I remember reading some people here have made wine from Elderberries.
But I saw this earlier (
http://www.hort.cornell.edu/extensio...erberries.html
) in the Harvest section "Uncooked berries have a dark purple juice
and are astringent and inedible."

So I'm wondering if people always cook them before making wine, or
what?

I have made wine from elderberries without cooking them. I left them in the
freezer with blackcurrents and when ready I was ready to use them, I poured
boiling water on the berries this helped to release the juice.


"evilpaul13" > wrote in message
om...
> I remember reading some people here have made wine from Elderberries.
> But I saw this earlier (
>
http://www.hort.cornell.edu/extensio...erberries.html
> ) in the Harvest section "Uncooked berries have a dark purple juice
> and are astringent and inedible."
>
> So I'm wondering if people always cook them before making wine, or
> what?

I never "cook" elderberries before starting to ferment them. From the
freezer I let them defrost and then treat them with a solution of
metabisulphite and then start the fermentation.
Cooking any fruit gives the wine produced a totally different flavour which
is why kit red wines are still never as good as white kit wines. To obtain
the colour extraction from the grapes for kit reds a "heat treatment" is
necessary -- i.e. they get cooked!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
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"alan williamson" > wrote in message
...
> I have made wine from elderberries without cooking them. I left them in
the
> freezer with blackcurrents and when ready I was ready to use them, I
poured
> boiling water on the berries this helped to release the juice.


<snip><snip>

I never "cook" elderberries before starting to ferment them. From the
freezer I let them defrost and then treat them with a solution of
metabisulphite and then start the fermentation.
Cooking any fruit gives the wine produced a totally different flavour which
is why kit red wines are still never as good as white kit wines. To obtain
the colour extraction from the grapes for kit reds a "heat treatment" is
necessary -- i.e. they get cooked!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"alan williamson" > wrote in message
...
> I have made wine from elderberries without cooking them. I left them in
the
> freezer with blackcurrents and when ready I was ready to use them, I
poured
> boiling water on the berries this helped to release the juice.


<snip><snip>

I never "cook" elderberries before starting to ferment them. From the
freezer I let them defrost and then treat them with a solution of
metabisulphite and then start the fermentation.
Cooking any fruit gives the wine produced a totally different flavour which
is why kit red wines are still never as good as white kit wines. To obtain
the colour extraction from the grapes for kit reds a "heat treatment" is
necessary -- i.e. they get cooked!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"alan williamson" > wrote in message
...
> I have made wine from elderberries without cooking them. I left them in
the
> freezer with blackcurrents and when ready I was ready to use them, I
poured
> boiling water on the berries this helped to release the juice.


<snip><snip>

Hi

I have 5 gallons (25 litres) of elderberry and beer wine brewing just now. I
think it will be really good.
The most potent wine to date is Carrot which blows your socks off but tastes
very good.
My favourite is Banana. I am using a very old recipe and it turns out like a
very smooth spirit rather than a wine.

I have been told that the best wine is Elderberry and Stout. Do you guys in
US know what Stout is?

Good newsgroup
I will certainly visit again
regards
Peter


"evilpaul13" > wrote in message
om...
> I remember reading some people here have made wine from Elderberries.
> But I saw this earlier (
>
http://www.hort.cornell.edu/extensio...elderberries.h
tml
> ) in the Harvest section "Uncooked berries have a dark purple juice
> and are astringent and inedible."
>
> So I'm wondering if people always cook them before making wine, or
> what?

Evil Paul (are you really?), there are many kinds of elderberries --
some edible and some not. For eating, they ARE better cooked than
uncooked, but NOT for wine. Please go to
http://winemaking.jackkeller.net/elderber.asp and read just a bit
more.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

hi

The recipe book I use is over 30 years old. It has no less than 13
Elderberry recipes from Elderberry on its own to Elderberry and Runner Bean.
Some suggest pouring boiling water over and leaving for 24 hours (my chosen
method) to simmering for 30 minutes before straining after the liquid has
cooled.
The main issue appears to be that every last stalk, even the small ones must
be removed otherwise the resulting wine may have a bitter taste.
Although my wine is not yet finished fermenting, should be another week or
so, it already has a lovely taste and should be superb by the time it is
ready to drink.

Regards

Peter



"Jack Keller" > wrote in message
om...
> Evil Paul (are you really?), there are many kinds of elderberries --
> some edible and some not. For eating, they ARE better cooked than
> uncooked, but NOT for wine. Please go to
> http://winemaking.jackkeller.net/elderber.asp and read just a bit
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Hi Jack
I went to your site. It looks great, good stuff. I will use it on a regular
basis. thanks for the effort you have obviously put in.
however, I am a little confused. You replied to Paul's post as below and yet
you have 120 recipes for elderberry wine.
Please explain.

regards

Peter



"Jack Keller" > wrote in message
om...
> Evil Paul (are you really?), there are many kinds of elderberries --
> some edible and some not. For eating, they ARE better cooked than
> uncooked, but NOT for wine. Please go to
> http://winemaking.jackkeller.net/elderber.asp and read just a bit
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Hi Jack
I went to your site. It looks great, good stuff. I will use it on a regular
basis. thanks for the effort you have obviously put in.
however, I am a little confused. You replied to Paul's post as below and yet
you have 120 recipes for elderberry wine.
Please explain.

regards

Peter



"Jack Keller" > wrote in message
om...
> Evil Paul (are you really?), there are many kinds of elderberries --
> some edible and some not. For eating, they ARE better cooked than
> uncooked, but NOT for wine. Please go to
> http://winemaking.jackkeller.net/elderber.asp and read just a bit
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

hi

The recipe book I use is over 30 years old. It has no less than 13
Elderberry recipes from Elderberry on its own to Elderberry and Runner Bean.
Some suggest pouring boiling water over and leaving for 24 hours (my chosen
method) to simmering for 30 minutes before straining after the liquid has
cooled.
The main issue appears to be that every last stalk, even the small ones must
be removed otherwise the resulting wine may have a bitter taste.
Although my wine is not yet finished fermenting, should be another week or
so, it already has a lovely taste and should be superb by the time it is
ready to drink.

Regards

Peter



"Jack Keller" > wrote in message
om...
> Evil Paul (are you really?), there are many kinds of elderberries --
> some edible and some not. For eating, they ARE better cooked than
> uncooked, but NOT for wine. Please go to
> http://winemaking.jackkeller.net/elderber.asp and read just a bit
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Hi

I have 5 gallons (25 litres) of elderberry and beer wine brewing just now. I
think it will be really good.
The most potent wine to date is Carrot which blows your socks off but tastes
very good.
My favourite is Banana. I am using a very old recipe and it turns out like a
very smooth spirit rather than a wine.

I have been told that the best wine is Elderberry and Stout. Do you guys in
US know what Stout is?

Good newsgroup
I will certainly visit again
regards
Peter


"evilpaul13" > wrote in message
om...
> I remember reading some people here have made wine from Elderberries.
> But I saw this earlier (
>
http://www.hort.cornell.edu/extensio...elderberries.h
tml
> ) in the Harvest section "Uncooked berries have a dark purple juice
> and are astringent and inedible."
>
> So I'm wondering if people always cook them before making wine, or
> what?

Evil Paul (are you really?), there are many kinds of elderberries --
some edible and some not. For eating, they ARE better cooked than
uncooked, but NOT for wine. Please go to
http://winemaking.jackkeller.net/elderber.asp and read just a bit
more.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/