North American Fruit Explorers mailing list at ibiblio

[Kevin Moore <aleguy33@yahoo.com>]

I had my first experience with elderberry wine last autumn. I was told the greenish scum was from the stems. Regardless, I have found that it doesn't interfere with fermentation, but will set hard as a rock if exposed to heat. I was able to clean it very easily with Oxyclean and a brush. If you have no other way to use your juice, I suggest you might try making a batch of elderberry wine with the juice that is showing the green goo.

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From: Ernest Plutko <ernestplutko@wiktel.com>
To: nafex@lists.ibiblio.org
Sent: Wednesday, February 4, 2009 10:37:29 AM
Subject: Re: [NAFEX] elderberry use

Elderberry seeds contain a drying oil.  Your auger is cracking the
seeds and releasing their oil.  Elderberry seed is a drying oil which
means the oil is oxidized by oxygen and forms a tough film like
paint. This would change the texture and probably the taste of your
juice.    Zone 2-3 Minnesota

---- Original Message ----
From: kbrubaker@nc.rr.com
To: nafex@lists.ibiblio.org
Subject: RE: [NAFEX] elderberry use
Date: Tue, 3 Feb 2009 22:08:08 -0500

>hello,
>
>I have seen some posts mentioning use of elderberries for various
>purposes, but i am curious how some of you are processing the fruit.
>We used an auger style food mill this past year to make quite of bit
>of juice from our Adams and Johns berries.  During the process we
>noticed quite a bit of "oil" on the surface of the juice, but didn't
>think much of it.  The juice was divided up into freezer bags and
>frozen immediately after processing (no heating).  Upon thawing, some
>of the bags are fine, but others now have a significant greenish oil
>that has separated out.  Should we have heated the juice before
>freezing?
>
>Up until this past year we have just frozen the whole berries and
>used them in baked goods.  I can't tell any difference in the baked
>foods used with this past years berries, so i don't think the crop
>was any different than usual.
>
>any thoughts?
>
>Thank you,
>Kurt
>Durham, NC
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