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
>
>