Beta Elderberry Wine

Started 5/30/2005
Bottled 1/14/2006

Alcohol 12.3%
Initial SG 1.090
Final SG 0.992
sweetend to 1.2% residual sugar
pH ND TA ~1.1
Yeast Lalvin EC-1118

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Tasting Notes:
Feb 17, 2007
Medium brick red clear color. Complex nose with hints of cranberry, cherry and phenolics. Nice mouthfeel with upfront cherry flavor with tart acid and just slightly off dry. Smooth clean finish.

5/30/2005           

37.4 pounds of beta grapes picked and frozen on 9/16/2004 were placed into a primary to thaw.

6/1/2005

Grapes were crushed up with a paint stirrer to give about 5 gallons of must. 2.5 gallons of water were added. SG measures 1.32. Acid test (very old 1 N NaOH solution) 15 mL wine took ~22 mL hydroxide. TA approx. 1.10. 16 ounces dried elederberries added. 8 pounds of sugar raised the SG up to 1.090. Two packages of Lalvin EC-1118 yeast were added.

6/5/2005

Wine was strained and the pulp squeezed by hand to extract the juice. Yielded about 6 gallons of wine. SG 1.046. Fermenting well. Transferred to a couple of carboys to finish fermentation.

6/19/2005

SG 0.992. Wine was racked into a 6 gallon carboy. 1 oz toasted oak chips added. Topped up with 1 bottle of 2003 rhubarb wine.

9/12/2005

SG 0.992. Racked. 2.4 g sulfite added.

1/14/2006

Filtered through #3 filters. 2.54 g sulfite, 5 g potassium sorbate and 10 oz sugar added. Bottled into 29 750 mL bottles. 1.2% sugar. 12.3% alcohol