Elderberry is our favorite. I got 3 - 5 gal buckets of them last year (with
stems) I made a total of 15 gal wine plus a couple pies and some jelly
I freeze them for a couple of days, bag them, then pour hot water over them
as I do most fruit. After a few days of fermenting, I squeeze the juice
from the bag. Then I start a smaller batch using the same bag of pulp.
It's lighter, but makes a nice wine, and you have to use another packet of
yeast. One time I added them together, after the second batch got going.
It was also good.
BTW Be prepared for a very hard to clean film in your carboy after a couple
of months. A real PITA.
Good Luck

--
Roger and Lynda
"Dar V" wrote in message
...
I found this add in one of our local papers for elderberries (almost ripe)
to pick ;2lb for $1. I'm going to call the number and see where it is and
such. I've never used elderberries before, so does anyone have any input
on
how these work for wine. Any insights would be appreciated. I'm sure
I'll
find a recipe on Jack's site, but it is always nice to get input from
others
who've made it. Thanks in advance.
Darlene
G'town, Wisconsin