Avrils Elderberry Wine.
And elderberry wine; they are plentiful at the moment. It tastes better than it smells. 😉
1tsp Citric Acid.
1 sachet of brewers Yeast and 1 teaspoon of Nutrient
Strip the berries from the stalks using a fork.
Crush them in a bowl and pour on the boiling water and add the sugar.
Let it cool to until warm (21 degrees approx) then add the yeast, nutrient and citric acid.
Loosely cover for 3 days and then decant into dark bottles (stops the wine losing its colour) and leave with either an air lock or cotton wool until the vigorous ferment has completed.
Once the ferment has completed siphon off into the final dark bottles to lay down for a minimum of 6 months.
Enjoy on its own or as an addition to a summer martini!