Ingredients Jump to Instructions ↓

  1. 2 ga Elderberries, ripe, washed

  2. 2 1/2 ga Water

  3. 1/4 lb Sugar

  4. 1 ea Lemon, juice of

  5. 1 ea Yeast, cake, or env dry

  6. 5 gal

  7. 15 minutes. Slowly stir in sugar and lemon juice. After

  8. 15 more minutes at simmer, remove from heat and allow to cool enough to handle. Strain through collander, then through tea strainer, then through cloth into large container, a crock or plastic/glass water container. In a cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store in cool, dark

  9. 3 months. Draw the wine from the sediment after

  10. 3 mos. No aging req'd. Source: Leon Soniat, New Orleans Times-Picayune

  11. 28 August

  12. 1980 Recipe date:


Send feedback