Here is a recipe I've used
1 gallon can Red Grape Concentrate
12 lbs fine granulated sugar
5 gallons warm water
6 oz dried elderberries
16 oz dried, non-glazed, banana chips
2*tsp*yeast energizer
3 oz acid blend
5*Campden*tablets
5g sorbate
1 package Port wine yeast
60 oz brandy
Hydrometer
Preparing the ingredients.*Prepare the yeast starter three days in advance.*Mix together the banana chips with the elderberries, grape concentrate, water, six pounds of sugar, yeast energizer, acid blend, and the crushed*Campden*tablets into a big container.*Stir*until the sugar is dissolved, cover well, and wait*24*hours.
Adding the yeast. After the*juice*has rested for 24*hours, add the*yeast*starter. Stir*gently until it has*dissolved.
Checking*the right density of the wine. Use the hydrometer to measure the specific gravity (S.G.) or density of the wine. When it reaches the 1.040 value, draw off four to six cups of wine, slowly dissolve an additional three pounds of sugar into it and*stir the result back in. When*the*S.G. reaches*1.030, strain out the*elderberries and banana*chips. Attach the air lock and check the S.G. daily until it reaches*1.010. At this point, draw off another four to six cups of the wine and slowly dissolve the remaining three pounds of sugar into it. Once the sugar has dissolved, gently add the wine*back in the container with the rest of the wine.
Draw off the wine*as deposits form.**Do not*draw off the wine from its deposits*more often that every three weeks. When no more deposits form, allow one month for wine to clear. If wine fails to clear,* add a finning agent. Wait ten days,*draw off the*wine from its deposits one last time, sweeten to taste, then add 60 oz brandy Campden and sorbate to stop fermentation and bottle wine.
Age one year minimum .