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Elderflower wine


Fisherman Mike
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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

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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

:lol::lol:

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