About 16 cups blue elderberries, remove the stems and rinse with
cold water (no need to remove the seeds)
1/4 teaspoon wine yeast
1 gallon cold water
2 cups wheat berries
1 1/2 cups raisins
8 cups sugar
Direction:
Crush the blue elderberries with your hands or a potato masher.
Pour the cold water over the crushed elderberries and cover with
a porous lid.
Allow to soak for twenty four hours.
Crush and stir the mixture several times during soaking time.
Strain the liquid using a cheesecloth and place into a large
nonreactive pot.
Turn into a high heat and bring the liquid to boil.
Turn the heat into low and allow to simmer for four minutes,
removing any scum that rises to the surface.
Bring the heated liquid to the bucket then add the sugar,
raisins, wheat berries and use a long nonreactive spoon to stir
until the sugar is dissolved.
Sprinkle the yeast on top when the liquid has cooled to
lukewarm.
Cover with a loose-fitting lid and a stocking and allow to
ferment for fourteen days.
In a clean glass container, strain the liquid and cover as
appropriate.
The wine will be ready for bottling in Six to twelve months.
