Pick any elderberries and freeze until enough have been sourced.

Cold soak for five days in a sterile covered pan or container in the fridge in two litres of water and a crushed campden tablet to kill any wild yeasts.

On the penultimate day of cold soak make a banana base by chopping 2 bananas skin and all into inch-long chunks. Boil for 15 minutes and allow to cool in the water until needed.

Boil the rest of the water to sterilize and leave to get to room temperature. Sieve the bananas out of the banana base then mash the berries and combine the next day.

Add pectic enzyme and leave for 24 hours.

Adjust acid by adding tartaric acid to 0.6TA.

Stir in the sugar to 1.09SG then add the yeast.

Ferment for two days in primary then press the juice – a good manual squeeze in cleaned hands is easily sufficient. The juice can simply return to the primary fermenter and then continue to ferment. Add yeast now over the next 24 hours.

When fermentation stops or radically slows, filter into a demijohn to remove any rogue seeds or skins that may have stayed and ferment in secondary with an airlock.

Rack after five weeks when fermentation stops with a good splash back from height to dissolve a little oxygen to promote tannin binding. Rack again at two to three months after that but with no splash back. The wine wants to age at least a year after pitching the yeast.

Stabilize if necessary and back sweeten if desired.

Bottle and wait for at least two years before having a little taste test.