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Strip the elderberries from the stalks and wash well.
Crush the berries in a large pan, add water, bring to a boil, then simmer for 15 minutes.
Strain the mixture through a sieve into a fermenting bin, add sugar and raisins, stir well to dissolve the sugar.
Once cooled, add the wine yeast and nutrient, leave to ferment for three weeks, then strain into a demijohn with an airlock.
Continue fermentation until finished.
Rack as necessary, add 1 Campden tablet after the first racking to stop secondary fermentation.
Syphon into bottles, avoiding topping up with boiled water to maintain richness.