What can I do with elder (sambucus) berries? And when should they be
harvested? Etc, etc.

--
[...] They listened at his heart.
Little-less-nothing!-and that ended it.
No more to build on there. And they, since they
Were not the one dead, turned to their affairs.
"Out, Out-", Robert Frost, 1916.

On 5/11/2014 3:45 PM, Peter Percival wrote:
> What can I do with elder (sambucus) berries? And when should they be
> harvested? Etc, etc.
>
My grandfather, who would make wine from many things, claimed his
elderberry wine was a substitute for Port wine; it wasn't! He also made
elderflower wine and that was not bad.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-05-11 4:04 PM, James Silverton wrote:
> On 5/11/2014 3:45 PM, Peter Percival wrote:
>> What can I do with elder (sambucus) berries? And when should they be
>> harvested? Etc, etc.
>>
> My grandfather, who would make wine from many things, claimed his
> elderberry wine was a substitute for Port wine; it wasn't! He also made
> elderflower wine and that was not bad.
>


A friend of mine makes elderberry wine and I have to say that it was
surprisingly good. I have had elderberry pie. The flavour is good but I
don't like the seedy texture.

"James Silverton" > wrote in message
...
> On 5/11/2014 3:45 PM, Peter Percival wrote:
>> What can I do with elder (sambucus) berries? And when should they be
>> harvested? Etc, etc.
>>
> My grandfather, who would make wine from many things, claimed his
> elderberry wine was a substitute for Port wine; it wasn't! He also made
> elderflower wine and that was not bad.

So did we, but not in USA.

--
http://www.helpforheroes.org.uk/shop/

On 2014-05-11 19:45:46 +0000, Peter Percival said:

> What can I do with elder (sambucus) berries? And when should they be
> harvested? Etc, etc.

I make a saft out of the juice. I usually lightly ferment it with
natural yeast that I get from oak leaves.

On Sun, 11 May 2014 20:45:46 +0100, Peter Percival
> wrote:

>What can I do with elder (sambucus) berries? And when should they be
>harvested? Etc, etc.

Elderberry wine is the obvious choice, pick when the fruit is soft and
black.

We have a local brand of soft drink here that makes both Elderberry
and Elderflower non-alcoholic fizzy drinks, and they are both
absolutely wonderful.

On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
> wrote:

>On 2014-05-11 19:45:46 +0000, Peter Percival said:
>
>> What can I do with elder (sambucus) berries? And when should they be
>> harvested? Etc, etc.
>
>I make a saft out of the juice. I usually lightly ferment it with
>natural yeast that I get from oak leaves.

I'd like to hear more about your method if possible, please?

Heard all kinds of good things about Elderberry Wine..I would try that. Prob make good jam..preserves..jelly etc. I would vote for picking them they get ripe. Fall prob. I make what is called cowboy wine. Its real easy. Holler if you need any guidance on that. It takes old widder ladies to make the jelly.

On Sunday, May 11, 2014 12:45:46 PM UTC-7, Peter Percival wrote:
> What can I do with elder (sambucus) berries? And when should they be
>
> harvested? Etc, etc.
>

Where I live, the elderberries grow wild. I've never made it, but one of the favorites is elderberry jelly. It's like pomegranate jelly, sweet and tart at the same time.

Ken

Peter Percival wrote:
> What can I do with elder (sambucus) berries? And when should they be
> harvested? Etc, etc.


http://www.yourmotherwasahamster.com/

On Mon, 12 May 2014 02:46:09 +0000 (UTC), tert in seattle
> wrote:

>Peter Percival wrote:
>> What can I do with elder (sambucus) berries? And when should they be
>> harvested? Etc, etc.
>
>
>http://www.yourmotherwasahamster.com/

Ni.

"Jeßus" > wrote in message
...
> On Mon, 12 May 2014 02:46:09 +0000 (UTC), tert in seattle
> > wrote:
>
>>Peter Percival wrote:
>>> What can I do with elder (sambucus) berries? And when should they be
>>> harvested? Etc, etc.
>>
>>
>>http://www.yourmotherwasahamster.com/
>
> Ni.

ACKkkkkkkkkkkkkkkkkkkk


--
http://www.helpforheroes.org.uk/shop/

tert in seattle wrote:
> Peter Percival wrote:
>> What can I do with elder (sambucus) berries? And when should they be
>> harvested? Etc, etc.
>
>
> http://www.yourmotherwasahamster.com/

It may be true, but is it relevant?

--
[...] They listened at his heart.
Little-less-nothing!-and that ended it.
No more to build on there. And they, since they
Were not the one dead, turned to their affairs.
"Out, Out-", Robert Frost, 1916.

Peter Percival wrote:
>tert in seattle wrote:
>> Peter Percival wrote:
>>> What can I do with elder (sambucus) berries? And when should they be
>>> harvested? Etc, etc.

Someone named Peter Percival would be Elder of the Fruits.

On Sun, 11 May 2014 20:45:46 +0100, Peter Percival
> wrote:

>What can I do with elder (sambucus) berries? And when should they be
>harvested? Etc, etc.

My favourite pie is made with elderberries. Unfortunately, Sambucus
canadensis once very common along country roadsides in this area, are
now almost impossible to find.
They can also be used to make a decent port-type wine.
Remember that they must be cooked for human consumption otherwise they
are poisonous.
They should be harvested exactly one day before the birds decide to
eat them all ;-).

Ross.
Southern Ontario, Canada

I can't click the link. I have grown distrustful of dope smoking limeys.

Thanks for that tip. I guess they have to be cooked to make wine too? Hey what if a person make some wine with the raw variant...then run it through an essential extractor to about 180 proof? Elderberry brandy so to speak.

On 2014-05-12 00:32:36 +0000, Jeßus said:

> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-05-11 19:45:46 +0000, Peter Percival said:
>>
>>> What can I do with elder (sambucus) berries? And when should they be
>>> harvested? Etc, etc.
>>
>> I make a saft out of the juice. I usually lightly ferment it with
>> natural yeast that I get from oak leaves.
>
> I'd like to hear more about your method if possible, please?

I get the fruit into a bowl, remove any leaves and stuff, put it into a
pan and cook it for a while. Then I strain it and throw out the pulp.
After it cools to about 110 degrees (F) I check the sugar level - I
want it to have some degree of sweetness to fight possible bad bacteria
which seem to thrive only in low-sugar environments. Then I head out
and find some oak leaves with a bit of bloom on them, throw them in,
and wait for a day.

I have tried this with store bought yeast and it was disgusting, tasted
like bad bread. Natural yeast from oak is the way to go.

"Peter Percival" wrote in message ...

What can I do with elder (sambucus) berries? And when should they be
harvested? Etc, etc.

--
[...] They listened at his heart.
Little-less-nothing!-and that ended it.
No more to build on there. And they, since they
Were not the one dead, turned to their affairs.
"Out, Out-", Robert Frost, 1916.

~~~~~~~~
I grew up in northeast Ohio, and we had elderberries growing wild on our
property. We would pick them for my aunt, and she made wonderful elderberry
pies and jam. It took a lot of sugar and some lemon juice, if I remember
correctly. The berries are a very deep purple (almost black) when ripe. I
think they were ripe in late summer.

MaryL

On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
> wrote:

>On 2014-05-12 00:32:36 +0000, Jeßus said:
>
>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
>> > wrote:
>>
>>> On 2014-05-11 19:45:46 +0000, Peter Percival said:
>>>
>>>> What can I do with elder (sambucus) berries? And when should they be
>>>> harvested? Etc, etc.
>>>
>>> I make a saft out of the juice. I usually lightly ferment it with
>>> natural yeast that I get from oak leaves.
>>
>> I'd like to hear more about your method if possible, please?
>
>I get the fruit into a bowl, remove any leaves and stuff, put it into a
>pan and cook it for a while. Then I strain it and throw out the pulp.
>After it cools to about 110 degrees (F) I check the sugar level - I
>want it to have some degree of sweetness to fight possible bad bacteria
>which seem to thrive only in low-sugar environments. Then I head out
>and find some oak leaves with a bit of bloom on them, throw them in,
>and wait for a day.
>
>I have tried this with store bought yeast and it was disgusting, tasted
>like bad bread. Natural yeast from oak is the way to go.


Thanks very much Bob, I will find an oak tree and try this when the
berries are in season here. No oak trees that I know of in the area
here but in the nearest big town there is. Yes, the yeast matters a
LOT when it comes to final flavour, thanks again!

On 2014-05-28 21:29:59 +0000, Jeßus said:

> On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-05-12 00:32:36 +0000, Jeßus said:
>>
>>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
>>> > wrote:
>>>
>>>> On 2014-05-11 19:45:46 +0000, Peter Percival said:
>>>>
>>>>> What can I do with elder (sambucus) berries? And when should they be
>>>>> harvested? Etc, etc.
>>>>
>>>> I make a saft out of the juice. I usually lightly ferment it with
>>>> natural yeast that I get from oak leaves.
>>>
>>> I'd like to hear more about your method if possible, please?
>>
>> I get the fruit into a bowl, remove any leaves and stuff, put it into a
>> pan and cook it for a while. Then I strain it and throw out the pulp.
>> After it cools to about 110 degrees (F) I check the sugar level - I
>> want it to have some degree of sweetness to fight possible bad bacteria
>> which seem to thrive only in low-sugar environments. Then I head out
>> and find some oak leaves with a bit of bloom on them, throw them in,
>> and wait for a day.
>>
>> I have tried this with store bought yeast and it was disgusting, tasted
>> like bad bread. Natural yeast from oak is the way to go.
>
>
> Thanks very much Bob, I will find an oak tree and try this when the
> berries are in season here. No oak trees that I know of in the area
> here but in the nearest big town there is. Yes, the yeast matters a
> LOT when it comes to final flavour, thanks again!

Good luck. This recipe can be made with most any berry. In
scandinavia they call it "saft" and it's a summertime classic.

On Wed, 28 May 2014 15:16:58 -0700, Oregonian Haruspex
> wrote:

> On 2014-05-28 21:29:59 +0000, Jeßus said:
>
> > On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
> > > wrote:
> >
> >> On 2014-05-12 00:32:36 +0000, Jeßus said:
> >>
> >>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
> >>> > wrote:
> >>>
> >> Then I head out
> >> and find some oak leaves with a bit of bloom on them, throw them in,
> >> and wait for a day.
> >>
> >> I have tried this with store bought yeast and it was disgusting, tasted
> >> like bad bread. Natural yeast from oak is the way to go.
> >
> >
> > Thanks very much Bob, I will find an oak tree and try this when the
> > berries are in season here. No oak trees that I know of in the area
> > here but in the nearest big town there is. Yes, the yeast matters a
> > LOT when it comes to final flavour, thanks again!
>
> Good luck. This recipe can be made with most any berry. In
> scandinavia they call it "saft" and it's a summertime classic.

Have you ever made a bread starter using that yeast on leaves?


--

Good Food.
Good Friends.
Good Memories.

On 2014-05-28 23:00:11 +0000, sf said:

> On Wed, 28 May 2014 15:16:58 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-05-28 21:29:59 +0000, Jeßus said:
>>
>>> On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
>>> > wrote:
>>>
>>>> On 2014-05-12 00:32:36 +0000, Jeßus said:
>>>>
>>>>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
>>>>> > wrote:
>>>>>
>>>> Then I head out
>>>> and find some oak leaves with a bit of bloom on them, throw them in,
>>>> and wait for a day.
>>>>
>>>> I have tried this with store bought yeast and it was disgusting, tasted
>>>> like bad bread. Natural yeast from oak is the way to go.
>>>
>>>
>>> Thanks very much Bob, I will find an oak tree and try this when the
>>> berries are in season here. No oak trees that I know of in the area
>>> here but in the nearest big town there is. Yes, the yeast matters a
>>> LOT when it comes to final flavour, thanks again!
>>
>> Good luck. This recipe can be made with most any berry. In
>> scandinavia they call it "saft" and it's a summertime classic.
>
> Have you ever made a bread starter using that yeast on leaves?

No, but I have had an inkling to do so for a while now. I think I
would culture the yeast from the leaves in sugar water before I put the
flour in, though, in order to assert the wild yeast over the natural
yeasts in the flour.

On Wed, 28 May 2014 18:06:19 -0700, Oregonian Haruspex
> wrote:

> On 2014-05-28 23:00:11 +0000, sf said:
>
> >
> > Have you ever made a bread starter using that yeast on leaves?
>
> No, but I have had an inkling to do so for a while now. I think I
> would culture the yeast from the leaves in sugar water before I put the
> flour in, though, in order to assert the wild yeast over the natural
> yeasts in the flour.

Unfortunately, I don't have the right conditions (or oaks) around me
to try it - but I'm interested in how you fare if you ever decide to
try it!


--

Good Food.
Good Friends.
Good Memories.

On Wed, 28 May 2014 15:16:58 -0700, Oregonian Haruspex
> wrote:

>On 2014-05-28 21:29:59 +0000, Jeßus said:
>
>> On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
>> > wrote:
>>
>>> On 2014-05-12 00:32:36 +0000, Jeßus said:
>>>
>>>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
>>>> > wrote:
>>>>
>>>>> On 2014-05-11 19:45:46 +0000, Peter Percival said:
>>>>>
>>>>>> What can I do with elder (sambucus) berries? And when should they be
>>>>>> harvested? Etc, etc.
>>>>>
>>>>> I make a saft out of the juice. I usually lightly ferment it with
>>>>> natural yeast that I get from oak leaves.
>>>>
>>>> I'd like to hear more about your method if possible, please?
>>>
>>> I get the fruit into a bowl, remove any leaves and stuff, put it into a
>>> pan and cook it for a while. Then I strain it and throw out the pulp.
>>> After it cools to about 110 degrees (F) I check the sugar level - I
>>> want it to have some degree of sweetness to fight possible bad bacteria
>>> which seem to thrive only in low-sugar environments. Then I head out
>>> and find some oak leaves with a bit of bloom on them, throw them in,
>>> and wait for a day.
>>>
>>> I have tried this with store bought yeast and it was disgusting, tasted
>>> like bad bread. Natural yeast from oak is the way to go.
>>
>>
>> Thanks very much Bob, I will find an oak tree and try this when the
>> berries are in season here. No oak trees that I know of in the area
>> here but in the nearest big town there is. Yes, the yeast matters a
>> LOT when it comes to final flavour, thanks again!
>
>Good luck. This recipe can be made with most any berry. In
>scandinavia they call it "saft" and it's a summertime classic.

Even better that other berries can be used
I should try it with blueberries. I have a large batch of blueberry
mead (or melomel, if you prefer). It's about 3 years old now and just
incredible, came out better than my wildest expectations. But NOT
cheap to make as I used a LOT of honey that time as I didn't want it
too dry. I also used a LOT of blueberries, as I wanted the blueberry
taste to be intense.

Actually, I was supposed to do the same with blackberries this year,
but I fear I've left it a bit late for picking blackberries... I have
12KG of honey next to the fridge waiting...

sf > wrote:
> On Wed, 28 May 2014 18:06:19 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-05-28 23:00:11 +0000, sf said:
>>
>>>
>>> Have you ever made a bread starter using that yeast on leaves?
>>
>> No, but I have had an inkling to do so for a while now. I think I
>> would culture the yeast from the leaves in sugar water before I put the
>> flour in, though, in order to assert the wild yeast over the natural
>> yeasts in the flour.
>
> Unfortunately, I don't have the right conditions (or oaks) around me
> to try it - but I'm interested in how you fare if you ever decide to
> try it!
>


Another good source of natural yeast is the bloom you see on black grapes.
Apples and pears also bear particular strains of natural yeast. I would
guess that any plant fruit or leaf that develops a whitish bloom could be
used as a source of natural yeast. The true test would be to make a
culture and smell the odor of the yeast - I would only use yeasts that
smell pleasing.

Jeßus > wrote:
> On Wed, 28 May 2014 15:16:58 -0700, Oregonian Haruspex
> > wrote:
>
>> On 2014-05-28 21:29:59 +0000, Jeßus said:
>>
>>> On Sat, 24 May 2014 19:30:50 -0700, Oregonian Haruspex
>>> > wrote:
>>>
>>>> On 2014-05-12 00:32:36 +0000, Jeßus said:
>>>>
>>>>> On Sun, 11 May 2014 15:07:22 -0700, Oregonian Haruspex
>>>>> > wrote:
>>>>>
>>>>>> On 2014-05-11 19:45:46 +0000, Peter Percival said:
>>>>>>
>>>>>>> What can I do with elder (sambucus) berries? And when should they be
>>>>>>> harvested? Etc, etc.
>>>>>>
>>>>>> I make a saft out of the juice. I usually lightly ferment it with
>>>>>> natural yeast that I get from oak leaves.
>>>>>
>>>>> I'd like to hear more about your method if possible, please?
>>>>
>>>> I get the fruit into a bowl, remove any leaves and stuff, put it into a
>>>> pan and cook it for a while. Then I strain it and throw out the pulp.
>>>> After it cools to about 110 degrees (F) I check the sugar level - I
>>>> want it to have some degree of sweetness to fight possible bad bacteria
>>>> which seem to thrive only in low-sugar environments. Then I head out
>>>> and find some oak leaves with a bit of bloom on them, throw them in,
>>>> and wait for a day.
>>>>
>>>> I have tried this with store bought yeast and it was disgusting, tasted
>>>> like bad bread. Natural yeast from oak is the way to go.
>>>
>>>
>>> Thanks very much Bob, I will find an oak tree and try this when the
>>> berries are in season here. No oak trees that I know of in the area
>>> here but in the nearest big town there is. Yes, the yeast matters a
>>> LOT when it comes to final flavour, thanks again!
>>
>> Good luck. This recipe can be made with most any berry. In
>> scandinavia they call it "saft" and it's a summertime classic.
>
> Even better that other berries can be used
> I should try it with blueberries. I have a large batch of blueberry
> mead (or melomel, if you prefer). It's about 3 years old now and just
> incredible, came out better than my wildest expectations. But NOT
> cheap to make as I used a LOT of honey that time as I didn't want it
> too dry. I also used a LOT of blueberries, as I wanted the blueberry
> taste to be intense.
>
> Actually, I was supposed to do the same with blackberries this year,
> but I fear I've left it a bit late for picking blackberries... I have
> 12KG of honey next to the fridge waiting...

Awesome. I have some cherry "wine" that I have been aging for two years,
straining it each year in order to remove settled yeast. I wish it had
been more successful - it tastes like a Luden's cherry cough drop!

Around here I am lucky, as the wild fruit and berry season lasts until the
winter thanks to the mountainous terrain and mild climate. It is possible
to find ripe and ready blueberries and huckleberries even in January and
February on the coast, and the rubus species will be ripening here at the
lower elevations soon and will progressively ripen up the mountains until
October!