Hi:

Just started 2 gallons of elderberry wine from wild elderberries
picked here in Oregon (blue, or dark blue with a white bloom on them).

The specs are 7lbs. of elderberries, 1lb. of golden raisins. TA
0.70%. SG adjusted to 1.100. I intend to make a dry table wine,
don't mind waiting for it to mature.

Should elderberry even be oaked? How much in the primary to start out
with?

I've search the ng archives for information. No real agreement there.
I guess I'd like to hear from elderberry wine makers if oak adds
interest or complexity that compliments elderberry?

Does west coast (North America) elderberry have 'woody' flavors as
elderberry winemakiers from the UK have mentioned, a woody flavor even
without oaking.

I like oak as an 'adjunct' to increase flavors and bouquet, but don't
really like wood alcohol :-) .


Thanks and Take Care
Steve - Noobie
Oregon