Just doing the first tasting of a big (for me) batch of elderberry wine from last autumn and it tastes a bit 'green' and quite acid. The extraction was done cold with a 1 week cold soak before fermentation then several rinses of the pulp instead of a pressing. It also doesn't seem to have a lot of tannins in it which I am surprised at. Fermentation finished very dry so I will try it back sweetened and see if sugar changes the flavour. I did add in 1tsp tartaric acid per 4.8L so could always try chilling it to precipitate that out before racking?