Elderflower Champagne... time to get going!

[JimmerG]

Well now's the time to do it!

Elder flowers are out in abundance - get out there and get them before everyone else does.

Pick 12 good sized heads - snip off as much stalk as possible.
Dissolve a bag and a half of sugar in a litre of hot water, then just chuck in a the zest and juice of 2 lemons, 2 tbl spoons of white wine vinegar, the elder flowers, and another 4 litres of cold water. Sprinkle a pinch or two of brewers yeast in there - (in case the natural yeast in the flowers doesn't quite work) Let it brew (covered) for a few days - then strain and bottle into strong bottles - not wine bottles, not demi johns.... champagne bottles, beer (grolsch type) bottles or plastic fizzy drink bottles will be fine.

It'll be very drinkable in a couple of weeks.

It really is very easy, and gorgeous.

It does get unbelievably fizzy so take care when opening pressurised bottles!

J

[di]

If I make some tonight,will it be ready to drink in just a little less than two weeks???(ie the 11th or 12th?)

[HeyWayne]

I thought you needed buckets and buckets of elder flowers! Cool!

[zazen999]

Me too.....got them at the back of the lottie so YIPPEE - might get some tonight [also got squash bottles at the ready...]

[pdblake]

They're not quite ready around here yet. Plenty on the very tops of the trees but nothing within reach yet

I'll have a hunt around at the weekend though. I made some champers last year and it was very nice.

[shirlthegirl43]

Ours are not quite out enough yet either. Pick them in the middle of the day when fully open in good sunshine for best flavour.

[Llamas]

Glad to see some conistency with my own recipe. I've got about three batches of slightly different variations fizzling away right now. Anyone know if you can make other yummy fizzy stuff? (fantasy of sweet beet champers)

[amandaandherveg]

I made some last year and served it at my OH's birthday lunch. I got a bit impatient waiting for it to start bubbling to added some extra yeast. OMG was it strong, woo hoo! Trying to cook lunch for 9 after one glass was a Health and Safety issue.

[Hilary B]

I thought you needed buckets and buckets of elder flowers! Cool!

I make elderflower WINE, and a pint of flowers (after removing from stalks) is quite enough for a gallon of wine (we use more, but the result wouldn't suit everyone. Our best year we ended up with a strong sweet wine, reminiscent of a 'pale cream sherry' but plus the elderflower scent).

[pdblake]

I make elderflower WINE, and a pint of flowers (after removing from stalks) is quite enough for a gallon of wine (we use more, but the result wouldn't suit everyone. Our best year we ended up with a strong sweet wine, reminiscent of a 'pale cream sherry' but plus the elderflower scent).

Do you make the wine just like standard wine? Only I made champagne last year and nearly blew up the shed (using screw cap bottles, won't be doing that again), I'd hate to destroy a demijohn

[Finedon.Dandy]

If I make some tonight,will it be ready to drink in just a little less than two weeks???(ie the 11th or 12th?)

Someone wants it for their birthday!!! Lets toast each other eh Di - you with the EFC and me with................er...........water?

Ours are not quite out enough yet either. Pick them in the middle of the day when fully open in good sunshine for best flavour.

Good tip Shirl

I made some last year and served it at my OH's birthday lunch. I got a bit impatient waiting for it to start bubbling to added some extra yeast. OMG was it strong, woo hoo! Trying to cook lunch for 9 after one glass was a Health and Safety issue.

Oh *looks downcast* supose I shouldnt make anythen - seeing as how pea and pod wont let me drink!

[scarey55]

Just a word to the wise.

If you have hayfever - USE A MASK! I have just been out and picked the flowers and the bowl is covered in pollen and I can hardly breathe
Still, It should be worth it if I get some lovely elderflower champagne at the end of it

[shirlthegirl43]

Oh *looks downcast* supose I shouldnt make anythen - seeing as how pea and pod wont let me drink!

If you make it with just the wild yeast you should be okay to drink it Tammy - it is less than 2% tops. It also keeps well, I am still enjoying last summer's brew.

[Hilary B]

Do you make the wine just like standard wine? Only I made champagne last year and nearly blew up the shed (using screw cap bottles, won't be doing that again), I'd hate to destroy a demijohn

Yep, standard 'flower wine' method. It goes into the demijohn when you strain off the flowers (I'll have to look up the recipe, but I think it is 3 days) with airlock, and ferment under airlock like any other wine.
I tend to start with about 2½lbs sugar, the demijohn not quite full (leave space for early fast ferment) and every time there is reason to top up (eg after racking) top up with a strong sugar syrup. I like my country wine strong and fairly sweet (but not usually TOO sweet, this elderflower was sweeter than I usually plan for, but so delicious I want to get the same effect again, OH doesn't like sweet wines except for 'dessert' wines. He loves this one, well chilled)

[pdblake]

Great stuff

I usually ferment in a bucket for a week then strain into a demijohn, leave for 4 weeks, rack it for a week then bottle it. I very rarely rack a second time, except for brambles.

I have no idea how strong they end up. I did use a hydrometer a couple of times and came up with 26% for a batch of bramble once I tend to just drink it and not worry about the strength