Greydog
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- Jul 3, 2011
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I currently have 6 gallons of Elderberry clearing which was fermented dry from an OG of 1.080. It was made using a half gallon plus one pint of concentrate from Home Winery Supply. The wine has good flavor but seems to lack body (thin). I also Have 9 gallons of blueberry in 3 and 6 gallon secondarys which I thought I started at an OG of 1.110 but I fear the sugar was not completely in solution and it is already very "hot". It is down to about 1.000 now and pretty tasty.
I am contemplating blending 3 gallons of blueberry with 6 gallons of Elderberry once I get them both cleared to cut the ABV in the blueberry a little and possibly add some body to the elderberry. The other 6 gallons of blueberry is so hot I will probably back sweeten pretty heavily and make a desert style from it.
Any opinions on how a blend such as this would turn out?
I am contemplating blending 3 gallons of blueberry with 6 gallons of Elderberry once I get them both cleared to cut the ABV in the blueberry a little and possibly add some body to the elderberry. The other 6 gallons of blueberry is so hot I will probably back sweeten pretty heavily and make a desert style from it.
Any opinions on how a blend such as this would turn out?