Elderberry is done fermenting

DANG! That's FAST!

I posted the picture of the elderberry on Thursday and I had just pitched the yeast. I checked it last night (Sunday) and it had fermented to dry. I am a little surprised by how quickly that happened. I'm heading home after work to add more honey to the must and up the gravity. I figure I could get the alcohol up to 16-18% percent with gradual feeding.

The 2nd run pyment is fermenting nicely and I'll be adding more honey to that one for sure. The recipe I had called for 2.5 pounds of honey and I only put in 2 pounds. At first I was a little uneasy about whether or not the color would be the sickly greenish it looked when I put it together, but it's not. Now it's a slightly lighter rose color than the grape wine part deux that's fermenting next to it.

Pinot Blanc has slowed down I hope to rack it into a new carboy by Thursday.

Cranberry-Raspberry will get degassed and stabilized today and finally racked into bottles next week. I"m going to add glycerine to this one because it has a very weak body.