Originally Posted by blagooba
I am using youngs super wine yeast compound. I actually have 1lb 5oz of fresh elderberrys and just over 2lb of frozen blackberrys. Its difficult to get grape concentrate here as I am in england?
Also yes im using pectic enzyme my mistake. Is there anything else I could do? Shall I use all my berrys? Are they enough?
When I made that blend I used per gallon: 1.5# elderberry and 4.5# blackberry, and 1/3# extra light dry malt, and sugar to 1.090...just to give you an idea. Was very drinkable.
If no additional fruit is available can you find 32 oz blackberry jam or preserves, and incorporate that? It would require less sugar since you are adding jam. Or even 1# raisins/sultanas per gallon, hydrated in some of your water base which has been heated? Trying to help bump up the overall fruit ratio for you. But, even what you have should make for a nice wine. No idea on the yeast though, but I have read it does well.