Hi all, I don't have much experience in winemaking, but I recently found a patch of elderberries and wanted to give it a go but I have a concern in regard to making wine with these. I was wondering how the wine process deals with the cyanide-inducing glycosides found in the berries. Heating is said to remove these glycosides, but every recipe I find for elderberry wine either only heats the water sugar mixture or nothing at all. Does fermentation itself somehow eliminate the toxicity, or is it a good idea to heat/boil the juice before fermentation?
Cheers!
Cheers!