Originally Posted by Mikeymu
Do you mean that an over-sweet elderberry can taste really good after a year or so?
I do have another gall of similar which is at 1.011 that I was going to blend with a gall that went to dry at 0.994.
It will still be the same SG, unless it is fermenting again, but typically it smooths out, the tannins and acids and the complexity that makes a wine round out. Ideally. Elderberry in general is one fruit that needs age to come into its own. Level of sweetness is individualized, and one may like strawberry at 1.010 but not like blueberry at that same level.
I would bottle a few at 1.011, a few at 0.994 and then blend the rest if you so desire.