Hi:
Just started 2 gallons of elderberry wine from wild elderberries picked here in Oregon (blue, or dark blue with a white bloom on them).
The specs are 7lbs. of elderberries, 1lb. of golden raisins. TA
0.70%. SG adjusted to 1.100. I intend to make a dry table wine, don't mind waiting for it to mature.Should elderberry even be oaked? How much in the primary to start out with?
I've search the ng archives for information. No real agreement there. I guess I'd like to hear from elderberry wine makers if oak adds interest or complexity that compliments elderberry?
Does west coast (North America) elderberry have 'woody' flavors as elderberry winemakiers from the UK have mentioned, a woody flavor even without oaking.
I like oak as an 'adjunct' to increase flavors and bouquet, but don't really like wood alcohol :-) .
Thanks and Take Care Steve - Noobie Oregon