Apple & Elderberry Wine starting OG is 1.05

[oliveoil54]

Have made approx 4 gallon of 4lb Elderberry +10lb tart mix Apples & 5lb Sugar am leaving all the fruit on the must at the moment.
Have not as yet added any other ingredients like yeast, nutrient or pectolayse etc, temp of must is currently 24C or 75F.
1. The OG is 1.05, but the must tasted v sweet (& I want a dry wine), so am unsure as to whether to add more sugar?
If so how much?
2. I was planning on adding 4 good rounded teaspoons of yeast & same for nutrient & pectic enzyme (pectolayse); is this ok?
3. At this stage do I need to add Campden tablets (1 crushed per gallon)?
4. I understand as apples are already high in acid it shouldn't need any acid blend, is this correct? If not how much do you suggest
I add?
5. Have not as yet strained the fruit from the mix, thought the flavour would be deeper the longer we left it. How long should I leave
it before straining? When will it be best to add yeast & rest of items listed a 2 & 3, before or after straining?

My intention is to try & make a lighter, dry wine. However couldn't really find many recipes on the net for this combination of ingredients, so am having to make it up from a few recipes combined.

Would really welcome any advice - a complete novice :wha:

 

[Moley]

If it hasn't already started fermenting with natural yeasts, get those CTs in immediately. Also the pectolase.

Add yeast & nutrient after a further 24 hours, 4 tsps nutrient like you said but no more than 2 level tsps of yeast.

Correct, don't add any more acid.

OG is 1.05what? You're missing a digit.

I would suggest another 4 lbs of sugar (or 2kg) to give a net OG around 1.090 - 1.095, which should ferment out to a dry wine of around 13 - 14% abv.

 

[oliveoil54]

Many thanks for such a quick reply.

Have done as you suggested and will add yeast etc late tommorrow.

When do you think we should strain the fruit off the must?

 

[Moley]

5 days from when you started it.