September 2006 – We had elderberry bushes growing along the river by our main field. My brother helped me pick the elderberries and strip them off the branches. It was a lot of things … but fun wasn’t one of them. 🙂
But the end result was good!
|Acid Blend||2 tsp|
|Pectic Enzyme||2 tsp|
|Yeast||Red Star Epernay II|
|Oak chips added||10/25/1987
|Filtered, #2 filter pad||02/27/1988
|Afterthoughts||I strained this one early — SG 1.042 — as the last one came out too heavy. Elderberry wine tends to be heavy in general — very strong flavor. I had customers who made several gallons each year with champagne yeast, feeding it sugar until the yeast died. Then they’d sweeten it up and treat it as a port-style dessert wine.|