Jim Karr
Well-Known Member
For years, I've tried to make a decent elderberry wine. All I've ended up with is a horribly astringent, puckery wine that gives the drinker panic attacks a few hours after drinking.
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I've since been told that the common method of fruit wine which is crushing or preparing the juice at room temperature is dangerous with elderberry, because of some toxic substances that remain.
Anyone familiar with the "approved"method of elderberrying?
'
I've since been told that the common method of fruit wine which is crushing or preparing the juice at room temperature is dangerous with elderberry, because of some toxic substances that remain.
Anyone familiar with the "approved"method of elderberrying?