Method
Makes 5 gallons (23 litres). Wash 3.5kg blackberries and 5kg elderberries. Put in sterilised bucket with boiling water to 23L mark. Cool to 21C, add 5.5kg sugar, juice of 5 lemons, 5 crushed campden tablets, 5 tsp tannin, pectolase, red wine yeast and nutrient. Stir, cover loosely, leave 5-6 days stirring each morning. Day 7: strain through mesh bag into fermenter, fit bung and airlock. Ferment at 20-23C until bubbling slows. Siphon off sediment, add campden tablets and fermentation stopper, then finings. Bottle when clear (approx day 30).