Thanks for the input bobf, iadded 2oz that had been rehydrated in 1/2cup hot water,to 6 gal must of grand cru vieux chateau du roi.I had also added the liquid from 7 black ripe bananas (about 1/2 gal) that were simmered 1/2 hour and 1 box dark raisins soaked overnite in hot warer to cover. The must is almost at .998 after 12 days,i'll check again on the 3rd + 4th of march,before racking.
I chose to add 2oz of dried elderberries for a 6 gal must based on the 5oz for a 1 gal batch of elderberry wine.That would amount to 1/3 oz per gal,about where i think it would not be too overpowering.
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