That's awesome about the elderflower wine, I'm going to try that too! Extra points for getting the Star Trek joke, you're the only one that has! I don't have any prizes though, sorry about your luck!🤪

I know, the amount you get from a couple of plants is awesome! We planted three more this year! And the birds don’t go after them, another bonus!

The stems are toxic!

Really? That's super cool, I'll have to investigate.

Yeah, I had to tell my family that because they were starting to snack on the berries off the bush! Would be a line up for the toilet then! Thanks for the comment!

Thanks! Not many people get the joke!

Haha, me too…and drinking it! It’s a health food, I swear!😜

Yes, I hear what you're saying. I was trying to find a method to reduce the "cooked fruit" flavour of the elderberries so I didn't want to heat them for as long. I could use a canning pot, was thinking I might do that next time. Bring it to a boil and then add the berries into it. Thanks for the comment!

Yup, you definitely can do it this way. My primary fermenter doesn't have a hole for one so I just set the lid on gently and the carbon dioxide can escape that way. Either will work. Do you like your elderflower wine? I was thinking of making that. What does it taste like? Happy brewing!

Hello there again! You can cheat and make any wine you like into a port. I do have a video on this as well using the elderberry wine. It's makes a lovely and dangerous port! For the first fermentation you shouldn't need a lock, just don't seal the bucket lid on tight and the gases will escape that way. Make sure nobody disturbs the lid though because then bacteria from the surrounding air can come in and turn your wine into vinegar....although, that might not be too bad. Just not 23 liters of it! Thanks for the comment!

Not recommended to use chlorinated water to make wine.

Hello there! Good question! You actually don't want chlorinated water because this can inhibit the growth of yeast. So, you can buy bottled water or you can fill your bucket with chlorinated water and leave it sit open to the air for a few days for the chlorine to dissipate. If you do this you will want to add sulphur when you leave it to sit as this will prevent any other organisms from growing in there. Thanks for the comment!

I would love to be able to make all my ferments with honey, but I don't produce enough yet. And honey is just too expensive for me to buy enough to substitute for sugar. One day, that's the goal. I agree that starting with less and checking the SG would be a good idea! Have you made it with honey? Did it affect the flavour?

I've never heard of that, what is it?

Haha, yeah....in Canada with the U.S. as our neighbors we have a weird blend of imperial and metric. Most people watch from the States so I use imperial on the videos. Best of luck and thanks for the comment!

Hello there and thanks for the comment! Here is the link for part 2! kzfaq.info/get/bejne/l7ynhqen0pnMp58.html

@@idamandahomestead4221 oh thank you! I’ve got gobs of elderberries and I’m really excited to make wine with them this year!

I think the vast majority of the berries were ripe. I do agree that you don't want to use the unripe ones, they are potentially toxic even when cooked. Thanks for the comment!

Just what I was thinking, but also all those stalks should be removed as toxic and bitter, it's a pain but worth it in the long run.

I don't see why not. Just rehydrate them and go from there! Thanks for the comment!

Hmmm, I hope not! It should be 1kg or 2lbs of sugar for each 1 gallon of wine you're making. I'll check that video! Thanks for the comment!