Before I attempted to make an elderberry wine I made elderberry liqueur (several times). I have read that when fermenting the alcohol extracts the tannins and it seems that after 5-7 days the tannin gets pretty high. When I have made an elderberry liqueur the elderberries soak in vodka or everclear for 4-8 weeks and I dont taste excessive tannins, Why? The liqueur is sweetened to a much greater extent, do you think the sweetness is hiding the tannin?
Elderberry liqueur/wine and tannin
- Thread starter Huba Huba
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