Place stripped elderberries in a sanitised primary fermenter with raisins, lemon juice, orange juice, crushed vitamin B tablet, and yeast nutrient.
Pour boiling water over fruit; stir well. When cool enough to handle, crush berries (gloved hands) to extract juice. Cover and infuse 24 hours.
Add 1.13 kg (2½ lb) of the sugar; stir to dissolve. Pitch activated wine yeast. Cover and ferment 3 days, stirring daily.
Strain liquid into demijohn(s); top up with remaining 230 g (½ lb) sugar dissolved in a little boiled water and, if needed, additional cooled water to shoulder.
Ferment at 18–24°C (65–75°F) until activity subsides. Rack off lees into clean demijohn when bubbling slows and sediment forms.
Rack again after ~6 weeks. When clear and stable, bottle into dark glass. Age at least 6 months before drinking (improves with longer maturation).