OK, wine.
Get about 5 lbs of elderberry clusters. Wash as well as you can, picking off the 'wild protein'. Don't bother to pick the berries off the stems. Do pick out the green leaves.Put the berries in a wide top crock. Smoosh up with hands (or feet......)Pour about 3 gallons of boiling water over the crushed berries. Cover with a towel and steep 4 days. Then strain out the big stuff like stems and put the juice through a sieve to get the little stuff out. Put juice back in crock and add 2 US pounds of sugar for each gallon of strained juice. Toss in 2 oz of yeast. Wine yeast is best but plain bread yeast will work too. Cover with towel. If crock is near full set it in a sink or tub because it's going to bubble and foam like crazy.

Leave this 8-10 days covered with towel. Strain through a cloth and leave the worst of the sludge/sediment behind. Place in a gallon jar/demijohn and put an airlock on it. If you don't know 'airlock', PM me. Set in kinda warm but not hot place in the dark if possible. Check it in about 2 weeks. If there is a lot of sludge on the bottom, siphon it off. Keep doing this until there is virtually no sludge and NO BUBBLES. Bottle.

As I said above, if you can get it to oxidize by contact with air, it MIGHT turn to a sweet/sack type Sherry.