ELDERBERRY WINE
Gather fruit on dry day, Put in elean tub, barely cover with water. Let stand about 3 days, occasionally stirring and pressing out juice. Strain through a fine sieve or cloth. Measure juice, and to every gallon allow 3%2Ib. moist sugar, 20z, bruised ginger, 202. cloves and a little allspice. Boil together for an hour. Pour back into tub or jar, which has been well scalded out. When this has cooled down to lukewarm, add creamed yeast on toast in proportion of %20z. per gallon, each gallon up to 5 gallons. If over 5 gallons, take full oz. to each gallon. Let work 3 full days. Keep well covered with heavy cloth or blanket. Skim off froth, pour into clean cask. Paste piece of brown paper or muslin over bung-hole for one day, then securely bung and leave 2 or 3 months, Half wine and half hot water at bedtime is good for a cold.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480220.2.52
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New Zealand Listener, Volume 18, Issue 452, 20 February 1948, Page 27
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157ELDERBERRY WINE New Zealand Listener, Volume 18, Issue 452, 20 February 1948, Page 27
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