GDog
Regular.
I've washed and drained 200g of dried elderberries (they stunk of horse ****), and currently have them stewing in a pint of boiling water..
Q1. Do I need to add a campden tablet and leave 24hrs, like you do with fresh fruit to kill yeast, or is that not necessary in this case? I can't see any recipes advising this, so I don't think you do but I'd like to double check.
Q2. Any ideas how much sugar I should remove from my recipe to take account of sugar in the dried fruit? I'm presuming not much, but I've been making my wines too strong of late and I'm looking for c13%.
Recipe is roughly as follows for 2 gallon + 1 litre top up
6 Litres Asda Red Grape
200g dried EB
1280g sugar (less deduction)
Pectolase, yeast, and nutrient.
No Tea, tons of tanin in Elderberry
Water to take volume to 10L
Plan to soften and crush EB, stew the lot on the pulp for 3 days, strain, and ferment out.
Cheers,
Al
Q1. Do I need to add a campden tablet and leave 24hrs, like you do with fresh fruit to kill yeast, or is that not necessary in this case? I can't see any recipes advising this, so I don't think you do but I'd like to double check.
Q2. Any ideas how much sugar I should remove from my recipe to take account of sugar in the dried fruit? I'm presuming not much, but I've been making my wines too strong of late and I'm looking for c13%.
Recipe is roughly as follows for 2 gallon + 1 litre top up
6 Litres Asda Red Grape
200g dried EB
1280g sugar (less deduction)
Pectolase, yeast, and nutrient.
No Tea, tons of tanin in Elderberry
Water to take volume to 10L
Plan to soften and crush EB, stew the lot on the pulp for 3 days, strain, and ferment out.
Cheers,
Al