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I have some 10 year old wine that I finally have the chance to work with. (Deaths in the family, job loss and moving caused the neglect.) I have 5 carboys of Elderflower and Elderberry - all having different tastes. One is ready to bottle and actually seems pretty good. Another one was refermented and is still going - after 3 months, to further reduce some sweetness. Two of the carboys that I just racked, have started to immediately "work" again. They have been in a dark basement for 8 of the 10 years, at about 50-60 degrees.
I suspect that a raise in temperature might have had something to do with them starting to bubble again, but don't really know what to do with them now. The bubbling is slow - about every 45 seconds. One is slightly sweet, while the other is VERY berry smelling and has a very strong tannin taste. I'm sure I can reduce the sweet one by letting it work, but I am not sure about the one that has such an intense fruit smell and taste. Should I split it up into two carboys - adding water, yeast and nutrient to keep them going - in hopes of removing some of the strong fruit taste/smell? I am worried that splitting them might cause a loss of body. Any suggestions?
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