Thanks. I will give that a try!No pectin added just time , pears are not the fruit of choice, Aprecots would be smother fresh ,
about 6 to 8 sauteed with 2 cups of the base wine warm through till they start to break down the fruit then dump directly into the primary. Done, remember it will take longer to ferment out and clear. That's what wine making is all about.
I often use dried elderberries and I think it does add to the flavor/complexity of my reds. How? Can't really say because I honestly don't even know what elderberries taste like...have never seen fresh elderberries in South Texas!Anyone here ever use fresh/frozen elderberries to tweak a cheap red kit?