Dried Elderberry Ratios

[WVMountaineerJack]

I am considering several recipies for dried elderberry wine. We hand plucked the berries from the stems and dried them about 18hours and as this is pretty intensive we dont want to waste any berries. We weighed our berries fresh (2400 gm) and after drying (500 gm), which is about 20% of fresh weight. Of course our first reference is Jack Kellers recipie which uses 4-5.25 ounces/gal (114-149gm/gal). This translates into 1.2-1.6lb/gal (545-715gm/gal) of fresh berries. I keep thinking that this cuts the tannin in half and the flavor in half from using fresh fruit, which we like at 3 lb/gal. I havent made wine from dried elderberries yet and dont want to use too many or not enough. Has anyone made dried elderberrry wine on the list? Would doubling the amount of dried berries to make them equivalent to fresh weight lead to an undrinkable wine? Are the tannins more available from dried elderberries so that people dont add additional tannin to the dried ones?

Crackedcork

[medpretzel]

Has anyone made dried elderberrry wine on the list? Would doubling the amount of dried berries to make them equivalent to fresh weight lead to an undrinkable wine? Are the tannins more available from dried elderberries so that people dont add additional tannin to the dried ones?

Crackedcork

Hello Crackedcork,

I have used dried elderberries in quite a few of my recipes, but unfortunately, not pure elderberry wine made out of them.

I believe that the dried elderberries are fine to use doubled up. I don't see really how the tannins would be changed. Rehydrate them in warm/hot water for a while (overnight), and taste the elderberry water. If you feel it needs tweaking, then you can do it, before you start your wine.

[StockeyDAW]

I am considering several recipies for dried elderberry wine. We hand plucked the berries from the stems and dried them about 18hours and as this is pretty intensive we dont want to waste any berries. We weighed our berries fresh (2400 gm) and after drying (500 gm), which is about 20% of fresh weight. Of course our first reference is Jack Kellers recipie which uses 4-5.25 ounces/gal (114-149gm/gal). This translates into 1.2-1.6lb/gal (545-715gm/gal) of fresh berries. I keep thinking that this cuts the tannin in half and the flavor in half from using fresh fruit, which we like at 3 lb/gal. I havent made wine from dried elderberries yet and dont want to use too many or not enough. Has anyone made dried elderberrry wine on the list? Would doubling the amount of dried berries to make them equivalent to fresh weight lead to an undrinkable wine? Are the tannins more available from dried elderberries so that people dont add additional tannin to the dried ones?

Crackedcork

Cork - my information says 5 oz of dried elderberry for one gallon. Also included are 1/2 pint of red grape concentrate or 1 pound of dark raisins, 2.25 lbs of sugar, 1.5 tsp acid blend, 1 tsp of nutrient, 1 campden tab and yeast.

It also indicates by using more of the fruit or dried fruit you would get to a port type wine but NO SUGGESTION for additional or any tannin in either the fresh fruit or dried recipe. Cheers DAW

[medpretzel]

Elderberries are used a lot for body. I don't know if the grape concentrate is really needed. But that's just going on a gut feeling.

[StockeyDAW]

Danina -- Please note this is with use of dried elderberries slightly different that the fresh. This is the reason for the grape concentrate or dark raisins. Note also that the berries as we all know are very tannic and therefore not necessary for the extra tannin. Starting SG for this wine or port would be in the area of 1.095-1.100. Cork you would also use a sherry or port yeast. Cheers DAW