alane1
Well-Known Member
Hi all, I'm currently brewing an elderberry mead that is fermenting very slowly. It's dropping about 15 gravity points per week( O.G. 1.095). I'm not too worried about the fermentation but what concerns me the most is that I have 5lbs. of elderberry must (in a grain bag) sitting in the primary. Does there come a point where there's too much leeching of tannins from skin and seed, or is it safe to leave in through the entire ferment?