segedy at gsinet.net
Mon Sep 23 13:47:25 PDT 2002
I recently came across a multitude of wild elderberries. In looking for
jelly recipes both books I looked in pointed out that they are poisionous,
but that heat destroys the poision. I have also frozen a bag full to do a
mead with, per recommendations that it help break them up to get more juice.
My question for the group is should they be cooked before adding them to a
mead? None of the wine or mead recipes I've seen say anything about cooking
them, and I don't recall ever hearing about anyone being poisioned by
elderberry wine, but obviously I don't want to make up bottles of poision.
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