ack-ack Posted June 24, 2013 Report Share Posted June 24, 2013 I have sadly lost the recipe that the former mrs ack-ack used last year. It was exceptional. From memory she reckons there was a bucket of flowers and 700g of sugar dissolved in 4l of hot water, 2l of cold added along with two rablespoons of white wine vinegar and juice of four lemons. Doesnt seem to have much volume to it. Smells okay though. Hmmmmm. Are ther any proven recipes that folk would like to share? Quote Link to comment Share on other sites More sharing options...
henry d Posted June 25, 2013 Report Share Posted June 25, 2013 I can`t find my recipe book but I would have added about 500gm of sultanas, washed and soaked in tea to the mash. Quote Link to comment Share on other sites More sharing options...
ehb102 Posted June 25, 2013 Report Share Posted June 25, 2013 Here's my recipe. Elderflower Champagne Ingredients 1 gallon / 4.54 litres cold water 1.5lb /700g loaf sugar Juice of 1 lemon, rind cut into 4 pieces 2 tablespoons whtie wine vinegar 2 heads of elderflower Method Put it all together into an earthenware pan or bowl or a wine making bucket. Let it stand 24 hours, strain and put into screw-topped bottles. To be kept a fortnight before drinking. Quote Link to comment Share on other sites More sharing options...
ack-ack Posted June 25, 2013 Author Report Share Posted June 25, 2013 Two heads of elderflower?? Chuffing hell, I've used a whole bucket!! It will be like fizzy cordial!! Think I'd best abort and try again Quote Link to comment Share on other sites More sharing options...
masmiffy Posted June 25, 2013 Report Share Posted June 25, 2013 http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/elderflower-champagne-recipe Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted June 25, 2013 Report Share Posted June 25, 2013 The elderflower is 6 weeks later than last year. I made some elderflower champagne last year and it turned out nice. I also made some cordial but the trouble was there was some sugar in the flower heads which turned the brew in to alcohol, boy it had a kick. Quote Link to comment Share on other sites More sharing options...
Outlander Posted June 25, 2013 Report Share Posted June 25, 2013 Here,s mine, Make sure everything is clean and sterilised before use. 1 pint elderflowers 8 pints boiling water 1 lemon 1 kg sugar. 1 pkt champagne yeast Pour all boiling water on to elderflowers , making sure flowers were picked on a sunny dry day. Add juice and rind of lemon leave to infuse for 2 days. Strain into pan and warm gently (just warm to the touch ,do not boil) add sugar when it has all dissolved remove heat and add yeast. decant to a demijon with air trap and then leave to ferment out and clear this could take a couple of months. Clean and sterilise 6 champagne bottles , add a teaspoon of sugar to each. Syphon over the wine leaving enough room for champagne corks plus an inch of air , cork and wire, leave in a warm place for 2 days then a cooler place ie garage . leave for as long as possible and then drink. SAFETY WARNING . Make sure you use champagne bottles as they can become very volatile and break normal bottles, I also put mine in a metal dustbin just in case. Outlander. Quote Link to comment Share on other sites More sharing options...
ditchman Posted June 25, 2013 Report Share Posted June 25, 2013 when mum used to make it, it was a whole bucket full of flower head sugar, water, 2 chopped lemons...in a big earthernware pot...then eventually strained into screwtop bottles....dont put the bottles too close together cause i have seen them set each other off...they went off like the proofing room at birmingham.... not very alcholic but very nice Quote Link to comment Share on other sites More sharing options...
ack-ack Posted June 25, 2013 Author Report Share Posted June 25, 2013 Here,s mine, Make sure everything is clean and sterilised before use. 1 pint elderflowers 8 pints boiling water 1 lemon 1 kg sugar. 1 pkt champagne yeast Pour all boiling water on to elderflowers , making sure flowers were picked on a sunny dry day. Add juice and rind of lemon leave to infuse for 2 days. Strain into pan and warm gently (just warm to the touch ,do not boil) add sugar when it has all dissolved remove heat and add yeast. decant to a demijon with air trap and then leave to ferment out and clear this could take a couple of months. Clean and sterilise 6 champagne bottles , add a teaspoon of sugar to each. Syphon over the wine leaving enough room for champagne corks plus an inch of air , cork and wire, leave in a warm place for 2 days then a cooler place ie garage . leave for as long as possible and then drink. SAFETY WARNING . Make sure you use champagne bottles as they can become very volatile and break normal bottles, I also put mine in a metal dustbin just in case. Outlander. Metal dustbin? Extreme elderflower champagne!!!! when mum used to make it, it was a whole bucket full of flower head sugar, water, 2 chopped lemons...in a big earthernware pot...then eventually strained into screwtop bottles....dont put the bottles too close together cause i have seen them set each other off...they went off like the proofing room at birmingham.... not very alcholic but very nice I like the fact that its not very alcoholic, great quaffer on a warm eve! Quote Link to comment Share on other sites More sharing options...
Outlander Posted June 25, 2013 Report Share Posted June 25, 2013 Oh yes metal dustbin when they blow S--T they blow.A little tip is to get it really cold before opening , you dont seem to loose as much from the fizz. You want to try the same recipe but with the elderberries good drop of stuff n'all fizzy red! Quote Link to comment Share on other sites More sharing options...
Beardo Posted July 10, 2015 Report Share Posted July 10, 2015 I made a load this year - absolutely lovely. One tip a lot of recipes leave out - fork the flowers from the heads - the less stalks you have the less bitter it will be. Happily getting sloshed on it now! Quote Link to comment Share on other sites More sharing options...
southeastpete Posted July 10, 2015 Report Share Posted July 10, 2015 I have a crate too. The more elderflower a the better in my book! Quote Link to comment Share on other sites More sharing options...
ditchman Posted July 11, 2015 Report Share Posted July 11, 2015 I have sadly lost the recipe that the former mrs ack-ack used last year. It was exceptional. From memory she reckons there was a bucket of flowers and 700g of sugar dissolved in 4l of hot water, 2l of cold added along with two rablespoons of white wine vinegar and juice of four lemons. Doesnt seem to have much volume to it. Smells okay though. Hmmmmm. Are ther any proven recipes that folk would like to share? thats what we do............only 1 or 2 lemons...........and dont let the stuff touch metal............use a big earthernware pot...........we kept it for several months and it was EXPLOSIVE......and it was clear as good champers.....just a few crocadiles in the bottom............... Quote Link to comment Share on other sites More sharing options...
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