Hi
I'm curious if anyone has made elderberry port before? Or other fruit wine "port".. Looking to get some opinions.
I have a batch of elderberry wine that fermented dry (I think to around 15%). I have managed to get some un-aged brandy and my current plan is to add brandy to the wine until around 20-22(ish)% - then make a sugar syrup with some more elderberries to backsweeten it to taste. Does this sound like a reasonable plan? Normally port has the brandy added earlier in order to halt fermentation and leave some sugar - but I suspect this should have a similar result... Any thoughts/comments?
Thanks! :)
I'm curious if anyone has made elderberry port before? Or other fruit wine "port".. Looking to get some opinions.
I have a batch of elderberry wine that fermented dry (I think to around 15%). I have managed to get some un-aged brandy and my current plan is to add brandy to the wine until around 20-22(ish)% - then make a sugar syrup with some more elderberries to backsweeten it to taste. Does this sound like a reasonable plan? Normally port has the brandy added earlier in order to halt fermentation and leave some sugar - but I suspect this should have a similar result... Any thoughts/comments?
Thanks! :)
