Elderberry Port

 

1 gallon

 

1 pound dried elderberries

3.5 pounds cane sugar

1 gallon water

1 campden tablet

Lalvin EC-1118 yeast

1 pint California red vinifera juice

2 tsp acid blend

¼ tsp tannin powder (shouldn’t have)

2 tsp yeast nutrient

¼ tsp liquid pectic enzyme

¼ tsp ascorbic acid

2 oz. medium plus toast American oak beans

fine mesh straining bag

 

Starting SG 1.115, fed to about 18% abv., very good but too tannic and sweet. Blended with Wild Blackberry Wine. Probably should have left it alone and aged it a few years in the gallon jug.