Thought I would do a little field trip today and see if the elderberries are
ripe out my way. Now I am wondering what sweetness level people like their
elderberry wine to be. Dry (6% sugar)
I have never made Elderberry before, but have always have had a curiosity
about it after watching "Arsenic and Old Lace" years ago. Great movie and I
hope it will be a great wine.
I've made the wine dry; this is only judging by taste as I haven't gotten
around to getting the tablets to test the sugar level yet. For the last few
years, I've made elderberry melomel instead of wine, sweetening the must
with honey instead of sugar. I tend to make that off dry to keep a bit of
the honey flavor in the mix. We just got the first honey harvest from our
beehive last Sunday, so I'm looking forward to making this year's batch with
both honey and elderberries grown on our own property.
Last year was a bad year for elderberries so I used my meager harvest to add
some depth to my Concord wine. About 20% elderberry really adds a great deal
of complexity to the taste, as well as the depth of color.
Funny, that's what gave me the idea of making elderberry wine when I first
noticed the bushes out near the chicken coop several years ago. "Arsenic and
Old Lace" has probably done more to promote elderberry wine than the
National Elderberry Wine Association. Assuming there is a National
Elderberry Wine Association.