[Wanda72]

Great question, I am anxious to hear the answer as well.

[LeaSnow]

That’s a really good question. I have made lots of different types of vinegars and wines, thanks to Heidi🙂, but everything was raw.

[Troupe]

I would like to know also.

[coyotech]

Now I don’t actually know for sure, but as a guess, you might need to add a little yeast. The cooking would have killed off what came in the berries. However, the fructose and other useful parts of the berries would still be fine.

[Julie-Dobbins]

You could use the berry pulp, but it would be best to add a bit of finished vinegar with the mother to get the fermentation process started because in cooking the berries you’ve killed all of the naturally occurring yeasts and bacteria on the fruit. Also keep in mind that you’ve already extracted the majority of the juice from the berries and with it much of the nutrition and flavor. It would be a great experiment. If it doesn’t work out you’d only be out a little sugar, vinegar, and time.

[HeidiRainCountry]

Yes, precooking would kill the yeast and bacteria but it is an easy fix, simply add whey, fermentation starter, or some vinegar from a lively batch to get it going. It should work great 🙂

[Donna77]

I have a question about just what kind of whey. I make mozzarella and from that whey I make ricotta. I then save that whey for bread making as I feel it still has nutritional value left. But it’s been heated to almost boiling. Would it still work to start fermentation? I’m just not sure if what I need to jump start fermentation has already been killed off.

[HWhit]

Thank you all for your responses, I will give it a try with some vinegar that has the mother already in it. I have just now finished cooking and strained the elderberry juice and have that simmering with the other ingredients for the syrup. The pulp is still cooling and when ready, I will get the vinegar process under way.

Thanks again for all your help.