It is no longer reccommended as although it is supposed to be good for a wide range of ailments it is believed to cause liver damage.
A typical recipe for comfrey wine would be:
4 lbs comfrey root (weighed after being cleaned & cut up)
1 gallon water
3 lbs sugar to each gallon of water
Clean, peel and cut up the roots into pieces about 4 or 5 inches long. Boil till quite tender and then remove the lid to allow the strong smell to escape. Strain off the liquid and to every gallon allow 3 lbs of sugar. Boil these together for 45 minutes, then pour the liquor into a pan and when tepid, add a very little yeast on toast. Let stand for at least 10 days covered over, and stir it every day. Then put it into a cask or stone jar to work. In 6 or 7 months, the wine will be ready to bottle.
