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I made my first cabernet sauvignon in October. The fermentation was done pretty quickly. I like to bulk age, in the carboy, and now it's time to taste ( of course ) and then bottle. I felt a tiny bit of bubbling on my tongue, so I racked it and degassed with a whip. It is now 2 weeks later and...

First off , elderberries are not poisonous. I've made wine, juice, and pies out of them for years. Second, You must remove them from the stems. Elderberries are high in tannins. Third, If you add 3 lb. of sugar per gallon and use a port yeast or champagne yeast, you will still get a dry wine...

I'm in the process of fermenting my elderberry wine, It's in it's fourth day, and when I break up the cap and push it down into the juice, everything is left with a reddish, sticky goo. Does anybody know what this is and how to remove it? It doesn't seem to want to come off, even in the...

Troy, just a note on frozen fruit. I am lucky enough to have access to about 24 elderberry bushes and am able to get fresh berries. Trouble is, I'm usually too busy to make my wine right away, so I freeze the cleaned berries till I'm ready. I believe Wade is correct about the fruit breaking...

Hi there. I'm new to this so patience please. I made 20 Gal. of elderberry from fresh berries. Im in the process of straining off the berries and putting the juice into carboys. There seems to be a reddish, sticky goo that covers the sides of my fermentor and the utensils I'm using. Hot soap and...