Hi. I made the mistake of racking too early and as I'd used 18% yeast I put extra fruit in. The wine has stopped fermenting at 15% and sg 1.017, and tastes over-rich. It's mainly elderberry but with a small amount of blackberry juice so it has more bite than pure elderberry.
These are the options I thought of:
Any thoughts from the more experienced?
These are the options I thought of:
- dilute with water (we don't mind lower alcohol wine)
- blend with dry wine (e.g. 0.994 to make sweet wine at 1.011 - would perhaps be too sweet)
- fortify with brandy to make port (we already have a mixed berry done this way - oaked it too)
- add spices to make mulled wine (no experience here but gluwein is our favourite and unsure that mulled elderberry would taste as good)
Any thoughts from the more experienced?