An aquaintence of mine accidentally oversweetened his elderberry wine.
Instead of adding a 1/2 cup sugar per gallon, he added 1 cup. This was
a 3 gallon batch, fermented with Lalvin EC118 to the limit, about 18%
alcohol. Any ideas or suggestions to make this wine drinkable?
As you realize, it is easier to add than take away. The only real way is
dilution. If you added twice as much as you intended then you need to
dilute it with an equal volume. Of course you do not want to add a gallon
of water to a gallon of wine but you can use a compatible dry wine. You
could even make a second batch to use. Sure that means it will take longer
but that is better than throwing it out. I recently blended a mead that had
stuck at 1.010 with a Niagara grape that was overly dry and it came out very
Blending is certainly the most obvious and common way to go.
What about re-sweetening it and making a port-style ? Not sure what
elderberry port would taste like, but it might be worth trying a gallon.
Elderberry port is probabally the 2nd most common non-grape port (after
The high tannin of elderberries really softens after about 10 years int
eh bottle, or so i am told.....I am not old enough to have tried it
myself (only 30, with 5 years winemaking)
Of course, you have the right alcohol...close to the right sugar I am
assuming....maybe a bit more fruit? If you had elderberry juice you
could use that....if not you could try fortifying it with a can of
grape concentrate and a bit of everclear That would add, sugar, acid,
flavor and alcohol top bump it up, but preserve the fruit flavor.
I would concur with the port idea. I would think that an elderberry dry
wine at 18% alcohol needs sugar anyway to taste balanced. The 1/2 cup
difference per 3 gals doesn't sound like much, so maybe just leave it
alone for 1-2 months to let the sugar marry with the rest and taste it
then. It's possible no adjustments will be needed at all.
I've always found that the best thing to do with
a wine you don't like is to trade it to someone
with different tastes than your own.
I made a large batch of blueberry wine once
which had a odd taste to it that I found
revolting. My mother couldn't detect anything
wrong with the wine, so I traded the entire
batch for some of her wine, and we both felt
we got the better of the deal.
If you're in BC, I'll take nearly anything
that others find to be "too sweet"....