The elderberries were harvested ca. 20 km south of Vienna, at the peak of their ripeness, had their stems removed, were pressed only by their own weight (“strain must”), and brought to an alcoholic fermentation by adding pure cultured yeast.
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
Elderberries are already known from childhood on, especially since they grow wild nearly everywhere in the central European area. Perhaps one knows elderberry juice or elderberry jam, therefore it is an interesting challenge to have the berries fermented in two ways and turned to vinegar. The additional fruit acids, like the apple acid or citric acid, play a vital part to define the vinegar’s harmonious flavour.
As far as we know, producing a classic balsamic vinegar from elderberries has not yet been attempted.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - To marinate for several days raw fish, meat, fruits, vegetables - To drizzle over blanched vegetables - On hard cheese - On pies and chocolate cakes - Over “Topfenpalatschinken” (pancakes filled with cream cheese) - On ice cream - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
