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Followed the River Cottage recipe and tasted it today - turned out like syrup, really thick and very sweet - checking other recipes on the net and no 2 seem to be the same? The River Cottage recipe has the least amount of water by far to the amount of sugar?

Have we done something wrong??

Thinking of trying the following as a compromise to 3 I found, this time ignoring the River Cottage version:

25 Elderflower heads
1 Kg sugar,
3 lemons
4 Tablespoons of white wine vinegar
12 litres of water.

The method in all recipes seems similar but again an important point it seems which is not mentioned in the River Cottage method was the regular stirring during fermentation.

Your experiences and suggestions would be very welcome,

Cheers, Nige.

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My mind not only wanders - sometimes it leaves me completely

i too have just tasted mine for the 1st time...and it way too sweet...i'll defo use half the sugar next time!!!...How could i reduce the sweetness?? water it down?

Glad it is'nt just me then!!

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My mind not only wanders - sometimes it leaves me completely

I've had to add extra lemon juice to mine - much better!

any help please?

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My mind not only wanders - sometimes it leaves me completely

I knew I didn't want mine too sweet so didn't use half the amount of sugar. Mine didn't really ferment much in the barrel but looks as though it is doing in the bottles, thank goodness!

I'm about to go and raid neighbour's elderflower for more heads to do one last batch.

Nige, have you made elderflower cordial? Might be fine if you use it like that?

Never made it before but OH suggested diluting it. Anyway - took the plunge and made another batch today - will let you know how it goes..........here's hoping

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My mind not only wanders - sometimes it leaves me completely

My neighbour gave me a recipe for Elderflower Champagne that I was going to give try this week - 12%!!!!!!! Phew!!!!

One of the problems with the river cottage method is that it may not start fermenting. On his prog one did and one did not.

If you have a sweet drink I would make up a starter of one litre, white wine yeast and cordial/liquor (day one). Then when it has started to froth add more liquor to it (day two). Let this froth then add all the rest of the sweet stuff to the ferment and leave it under air lock till it stops plopping.

I think you will find it tastes like a much nicer dry and perfumed drink brewed this way.

This is a method of starting stuck or not started wines/brews. keep every thing clean and closed to air while working

Hi Doe s anyone know whots the latest that you can pick elderflowers for making Champs
cheers