I know this won't be a purists elderberry wine, but I've been intrigued for a while. I realized too late this year that I encounter many elderberry bushes where I walk and hike around Philly. But did not acquire any, next year will be different. But I need a winter doldrums ferment. I did a pear concentrate with 15lbs of frozen pineapple bits two weeks that had the most amazing smell during fermentation I have elderberry concentrate and a total of 1.5 lbs of dry elderberries. Recipe so far: 1.5 lbs dried elderberries 64oz elderberry concentrate water to 5.5 gl sugar to 1.080 acid blend tannin nutrient i have read to both poor boiling water, and not to, on the dried elderberries. Not sure what to do here. Not worried about toxins, but would boiling water bring out more using dried berries?