wow! In fact, when I tasted the bold sweet taste, it did remind me of a
port. Since I love ports, I think I will redo my "mistake" and make some
more -- but it was nice of you to explain the below.
I always get wiser reading this newsgroup.

thanks, DAve

frederick ploegman wrote:
> 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
>>>>
>
>