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Has anyone any idea if we can use green elderberries for winemaking, or anything else for that matter. The are tons around here but I've been told that they rarely ripen because of the short growing season up here. My guess is that no-one else will be picking them so I'd like to make use of them if possible.
Maggie

That's a big no-no. They'd be more astringent than unripe sloes.

If the trees's growing then the berries should ripen - it's just a matter of keeping your eyes on them, 'cos the birds love 'em.

Well some must ripen from time to time otherwise you wouldn't have so many trees there! I have new ones coming up as weeds all the time, usually at the base of other trees, where birds have been perched and pooped out the seed!

If you find towards the end of the season you only see bunches of mixed green and ripe berries, for jelly making I was told by a French couple they always add green berries because they help with the setting and there is then no need to add lemon to give the ripe berries extra pectin. I haven't tried it myself though!

You're right - at least some of them must ripen. I vaguely remember my dad putting a few green in his wine-making - just took it he was to lazy to separate them, they are fiddly.
Thanks for that, I'll keep a close eye on them (and save a few for the birds)!
Maggie