Elderberry Sweetness

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.
22 Brix
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22 Brix
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.
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I agree wholeheartedly with you about the new taste when you add the EB. I tried some with my Bergamais and Barolo. Makes for a full bodied and fruity wine.
Larry Stumpf, S. Ontario, Canada
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