I’m pretty sure “unfermentable” is not a word but I’m having that problem right now. I decided to make a small batch of elderberry wine before committing to a larger stock. I bought several bottles of Elderberry juice from the local grocery store and proceeded to make a simple fruit wine! Yum! (Maybe). I will post the detailed log below but the summery is as follows. Organic elderberry juice, simple sugar and water to create the must. EC1118 was pitched and no fermentation started. Strong aroma of sulfite/ammonia the next day so I whipped the must very well in hopes to drive off offender (no preservatives listed in the ingredients). The next day I created a starter with grape juice concentrate. I let this sit out for two days while whipping to drive out the sulfites and pitched another EC1118. The starter was very active, 24 hr later it went from 1.090 to 1.050. I poured it into the elderberry must. Nothing 2 days later. I was mad, I threw caution to the wind and dumped in a fresh slurry from a wine kit that used EC1118. Nothing happened. Two more days and I have a skeeter pee that needs to be racked, yep I dumped the slurry from that and still nothing. The elderberry must still has that smell of something harsh, burn your nose and hurt you lungs kind of harsh. It has been wiped repeatedly and sits loosely covered now for over a week. I really want to get to the bottom of this now as a learning opportunity, I have no illusions of turning this into wine at this point! There has to be a reason this must in “unfermentable”. What in the world???