FRUIT WINE RECIPE: ELDERBERRY 12 lbs. Elderberries 3 gallons water (for dissolving sugar) 9 to 12 lbs. corn sugar 5 Campden tablets 1 1/2 tsp. Yeast Nutrient 2 1/2 tsp. Pectic Enzyme 3 tsp. Acid Blend 1 lb. Chopped Raisins (blanched) or 2 cups red grape concentrate 1 pkg. Premier Cuvée Wine Yeast Balling Reading - 18o to 20o Acid Reading - .65 to .75 SPECIAL INSTRUCTIONS FOR ELDERBERRY Freeze whole fruit while on the stems. Remove from freezer, shake stems and the berries will fall off. When thawed, lightly crush to avoid breaking the seeds then proceed with Step 2. As with Rhubarb. In Step 6 (on fruit wine instructions), shorten the 6-day period to 3 days.