Post by Digger on Jun 21, 2015 8:19:43 GMT
The elder trees are full of blossom at the moment so I thought I'd link the fantastic River Cottage Elderflower Champagne Recipe that I have made the last few years.
From picking the elderflowers to drinking takes less than 2 weeks, and chilled it's absolutely delicious.
I do it slightly differently to keep the cloudiness down. I ferment the sugar out completely and let the sediment largely settle out for a day or 2, then add a teaspoon or 2 of sugar to each bottle when I bottle it to "prime" the bottles i.e. to cause a small secondary fermentation in the bottle to gas-up the wine again It results in a much clearer end product - although it is still cloudy.
A work of warning - don't use glass bottles for this - they almost certainly will explode! I use 2 litre PET pop bottles. They expand rather than blow up! You will need to release the pressure twice a day by loosening the lids of bottles while they gas up.
Here's the recipe etc copied in from the River Cottage site in case they ever remove it. It makes 5 litres I think.
Recipe
Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom of the bottle from the continued fermentation.
Prep10mins
Method
Dissolve the sugar in 2 litres hot water in a fermenting bucket, then top up with 3 litres cold water. Allow to cool.
Aerate and add the elderflower florets, lemon zest and juice and the yeast nutrient.
Pitch the yeast or, if you like a bit of excitement, don't.
Elderflowers come ready stocked with wild yeasts and it can be interesting to see how things turn out.
Leave to ferment.
If you did not add yeast and fermentation has not started after 3 days then it is time to give the thing a kick-start with a packet of Champagne yeast.
After 6 days of fermentation, strain the must through boiled muslin into a fresh fermenting bucket, leaving the lees behind. Cover the bucket and leave for a few hours for the dust to settle, then siphon into your bottles of choice.
Your sparkly is about ready to drink after a week, and in any case a week is a good time to check to see how things are going.
You can release a little excess pressure by easing the lid off, though as noted this is a little tricky if you have used Champagne bottles.
If you are still worried then put the lot in the fridge to stop the yeast making any more carbon dioxide and drink it as quickly as you can.
Ingredients
•800g sugar
•Florets from 8 elderflower sprays
•Pared zest and juice of 4 lemons
•½ tsp yeast nutrient
•5g sachet Champagne yeast
This recipe is taken from...
River Cottage Booze Handbook
From picking the elderflowers to drinking takes less than 2 weeks, and chilled it's absolutely delicious.
I do it slightly differently to keep the cloudiness down. I ferment the sugar out completely and let the sediment largely settle out for a day or 2, then add a teaspoon or 2 of sugar to each bottle when I bottle it to "prime" the bottles i.e. to cause a small secondary fermentation in the bottle to gas-up the wine again It results in a much clearer end product - although it is still cloudy.
A work of warning - don't use glass bottles for this - they almost certainly will explode! I use 2 litre PET pop bottles. They expand rather than blow up! You will need to release the pressure twice a day by loosening the lids of bottles while they gas up.
Here's the recipe etc copied in from the River Cottage site in case they ever remove it. It makes 5 litres I think.
Recipe
Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom of the bottle from the continued fermentation.
Prep10mins
Method
Dissolve the sugar in 2 litres hot water in a fermenting bucket, then top up with 3 litres cold water. Allow to cool.
Aerate and add the elderflower florets, lemon zest and juice and the yeast nutrient.
Pitch the yeast or, if you like a bit of excitement, don't.
Elderflowers come ready stocked with wild yeasts and it can be interesting to see how things turn out.
Leave to ferment.
If you did not add yeast and fermentation has not started after 3 days then it is time to give the thing a kick-start with a packet of Champagne yeast.
After 6 days of fermentation, strain the must through boiled muslin into a fresh fermenting bucket, leaving the lees behind. Cover the bucket and leave for a few hours for the dust to settle, then siphon into your bottles of choice.
Your sparkly is about ready to drink after a week, and in any case a week is a good time to check to see how things are going.
You can release a little excess pressure by easing the lid off, though as noted this is a little tricky if you have used Champagne bottles.
If you are still worried then put the lot in the fridge to stop the yeast making any more carbon dioxide and drink it as quickly as you can.
Ingredients
•800g sugar
•Florets from 8 elderflower sprays
•Pared zest and juice of 4 lemons
•½ tsp yeast nutrient
•5g sachet Champagne yeast
This recipe is taken from...
River Cottage Booze Handbook