tonyhibbett
Landlord.
Mine have a distinctly 'farmyard' smell which gets through 2 layers of plastic. I recently made a wine using some black wine grapes, apple juice and dried elderberries, the latter intended to deepen the colour, which it certainly did. The wine was left for a month and is pretty good, but somewhat marred by the above mentioned flavour. I can't find any info about the use of dried elderberries in winemaking. I added a generous handful to the gallon and fermented them with pectolase for 3 days before straining them out. It seems this was too much.
Can anyone suggest a suitable quantity?
Can anyone suggest a suitable quantity?