Ingredients

four pints elderberries
one gallon cold water
three quarter pound sugar for every pint of liquid
two ounces yeast spread on toast
three ounces cloves (in a muslin bag)

Method

Pour the cold water over the berries, bring to the boil and simmer for half an hour before adding the sugar and cloves.
Boil again for a further fifteen minutes.
Strain the liquid into an earthen pan and allow to cool to blood heat.
Then add the yeast, spread on a piece of toast.
Remove the toast on the following day and allow the wine to ferment for five days, removing the surface scum as needed.
Then pour into bottles and cork loosely.
The wine will continue to ferment and overflow so that it will be necessary to re-fill the bottles periodically. (Use the contents of one bottle to re-fill the others.)
Cork securely in about a month’s time when the fermentation has subsided.

Pontyberem, Carmarthenshire.