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Cheapskate question: am about to make some elderberry wine, and the recipe suggests doing a proper acid test during the process, and adding tartaric acid as needed. I don't have any, but I have citric acid - is this good enough, or should I be diligent, and less cheapskate?

Quite a few recipes suggest that if you lose some of your batch to the air you should 'top it up' but not too many suggest what with... Surely if you were to top it up with water that would dilute the wine and negatively affect the alcohol content?

At the end of the summer I intend to have another go at elderberry wine as I'm hoping for a bumper crop this year. In the recipes I've looked at, a few suggest that once you've made the initial must, you should initially cover it - very closely to the top of the mixture to stop the air...

After the 1st proper summer the UK has seen in years, the elderberry crop looks like it'll be excellent for a change, so it's time to have another go! I've had a couple of goes at this previously and the results haven't been bad, but I'd now like to understand what I'm doing. If you search...