1.8kgs (4 lbs) Elderberries,
1.25kgs (2lb 12 oz) Sugar
20gm (3/4oz) citric acid
Water to 1 gallon.
Strip berries from stalks,
Put berries in a bucket and pour over 2-3 pts of boiling water,
Add sugar and dissolve,
Add remaining water allow to cool if necessary,add citric acid, yeast and nutrient.
Leave to ferment for 3-5 days then transfer to demijohn.
Ferment to finish.
Other recipes say 2.5 lbs elderberries, one says juice of a whole lemon instead of the citric acid.
Most say to ferment in a dark demijohn and to bottle into dark bottles, it maintains the colour of the wine.
One point is that elderberries have a high tannin content and will need time to be drinkable. Most suggest 2 years or more, especially if not a sweet wine.
Probably know it but you need to make sure no green stems get in and elderberries stain clothing (and hands) easily.