Hi Dave

You can also change the recipe so you can do that.

1. Cross out "...Montrachet yeast..." and write in: EC 1118 or
P. Cuvee.

2. Drop down to the last paragraph of the instructions and cross
out "...1.010..." and write in: 1.060.

3. Cross out "...ferment to dryness..." and write in: Wait until
fermentation is complete and the wine begins to fall clear.
(usually 3 to 6 weeks depending on temperature)

HTH

Frederick

PS - You can easily convert_any_wine which has adequate body
and intensity of flavor to a port style wine.
1. Add enough alcohol to bring it up to ~20%ABV.
2. Add enough sugar to bring the end SG up into the 1.020-1.030
range.
3. Since the high alcohol pervents refermentation, no sorbate is
required.

You can do it either way. Have fun. ;o) HTH



"Dave Allison" > wrote in message
...
> 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
>>>>>
>>