One of the main reasons for removing the fruit from the wine after 3 days to
a week is so the deteriorating fruit skins and seeds will not add off
flavors. What you might do is put them in a mesh bag and suspend them in
the carboy. I do not know that I would want fruit must in contact with the
wine for 6 weeks.

Ray

"Insprucegrove" > wrote in message
...
> I have a few Sam's club cheap kits (Merlot, supposedly!) and was thinking
of
> adding elderberries to one of them to try and improve results-Plan on
adding
> 35g to the 23 litres.
>
> I know the berroes are normally added to the primary, which woud be 10
days at
> most, but would there be any value adding them to the secondary instead?
That
> way I could have them in the kit for 6 weeks or so, instead of 10 days.
(I
> can't see me trying to use them in both--after 10 days in a primary they
just
> become part of the lees at the bottom, and I don't want to transfer all
that
> over to the secondary)
>
> Any thoughts?
>
>