Here's another one to try:

1 litre elderflowers picked on a dry sunny day, free from stalk and green.
1 pint white grape juice concentrate
800 grams white sugar
3.5 litres water
2 tsp citric acid
1/2 tsp tannin
campden tablets
nutrient
sauternes yeast


Pout 2 litres hot water onto the flowers and macerate them wiht a wooden spoon. When cool stir in the acid, tannin and 1 crushed campden tablet. Cover and leave in a warm place, macerate the petals daily for 4 days.
Dissolve the grape juice concentrate and sugar in 1 litre warm water and strain the flower water into the syrup.
Stir in the nutrient and yeast, pour into a fermentation jar, top up with cold boiled water, fit an air lock and ferment to SG 1.015.
Rack into a clean jar and add 2 crushed campden tables to terminate fermentation.

Bernie aka DDL

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Appreciate the little things in life because one day you will realise they are the big things