Hey folks!
Last year I started my first wine following the recipe in Wild Fermentation for elderberry wine. Its fairly straightforward and I followed the recipe carefully. It calls for 3 gal. berries, 10-12 lbs sugar, 1 packet of yeast. I used fresh wild lowbush cranberries that I harvested. After starting it, I transferred it into a glass carboy with an airlock and left it alone at a stable temperature for another 10 mo. It tastes wonderful, but not exactly alcoholic. Its still fairly sweet, although much more complex and definitely somewhat fermented. Does it need more time? More sugar? More yeast? The recipe says that once you bottle it, its ready to drink- is there something I can do during the bottling process to get it to ferment more as with champagne? Any thoughts greatly appreciated!