Re: elderberry wine

Good Day Phillippa,

Your peas have been eaten by mice or whatever is furry and loves peas 
in NZ!! Do what Alan suggests and grow them in modules.

Here is the wine recipe for your delication and delight!!

Elderberry Wine.
To make 1 gallon  (4 1/.2 litres)  red, full-bodied wine.
2 lb. (1kg) fresh elderberries.
7 pints  (3 3/4 litres) water.
1 Campden tablet.
2 lb. (1kg) sugar.
1 tsp citric acid.
1/2 tsp tartaric acid.
1/4 tsp tannin.
1  3-mg vitamin B1 tablet.
pectic enzyme.
Champagne yeast and nutrient.

Put the fruit into a sterilized polythene pail, add 2 pints of 
boiling water and 1 Campden tablet. Leave for 24 hrs then mash to a
puree. Boil the remaining water and add to the pail together with the
sugar. Stir until the sugar has dissolved. When cool, strain into
another sterilized pail and add the remaining ingredients--add the
pectic enzyme and yeast according to the manufacturer's instructions.
Check with an hydrometer that the SG is 1.090 to 1.100. If not adjust
with a little sugar until it is. Cover with a lid or clean cloth and
place in a warm place ( about 75F or 24C) for 4 days, stirring the
must once a day. After 4 days, transfer to a 1-gallon (4 1/2 litre)
demijohn, topping  up with cooled, boiled water if necessary. Fit an
air-lock and return to the warm place for further fermentation. When
the SG has fallen to 0.005, rack into a clean demijohn. After a day or
so in a cool place, rack into another jar. When the wine has fallen
bright and clear, hold it up to a light to see the effect as this is a
rich, ruby red wine, rack once again, add 2 Campden tablets, stopper
it up and store in a cool store for up to a year, then bottle. This
wine is worth all the trouble of long term storage. It is quite
simply, a magnificant red wine!!!

I hope you will enjoy!!
Dave in Pudsey.
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