I regularly make a red wine from elderberries, and usually boil 750g of dried berries five or six times to extract the juice.
This last time, I tried just adding very hot (not boiling) water, and a couple of teaspoons of pectolase.
The result is amazing so far, and they've been in a stainless steel pan for forty-eight hours now, and the juice is still thick, dark red each time I sieve them into a six-gal container, (I've done this three times so far).
There's no smell either (the boiling does pong a bit by the last session)!
How much longer can I keep this up, as there is a natural rotting going on of course!
