Mole- it's HERE:
http://www.timebomb2000.com/vb/showthread.php?t=210617
(post #2 in that thread)
But I'll repost the recipe again, because I get a lot of requests for it, and don't always have time to go looking for it!
I take fresh (or frozen) elderberries and crush them in a stainless steel or heavy enamelware kettle. Add a TINY bit of water (just enough to barely cover the bottom of the kettle to keep the berries from sticking) and heat it gently over LOW heat, stirring the whole mash up until it's no warmer than 150°. The heat helps release the juice from the berries, but I'm not certain of whether high heat would possible deactivate the antiviral properties. So I'm erring on the side of caution...
I either run the whole mash through my Vitamix (BRIEFLY... you don't want to grind up the seeds) at this point, or, if they seem to have been quite macerated already, just pour them into a jelly bag and let them drain. I've found that I get the most yield by putting them in two fine mesh bags and then putting the whole thing in my cheese press and pressing it. A cider press would work well, too. But if you don't have anything like that, simply taking the bag of mash, and twisting it tightly in your hands will get most of the juice out.
Anyway, once you've got your juice, you need to add enough sugar to preserve it. I've found that a equal ratio of sugar to juice by volume is sufficient, IF YOU WILL ADD ALCOHOL to help preserve it for storage. If you have an objection to any alcohol in the mix, you then need to use a 5:3 ratio of sugar to juice... this will give you a saturated syrup high enough in sugar so it won't spoil at room temperature.
If you prefer using honey, you need to use a slightly higher ratio.... approximately 11/4 cups of honey to every cup of juice. This is because of the water content already in the honey. Or, if you want to use pure honey without any added alcohol, you need a 2:1 honey/juice ratio.
Anyway.... stir in the sugar or honey into the warm juice, until it's all completely dissolved. If you've used the lower 1:1 ratio, at this point you need to add some alcohol for preservative. I've used Blackberry Brandy quite frequently for this... hoping to get some of the astringent and stimulant effects of the blackberry in the mix. If you use brandy, you need to add 3-4 ounces per pint of syrup.
If you simply want the alcohol as a preservative, you can add 3 ounces of 100 proof vodka, or a little more than 3 tablespoons of 160 proof vodka. (we can't get pure grain alcohol here... if you can, you can use 1 1/2 ounces of that instead).
Stir it gently, and decant it into STERILIZED jars or bottles. Use the same techinques you'd use when canning jelly- except this won't be hot enough for you to expect the seals to seal completely. As long as you sterilized the jars and the lids before bottling it, it shouldn't be necessary for it to seal.
LABEL IT!! You always think you'll remember what is in those jars, or when you made it. Wanna bet!? LOL! Seriously- make sure you put the date and at least whether or not there is anything but elderberry and sugar in there.
Store it in a cool, dark place (dark is especially important if you are using clear glass jars).
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A couple of points: if you're using dried berries, reconstitute them first. I'd do this by putting the berries in a deep bowl or big jar, and pouring boiling water over them... enough to cover + an inch or two (more if you're using a deep jar, less if you've got a bowl with more surface area). Put them in the fridge and leave them for 24-48 hours. Check them once or twice... if they've soaked up all the water, add more. If you're making tincture you don't want to add way too much water, so that's why I start with just about what I think they'll soak up.
If the narrative style of the "recipe" confuses you, just pull out the numbers and write them down separately.. you know ...measure your juice yield, and then figure out how much sugar, or honey you'll need. And then measure how much syrup you ended up with (if you're using the lower amounts of honey or sugar) and figure out how much vodka you'll need to add.
My preference, after making tincture, and syrup without alcohol and then syrup WITH alcohol (but with less honey) is the honey/syrup WITH alcohol to preserve it. Most people who I supply also seem to like that version the best. For sure, if I had small kids to possibly need to treat, I'd make the syrup.
It's not really a concern (well, more of a minor one, considering that we're talking about potentially treating a fatal disease here) but it's definitely cheaper to make a syrup than tincture. My main concern with the tincture is the idea of people taking the stuff and then DRIVING TO WORK!! In some jurisdictions, that would be enough to get them a DUI. Also, we're not heavy drinkers either (probably about like you....we drink my homemade wine and make beer - for hubby, I can't stand the stuff- but the local liquor store owner knows me as "the herb lady" because I buy lots of vodka for tinctures, but nothing else). But because we don't drink much at all, the idea of taking 1/2 ounce of high proof stuff every 4 hours or so is rather daunting!
The tincture has a couple of benefits for some people. First, it's very simple to make. I think the syrup is very easy, also, but it does involve some measuring, etc. For some, that's more than they're willing to deal with. Second, for folks with diabetes, the syrup isn't going to be good. For them, tincture is probably best. Actually, I've suggested for those folks to freeze the plain elderberry juice in ice cube trays... and then thaw one or two cubes out and simply use the juice for their "medicine". The other benefit of tincture is it's very long shelf life. The syrup keeps for at least 3 years (the commercial stuff has a "use by" date which is at least 3 years beyond when they ship it), but the tincture probably lasts longer than that by quite a bit.
Oh... dark bottles online. Google SKS packaging. And you want Amber bottles... the blue ones are very pretty, but don't exclude anywhere near as much light. OR, you could find grolsch beer bottles at a local beer and winemaking store and use those! Seriously... I love those bottles, with their "snap top" seals. They make some of the best herb bottles ever.
If I've confused you more, don't hesitate to ask questions!
Summerthyme
when I tell him I want several bottles of vodka! 
I was hoping maybe I could use the elderberry for that. 
