Elderberry wine ingredients for 2 gal.

[mark g]

ingredients
6lb-elderberrys.
2lt-red grape juice.(or 2lb-raisins)
4lb-white sugar.
1/2tsp-tannin.(per gal)
1tsp-pectic enzyme.(per gal)
1tsp-wine yeast compound.(per gal)
2tbls-glycerine.(per gal to taste)
1tbls-finings.(per gal)

note:boil and then simmer the elderberrys for 20 min,then strain then on to half
the sugar and stir until the sugar as dissolved.When cool add to the grape juice or the juice of the raisins, put your juices in your demijohns with the tannin,pectic enzyme and yeast compound and fit airlock and ferment for 7 to 10 days then add the rest of the sugar in a syrup form and top up with water,and fully ferment out.
When fermenting as stoped rack and add finings to clear, rack again then add glycerine to taste. Leave for at least 12 months to mature.
Thenit's ready to drink

[SiSandrine]

That will make a strong wine with lots of ageing potential. Did you find the tannin levels even after a year are high? I find elderberry harsh even after a year or so of ageing.
Must admit I haven't tried boiling - does that reduce the harshness a bit?