Hi Dave

No wonder this - got too hot - . Major mistake in the recipe !!
The instructions say to ferment to dryness but there is no
possible way that Montrachet yeast can ferment 4 pounds of
sugar to dryness. Even the EC 1118 that you used can't do it.

At this point I would guesstimate you have about 18% alcohol
and about 30 (plus) gravity points of residual sugar. Most folks
would label this a Port style wine. Nothing wrong with that, but
the instructions indicate it should have turned out as a dry table
wine.

To correct the recipe:

1. Change the sugar from 3 1/2 pounds to 1 1/2 pounds.
2. Make a note that the starting SG should be in the 1.080 to
1.085 range when the yeast is added.
3. This should give you a dry wine with about 11% alcohol.
If you don't like it dry like this, you can always add sorbate
and sweeten to taste.

HTH

Frederick


"Dave Allison" > wrote in message
...
> Well, an update on the Dried Elderberry wine. I have racked it and racked
> it - and today I bottled it. I started January 29th 2007. The wine has
> GREAT potential. It has a very full body! I'm thinking ice cold in small
> glasses. I will store it until Christmas before I open the first bottle.
> Since I only made just over 1 gallon - I bottled most in 375 ml bottles,
> so I could taste along the way.
> As the original post stated - I used a modified Jacks' recipe for Dried
> Elderberry wine -
>
> ---------------
> DRIED ELDERBERRY WINE
> • 7 ounces dried elderberries
> • ½ pound of chopped raisins
> • 1 banana
> • 3 ½ pounds sugar
> • 9 ½ pts water
> • 1 tsp acid blend
> • 1 tsp yeast nutrient
> • 1 crushed Campden tablet
> • packet of Montrachet yeast.
>
>
> Bring water to boil with sugar. Stir until sugar is dissolved and water
> clear. Wash dried elderberries and put in nylon straining bag with several
> marbles for weight, add raisins (chopped) and banana (mashed). Tie bag and
> put in primary. Pour boiling sugar-water over elderberries and cover
> primary. When cool, stir in crushed Campden, yeast nutrient and acid blend
> until dissolved. Recover and set aside 12 hours. Add activated yeast.
>
> Ferment until s.g. drops to 1.010, stirring and squeezing bag daily.
> Transfer liquid to secondary, fit airlock and ferment to dryness. Rack
> every 30 days until wine clears and doesn't drop even a dusting of lees
> over a 30-day period.
>
> Bottle and enjoy. The wine improves with age.
> ------------
>
> My S.G. started at 1.152 and ended up at 1.020
>
> I am interested in doing this again, I may decide to do 3 gallons as I
> really like the results.
>
> DAve
>
>
> Dave Allison wrote:
>> Thanks, Gene and Joe, for the advice. I have pitched another yeast round.
>> I am using Lalvin EC-1118 again, as this is what I have. :*)
>>
>> I'll see what happens in 48 hours. thanks again,
>> DAve
>>
>>
>>
>> Joe Sallustio wrote:
>>> I would agree with Gene, and doubt you damaged the wine at all too.
>>>
>>> Joe
>>>