Wednesday, 16 June 2010

Elderflower wine



One of the very best of the summer flower wines to make - quick, easy, abundance of main ingredient, quick to mature - what's not to love about all that? lol

For one gallon:

1 pint of flowers, gathered when sunny and dry
1 gallon hot water (not boiling)
2 1/2 lbs sugar
1 lemon, sliced
1 teabag
1 tbsp dried yeast

Remove any leaves and thick stems from the flowers; I've found that the very fine green stalks amke no difference, so no need to be too pernickity. Place in brewing bucket/pan and pour over the water; add sugar and stir to dissolve, add lemon and teabag. Stir. Activate the yeast, and add it to the wine when the liquid reaches blood heat. Cover closely and leave in a warm place for 4 - 5 days, then strain into a demi-john and leave to ferment out. Rack off after 6 weeks, then bottle when sttled - another 2 weeks or so. Can be drunk at about 6 months or so, but does improve with age.
Lovely served ice cold, preferably sitting out in the garden :)

3 comments:

alison young said...

thanks for sharing this recipe,can't wait to have a go,do you use any particular yeast?

MrsL said...

I just use what I have in, Alison - breadmaking yeast most of the time. It does the job well. I always activate the dried eyast in a little warm water and a tsp of sugar just to get it going, then add it in to the warm liquid

MrsL

x

thesnailgarden said...

Oh thank you for the recipe, I will save it for next year as I love elderflowers. Best wishes, Pj x