Has anyone got any experience making elderberry wine, in particular, elderberry wine made with nothing but elderberries and yeast, without any added water, sugars, or other fruits or sweeteners.
The thought of adding water, and then sugar to compensate, appalls me. But that's what every recipe seems to say.
Many elderberry cultivars have around 11 brix degrees, which is enough for 5.8% ABV. Far enough from traditional wines, granted, but still very respectable as an alcoholic beverage and very similar to many ciders.
So I was wondering, has anyone tried doing elderberry wine with nothing but elderberries and yeast? What kind of results did you get?
The thought of adding water, and then sugar to compensate, appalls me. But that's what every recipe seems to say.
Many elderberry cultivars have around 11 brix degrees, which is enough for 5.8% ABV. Far enough from traditional wines, granted, but still very respectable as an alcoholic beverage and very similar to many ciders.
So I was wondering, has anyone tried doing elderberry wine with nothing but elderberries and yeast? What kind of results did you get?