If I put a cup or so of elderberry juice in my new batch of red raspberry/blueberry, would that take the place of grape tannin? I'm so new to winemaking that I have not made a recipe using grape tannin, but I thought I read somewhere that elderberry juice is rich in tannins? Am I correct or did I misunderstand? As always, thanks for your patience with me. And also, do you think this would make a tasty addition to my mead or not? Last summer my husband picked a ton of them and I rendered them down into juice for jelly but if it would compliment my wine, all the better. I just prepared a new 5 gallon batch last night and added everything except the yeast which I will do tonight so I still have time to add the juice, if it's a good idea.
I would like to try making a gallon of elderberry. Would 3 cups of pure juice be enough to fill the gallon jug the rest of the way with water?