What to do with elderberries?

demented_2

Hi, I made some Elderberry jam and jelly last year and it was really nice.
I think that the Elderberry was becoming a forgotten fruit, I have still got some jam left and can't wait for the fruit to become ripe. Got loads of it were we live. Thanks for doing the recipe for us all because if your anything like me, i find a recipe write it down on a scrap of paper, make the thing and then
lose the recipe as i have done with the Elderberry jelly recipe from last year.
Now i know that i can find it on OS. Have you thought of putting it onto the index thingy that's for recipes?
Thanks demented. :T :T

mrs_baggins

Dont know if this is the right section? I know I am in advance as they ahvent ripened yet but apart from making wine what can I do with them? I suppose i could make jam but as I dont really like it all that much that would be a bit of a waste? I suppose they can maybe be frozen and mixed with other fruit and erm.... now I'm stuck. we never eat puddings at home so couldnt even turn it into a crumble but the miser in me cant just leave them to rot!

Penelope_Penguin

Hi, how about Elderberry Wine?

1.5kg elderberries
1.5kg sugar
4.5l water
1tsp citric acid
Wine yeast and nutrient

Strip berries from stalks using a fork. Place in fermenting bucket. Crush (I use a potato masher) and pour over boiling water. Cool and add yeast and nutrient (I get mine from the internet). Stir daily for 3 days, then strain onto sugar. Pour into dark demijohns. Once fermentation is complete, siphon into bottles.

I like to keep mine for at least a year before drinking, as it gives the tannins in the berries time to break down and soften.

Never tried anything else - they have a lot of tannin in them, so aren't good to eat in quantity.

Penny. x

martindow

Plants for a Future
http://www.pfaf.org/database/plants.php?Sambucus+nigra
has lots of information. You seem to be able to use it for anything and everything!

doddsy

Penelope_Penguin wrote:

Hi, how about Elderberry Wine?

1.5kg elderberries
1.5kg sugar
4.5l water
1tsp citric acid
Wine yeast and nutrient

Strip berries from stalks using a fork. Place in fermenting bucket. Crush (I use a potato masher) and pour over boiling water. Cool and add yeast and nutrient (I get mine from the internet). Stir daily for 3 days, then strain onto sugar. Pour into dark demijohns. Once fermentation is complete, siphon into bottles.

I like to keep mine for at least a year before drinking, as it gives the tannins in the berries time to break down and soften.

Never tried anything else - they have a lot of tannin in them, so aren't good to eat in quantity.
Penny. x

Penny - 2 things:- 1-why do you use dark demijohns, I only have the clear, will it matter? 2-yeast and nutrient, is this one thing or bought seperately?

thanks in advance!
doddsy

Penelope_Penguin

Hi, Doddsy!

Dark demijohns (and dark bottles) are usually recommended for dark wine, as sunlight can cause the wine to oxidise, which sends the colour brownish, and can affect the flavour. Try wrapping the demijohn in newspaper and securing with sellotape. This'll keep out most of the light. Alternatively, they're often offered on Freecycle, or in charity shops.

Nutrient contains all the enzymes and minerals that the yeast nutrients need to get fermenting. I use a combined yeast and nutrient (that way you get a balance), but yeast and nutrient can be bought eparately.

Hope that helps, Penny. x

thriftlady_2

Sorry, if this has been mentioned before, but don't eat elderberries raw. They are not dangerous but can give you an upset tummy.

They don't have a particularly high pectin content, so if you want to make jellies be sure to include some crab apples, cooking apples or damsons which are all high in pectin.

doddsy

Penelope_Penguin wrote:

Hi, Doddsy!

Dark demijohns (and dark bottles) are usually recommended for dark wine, as sunlight can cause the wine to oxidise, which sends the colour brownish, and can affect the flavour. Try wrapping the demijohn in newspaper and securing with sellotape. This'll keep out most of the light. Alternatively, they're often offered on Freecycle, or in charity shops.

Nutrient contains all the enzymes and minerals that the yeast nutrients need to get fermenting. I use a combined yeast and nutrient (that way you get a balance), but yeast and nutrient can be bought eparately.

Hope that helps, Penny. x

Thanks Penny
last question - how much of the two? If I buy the combined?
I will be giving this a go!!
doddsy

Penelope_Penguin

Hi, Doddsy!

The last combined yeast and nutrient I bought was a 100g tub. The instructions require 2teaspoons per gallon (I often use a bit more, though, as the yeast will go off before I use 100g!).

Do you have a local supplier? I used to buy mine from Boots, but they stopped making it, and from a wine making supplier in York, but they closed down.

Enjoy this, wine making is addictive!

Penny. x

doddsy

I should think my local chemist would have this, I'll try them this afternoon.

Thanks for your help!
doddsy