Has anyone had any good results with making wine from dried elderberries? I made some once and it came out terribly, then made some with fresh and it was fantastic! It may have been down to me method: I boiler 250g and 1.25Kg sugar in water for a bit, cooled and pulp fermented for 10 days, strained, and fermented to dry. Maybe the boiling and pulp ferm, extracted too much tannin, although I thought Id be safe with just 250g / Imperial Gallon?! I have found another recipe / method, and wondered whether this would be better? Dried Elderberry Wine Recipe. For 1 Gallon (UK Imp.). Expected Alcohol: 13.6 - 14.0% ABV Starting SG 1095 (Absolutely must not be higher than 1100 or lower than 1090) Final SG 0.992 Elderberries 250g Raisins 250g(Soak Raisins over night then rinse to remove any oil, then mince in a blender) White Granulated Sugar 900g Soft Light Brown Sugar 400g Pectolase 2 Level Teaspoons Yeast nutrient 1 Level Teaspoon Red Wine Yeast – 1 Sachet RECIPE Place Elderberries, Sugar Syrup, & Minced Raisins directly in a brew bucket and cover with water, and add one crushed campden tablet per gallon. Leave for 24 hours. Add Pectolase, yeast & yeast nutrient. Cover and leave in a warm place (or use brewbelt etc.) to ferment for 3-4 days only. Over this period stir and push down the cap three times a day. Strain off the liquid into secondary and fit a bung and airlock. When SG reaches 992 and / or fermentation has ceased add one Campden tablet per gallon (also add fermentation stopper at this point if desired). Leave to settle for the rest of the month. Rack. Leave for two months. Rack to storage. Can be drunk 3 months later or left to mature. Tanin profile gradually subsides after the first year but the wine is perfectly drinkable after the initial 3 month ageing. It would be great to make a cheap red wine all year round?!