Elderberry wine - does this sound right?

[sbond10]

Made a simple elderberry wine this afternoon and just wondered if this sounded right ?
1) throw mashed elderberry s into bucket with sugar top up with boiling water to 3 litres allow to cool add yeast
2 ) after about 4/5 days transfer to a new bucket using a seive to remove elderberry s top up 5 litres
3) after 3/4 weeks transfer into another bucket with 1/2 Camden tab for 2 weeks
4) bottle and leave to age till chrimbo 2030

Have I missed anything , anything else I need to add ?

[oldbloke]

This season's elderberry is good right now! Went nicely with roast beef yesterday.
Wot I dun:
2013-10-14 1kg frozen elderberries, 500g frozen blackberries, 250g chopped(ish) raisins into bucket with 1.7l boiling water; Added 1/2tsp citric 1/2tsp tartaric 1tsp pectolase 1tsp nutrient 1 Campden (crushed)
2013-10-15 Pitched yeast: GV4. (No sensible red wine yeast in the house. How did that happen?)
2013-10-16 Stirred in 250g sugar
2013-10-20 Strained to demi; added 700g sugar
2013-11-19 Racked with sulphite
2013-11-26 Racked and stabilised
2013-12-06 Bottled. A bit of tannin to age out but not bad.
2014-02-09 Tasty

[sbond10]

Yep your recipe is far from mine as the uk is from Australia haha looks good tho
I used champagne yeast

[oldbloke]

Oh I dunno - I chucked in the blackberries as we had a glut this year, and lately I chuck a few raisins into almost everything. Apart from that it's not so different. I don't think when you add the sugar makes a huge heap of difference.

[sbond10]

Well it's my first trip into hedgerow wines hopefully be a success and if it's un drinkable I'm gonna chuck 2 litres of blackcurrant juice into it

Next up damson stout

[oldbloke]

Well, my previous elderberries were the "stick it away for ages to let the tannin settle down" types. Not sure why this year's is so easily drinkable so soon. I did de-twig quite extensively. And I suppose the blackberries help quite a bit.
If you're doing straight elderberries, it may need a bit of age to get good. But, like the blackberry glut, the elderberries were well plumped up so maybe less tannic this time around. Usually I visit 4 local trees for 1 gallon, got enough for 2 gallons off one tree this time! Ferment it, bottle it, leave it a couple of months, try a bottle and see.

[sbond10]

Do I need to add anything to the bottles considering I'm gonna give it 2 weeks on a half a Camden tab to let stuff further fall out and kill anything living in there

[oldbloke]

If all the sugar is fermented out you don't, but after I had a slightly fizzy wine when I got that wrong I always use potassium sorbate with the Campden now, to fully stabilise

[Dave S]

The last wine I made in 1994 was elderberry, picked from a tree at the front of our house. To say it was rocket fuel is probably an understatement. We had a couple of friends round to sample the delights and they stayed overnight. To this day they do not remember driving home the following afternoon. Mercifully the elder tree is no longer there.