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I don't do anything specifically to reduce acid but there are things I do that help. The Avante yeast removes some of the malic acid during fermentation, not the same as MLF but it removes some of it. The elderberries are lower in acid than wild grapes so that also helps a little. I also wait as long as possible before harvesting the grapes to get the maximum sugar level but that also reduces the natural acidity of the grapes. I tried oaking a couple of batches but I didn't see any change. I do bulk age the wine about a year and I don't open a bottle until at least 2 years.
I bet there are plenty of elderberries in your area;. they grow wild all over north America and Europe, I don't grow any myself. I pick them all from wild bushes and I get 5 to 10 pounds every year without trying very hard. I made one batch of elderberry wine a few years ago but it was a lot of work to find, harvest and process 60 pounds of elderberries, and the wine was good but not good enough for me to do it again.

<blockquote data-quote="JustJoe" data-source="post: 846005" data-attributes="member: 38826">I don&#039;t do anything specifically to reduce acid but there are things I do that help.&nbsp; The Avante yeast removes some of the malic acid during fermentation, not the same as MLF but it removes some of it.&nbsp; The elderberries are lower in acid than wild grapes so that also helps a little.&nbsp; I also wait as long as possible before harvesting the grapes to get the maximum sugar level but that also reduces the natural acidity of the grapes.&nbsp; I tried oaking a couple of batches but I didn&#039;t see any change.&nbsp; I do bulk age the wine about a year and I don&#039;t open a bottle until at least 2 years.I bet there are plenty of elderberries in your area;.&nbsp; they grow wild all over north America and Europe,&nbsp; I don&#039;t grow any myself.&nbsp; I pick them all from wild bushes and I get 5 to 10 pounds every year without trying very hard.&nbsp; I made one batch of elderberry wine a few years ago but it was a lot of work to find, harvest and process 60 pounds of elderberries, and the wine was good but not good enough for me to do it again.</blockquote>

[QUOTE="JustJoe, post: 846005, member: 38826"] I don't do anything specifically to reduce acid but there are things I do that help. The Avante yeast removes some of the malic acid during fermentation, not the same as MLF but it removes some of it. The elderberries are lower in acid than wild grapes so that also helps a little. I also wait as long as possible before harvesting the grapes to get the maximum sugar level but that also reduces the natural acidity of the grapes. I tried oaking a couple of batches but I didn't see any change. I do bulk age the wine about a year and I don't open a bottle until at least 2 years. I bet there are plenty of elderberries in your area;. they grow wild all over north America and Europe, I don't grow any myself. I pick them all from wild bushes and I get 5 to 10 pounds every year without trying very hard. I made one batch of elderberry wine a few years ago but it was a lot of work to find, harvest and process 60 pounds of elderberries, and the wine was good but not good enough for me to do it again. [/QUOTE]

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