Be warned, John. Elderberries are very strong in flavor. I have made one batch of elderberry wine (bottled this past March 2012), and it still has a sharp bite to it. I did not backsweeten, so more balance may be reached adding other flavors. Some folks have used vanilla, others just sugar. I fermented my elderberries with a couple pounds of concord grapes, hoping the "grape jelly" flavor would temper the elderberries. It worked, but not to the extent I had hoped. Now, I wish now that I had added a bit of sugar for more balance. I'm hoping that time will mellow it some. No one but me will drink it (most of the friends and family like sweet wines), but that just makes it all mine!