Fisherman Mike Posted June 9, 2004 Report Share Posted June 9, 2004 I intend to make some Elderflower wine... I have all of the kit but no recepie.. Can anybody help? FM. Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted June 9, 2004 Report Share Posted June 9, 2004 FM, As a fast fix you might use a canned job and add the elderflower; thats my way of saying I’ve forgotten the exact recipe I once used, but it was basically a lemon wine that used elderflower to give an aroma and flavour. It’s important not to use too much of the flower; I found that a pint pot ¾ full when lightly pressed down was plenty enough, any more and you can get a cat piddle sort of smell. Also make a point of gathering the flower when it’s fully open and in direct sun, with no brown bits. Best as I can recall…. Elderflower ¾ pint Rind and juice of eight lemons (no pith) Rind to be pared. Sugar 3 Lbs Sultanas 1 lbs Yeast, Campden tablets, all that **** as per usual. I used a Chablis type yeast. Water to 1 gallon Some people actually run the fermentation on the flower heads and lemon rind for three or four days, but I used to infuse them with boiling water, and then kick off. Watch for that waxy goop on the lemons and sultanas; give them a good hot wash before you use them. It does make a lovely, light, medium dry summer wine, ideal for chicken barbies and what have you. Drink it the season you make it…doesn’t keep very well. I guess Yorkie Pud might have a method too. Regards Eug Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted June 9, 2004 Author Report Share Posted June 9, 2004 Thanks Eug.. Quote Link to comment Share on other sites More sharing options...
ernyha Posted June 9, 2004 Report Share Posted June 9, 2004 FM,The following is from an old country wine making book i have. Ingredients: 3/4 pint of flowers,picked in sunlight when fully open.(lightly pressed) 1/2 lb raisins (or 1/4 pint of white concentrate) 3 lemons. 1 tea-spoon grape tannin. 1 gallon water. 3 1/2 lb sugar. Method: Boil the water and pour over the flowers adding the sugar,raisins (chopped or the concentrate) and juice of the lemons. When cool (70F or21C) add the yeast and a yeast nutrient(vital) and the tannin. Cover and ferment in a warm place for a few days then transfer to a jar and fit the air lock. When clear ,syphon off and transfer to another jar for 2 months,rack it and bottle it. Cheers Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted June 9, 2004 Author Report Share Posted June 9, 2004 Thanks also ERN.. Quote Link to comment Share on other sites More sharing options...
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