I've found a location with lots of wild elderberries (southern
louisiana). I'm having trouble identifying the specific version of
elderberry that it is and I understand some are more toxic than others.
It's not any of the main ones,American, Black, Mexican, Blue, Pacific.
I'm a little concerned about the toxicity. From my online research
pretty much everybody says the cooking the berries will eliminate the
toxicity. My question is will fermentation alone do the same?

Also this berry has an unusual leaf, not the typical elongated one that
most elderberry plants have. Its a V shape with a crown on the end.
But the berries do grow in a typical elderberry cluster.

Something about like this...any ideas?

^^^
V

This is the best sight that i could find for checking.
http://www.infochembio.ethz.ch/links..._holunder.html

any help would be appreciated
Hillary