Hi
About one year ago I made this wine from dried elderberries.
I used montrachet yeast or similar and I actually used white grape concentrate.
It turned out ok I guess..decent taste, and about 15 % I estimate, perhaps more.
But it needed some time I felt, to become better..
I´ve bottled it and now more than one year later it tastes too strong, not the alcohol, but it has a very intense taste, it has also a very beautiful color.

I know that it may sound weird to use white grape concentrate, but I would really appreciate some help with how I can maybe blend it or something, I also think I used a little too much dried elder berries, hence the strong taste. It does not at all taste vinegar, I must add..either I´ve used too much berries or it is the white grape concentrate.
Glad to get any tip here..

/Martin

In an addition to the strong taste does the wine also have some flavor of over cooked, boiled or off coffee flavor?

yes perhaps something like that actually.

I tried to mix it in gleuwine together with another red wine and some gleuwine mix, and it was excellent.
It has some kind of harsh, stong taste...it is actually not that bad when mixed with some other home made red grape concentrate wine.
But it does not taste like vinegar, does not taste like yeast...perhaps it was all a bad idea with the white wine grape concentrate, in addition I believe I used too much dried berries.
Shortly put, it has a little too much tannins, a little too much intensifying flavour.
It has a lovely color.

I guess I will use it to mix bland wine together with.
And to make gleuwine!

Pour a little bit of this wine into a glass, then tip the glass until the wine is almost coming out of the glass so you can look through a very thin layer of the wine near the top of the glass. If you see a brownish tint and have a strong coffee flavor the wine has probably oxidized.

Did you use campden at every racking or every other racking during the fermentation process?