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does anyone have a recipe for elderflower champagne,
help much appreciated,
cheers,
matt.
help much appreciated,
cheers,
matt.
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Hi Matt,
I think someone posted one a few days ago - but it was kind of within another thread somewhere (really helpful aren't I?) - it's on this section though!
I tried it and it tastes great, but no fizzing yet...
Good luck!I don't roll on Shabbos -
24-30 elderflower heads, in full bloom
2KG sugar
4 Litres hot water
juice & zest of 4 lemons
1-2 Tablespoons white wine vinegar
A pinch of dried yeast (you may not need this)
put hot water & sugar into large container (very clean bucket is good). Stir until the sugar has dissolved. Top up with water to 6 Litres. Add the lemon juice, zest, vinegar and flower heads and stir gently. cover with muslin and leave in cool place for a couple of days. Take a look at this point, if it hasn't started to ferment add a pinch of yeast. Leave the mixture to ferment for a further 4 days. Strain the liquid through muslin into sterilised bottles. Seal & leave to ferment in bottle for a further 8 days before serving chilled.
Bottled mine yesterday, Can't wait to try it
. Let us Know how you go
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You may get to taste it a bit quicker than you planned if you haven't got the amount of sugar/yeast right!Originally posted by coomber View Post24-30 elderflower heads, in full bloom
2KG sugar
4 Litres hot water
juice & zest of 4 lemons
1-2 Tablespoons white wine vinegar
A pinch of dried yeast (you may not need this)
put hot water & sugar into large container (very clean bucket is good). Stir until the sugar has dissolved. Top up with water to 6 Litres. Add the lemon juice, zest, vinegar and flower heads and stir gently. cover with muslin and leave in cool place for a couple of days. Take a look at this point, if it hasn't started to ferment add a pinch of yeast. Leave the mixture to ferment for a further 4 days. Strain the liquid through muslin into sterilised bottles. Seal & leave to ferment in bottle for a further 8 days before serving chilled.
Bottled mine yesterday, Can't wait to try it. Let us Know how you go
Booom!
My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Diversify & prosper
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Hi Matt
got the same recipe as the other replies saw this on river cottage spring the other week
have got it fenenting as we speak I had to add a couple of pinches of yeast as it didn't do anything without it. All set to bottle on Sunday so 8 days later will let you know how it tastesComment
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champers
Must admit that I would rather ferment out the added sugar first then add 3/4 teaspoon of sugar per pint, about 1/2 teaspoon per wine bottle, when bottling, then seal and hold/wire down the cork and leave to work/gas and clear.
Much nicer clear than yeasty.
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That sounds great, I haven't made anything for over a year, think I'll give it a go. Isn't it vital to use special thick 'bubbly' bottles to prevent explosion?Comment
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So, what bottles is everyone using? What price, where from?
I am starting to drink Grolsch for the re-sealable bottles, but they're £2 each :0Last edited by Two_Sheds; 05-07-2008, 01:14 PM.All gardeners know better than other gardeners." -- Chinese Proverb.Comment
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I bought proper champagne bottles with corks and twisty things but decided against using them in case of explosion!!!!
The plastic bottles(new) were quite expensive so I ended up using plastic 1litre bottles that I bought from Tesco (own brand flavored water). I emptied out the water and filled straight away with the elderflower stuff, cause the bottles would be sterile (I hope so anyway!!!).Comment
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Mmmm! I saw said Hugh Fernly programme, and was also inspired, so I'll be watching all of your progress here with great interest.
Good Luck Peeps!
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made some of h.f.w recipe .................works really well had to add a bit of yeast though............hubby and i drank quite a lot last nite ............very moorish.yum
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Use alot less sugar....i followed HFW recipe with 2kg of sugar and its way too sweet (sweeter than schloer)....very nice but way too sweet!! I'd even go for 1kg of sugar.Impossible is not a fact its an opinion...
Impossible is not a decleration its a dare...
Impossible is potential......
www.danmonaghan.co.ukComment
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oh and when you open it do it over the sink it fizzes up and pops like real champagne!!!Impossible is not a fact its an opinion...
Impossible is not a decleration its a dare...
Impossible is potential......
www.danmonaghan.co.ukComment
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Did anyone else give the HFW recipe a try and how did it go?lComment
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yep! Sterlised S. Pellegrino bottles in dishwasher and made two batches of fizzy loveliness! used way less sugar though and still sweet.I don't roll on ShabbosComment
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