beckerkorn
Junior
- Joined
- Sep 17, 2017
- Messages
- 7
- Reaction score
- 1
Hi all,
I have about 3 lb of frozen elderberries that I got from a specialty restaurant supplier. Everything I've read about ingesting elderberries suggests that they are poisonous until cooked. I'm wondering if I need to treat the elderberries with heat in order to take out the toxins? Or does fermentation detoxify them through a chemical process?
Second question: I plan to dethaw and crush them (and heat/cook if needed?), add cane sugar, and ferment with the pulp sitting in a cheesecloth bag in the bucket. That's what I did with peaches. But for elderberries, is it better not to leave in the pulp? Maybe the pulp is what has the toxins?
Lastly! If I start with 3 lb frozen elderberries, how much sugar should I add, and how much wine will it make? I would prefer not to top up with water, as I don't want to dilute it.
Thanks!!!
I have about 3 lb of frozen elderberries that I got from a specialty restaurant supplier. Everything I've read about ingesting elderberries suggests that they are poisonous until cooked. I'm wondering if I need to treat the elderberries with heat in order to take out the toxins? Or does fermentation detoxify them through a chemical process?
Second question: I plan to dethaw and crush them (and heat/cook if needed?), add cane sugar, and ferment with the pulp sitting in a cheesecloth bag in the bucket. That's what I did with peaches. But for elderberries, is it better not to leave in the pulp? Maybe the pulp is what has the toxins?
Lastly! If I start with 3 lb frozen elderberries, how much sugar should I add, and how much wine will it make? I would prefer not to top up with water, as I don't want to dilute it.
Thanks!!!