The white or whitish-yellow flowers of all species and varieties of elder are pleasantly fragrant and impart a muscat flavor to wines, ciders and vinegars. Elderflower wine is usually made with fresh elderflowers, but the flowers can be dried for later use and make a very good wine, albeit not quite as fragrant as the fresh flowers make.
Elderflower wine is an acquired taste and not appreciated by everyone. Too many flowers will yield an almost undrinkable wine, so do not exceed the amount in the recipe below in spite of the fact that it doesn't seem like many flowers at all.
Thaw out grape juice concentrate and then put water on to boil. While water rises to a boil, examine flowers and remove any foreign matter and wash them to remove dust. Put flowers, sugar and grape juice concentrate in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, tannin, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for at least 12 hours. Add yeast. Ferment six days, strain off flowers, transfer liquid to secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After wine clears, wait 30-45 days and then rack again, top up and refit airlock. Wait additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting. [Author's own recipe]
My thanks to Ben in Pine Bluff, Arkansas for this request.