the fermentation even longer by adding small doses of sugar each time the gravity falls below 1.010.

When fermentation is quite finished, rack and mature in the usual way for two years.

You will find that this is one of the most pleasant of all English wines.