500ml elderflower (a pint glass)
1.5 kg sugar
250g chopped raisins or 140ml white grape concentrate
1 tsp grape tannin
4.5 litres water
Strip flowers from stems. Boil water and pour over flowers, then add sugar, raisins/concentrate and lemon juice. Allow to cool then add yeast, nutrient and tannin. Cover and leave to ferment for 4-5 days. Strian into demijohn and leave to ferment. Rack when clear, leave for two months then bottle.