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/