Elderberry update

On the 4th day I checked the SG was at 1.010.  Decided to move the berries and give a light squeeze.  Transfered to a 5 gal carboy and topped up with 500ml of red grape wine I made.  Big mistake topping up, it started to foam and right out through the airlock and down the side. (luckily I placed the carboy in a large tub). Removed some of the wine and after a couple days the foam decreased.  Cleaned up carboy and replaced the airlock again.

I did keep the left over pulp and started a 3g batch of second run Elderberry Rose'.
I used this recipe:


Elderberry Rose’
3gal

Elderberry pulp from first wine
3.0 lb. (0.45 kg) fully ripe bananas
3-12-oz. (355-mL) can white grape concentrate (Welch’s, Old Orchard, etc.)
6.0 lbs. (0.91 kg) granulated sugar
6 Campden tablets
1-1⁄2 tsp. potassium sorbate
3 tsp. yeast nutrient
6  tsp. citric acid  (i will check level and add later)
Cote des Blanc

Step by Step
Bring 6 quarts (6 L) of water to boil. Meanwhile, place elderberry pulp (in nylon straining bag) in the primary fermentation vessel and add sugar and grape concentrate in primary. Pour boiling water over contents of primary and stir until sugar is dissolved. Cover primary. Put another 4-quarts plus 1 pint of water on to boil. Cut bananas, skins and all, into 1⁄2 inch slices and add to boiling water. Cover pot and boil for 25 minutes. Skim any scum off water and strain to remove fruit. Add banana liquid to primary and re-cover primary. When cooled to room temperature, stir in citric acid and yeast nutrients and activated yeast, re-cover primary, and set aside. Stir twice daily for 2 days – 3 if additional color requires it. Remove straining bag, squeeze lightly, transfer to secondary, add one finely crushed and dissolved Campden tablet, top up if required, and fit airlock. Rack every 60 days until wine falls clear and no sediments form during 30-day period. Stabilize with potassium sorbate and one finely crushed and dissolved Campden tablet and bottle this wine dry. Allow to age one year.

The starting SG was 1.100, I will try to stop the fermentation at 1.005 for a semi-dry finish.

9/22/10  Update.  Remove the pulp this afternoon and checked SG= 1.042

9/24/10  Update:  SG reach the target of 1.010. Racked to Carboy, added Pot Sorbate and  3 Campden Tablets.  Placed in Refrigerator to cold stabilize for 2-3 weeks.