Elderflower Wine (1 Gallon)
1 oz dried elderflowers
¾ pint fresh
white grape juice concentrate
1-1/2 lbs granulated sugar
1-1/2 tsp citric acid
1/8 tsp grape tannin
6 pts water
1 tsp yeast nutrient
1 pkt wine yeast
Boil the water.
Put flowers, sugar and grape juice concentrate in bucket and pour boiling water over them.
Stir well to dissolve sugar, cover with lid, and set aside several hours until cool.
Add citric acid, tannin, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for at least 12 hours.
Add yeast.
Ferment six days, strain off flowers, transfer liquid to demijohn, and fit airlock.
After wine clears, wait 30-45 days and then rack again, top up and refit airlock. Wait additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles.
Age six months before tasting
1 oz dried elderflowers
¾ pint fresh
white grape juice concentrate
1-1/2 lbs granulated sugar
1-1/2 tsp citric acid
1/8 tsp grape tannin
6 pts water
1 tsp yeast nutrient
1 pkt wine yeast
Boil the water.
Put flowers, sugar and grape juice concentrate in bucket and pour boiling water over them.
Stir well to dissolve sugar, cover with lid, and set aside several hours until cool.
Add citric acid, tannin, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for at least 12 hours.
Add yeast.
Ferment six days, strain off flowers, transfer liquid to demijohn, and fit airlock.
After wine clears, wait 30-45 days and then rack again, top up and refit airlock. Wait additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles.
Age six months before tasting
3lb. Elderberries
1 Gallon Warm Water
3 1/2 lbs. Sugar
1 1/2 tsp. citric
Yeast Nutrient
1 Campden Tablet (crushed)
Wine Yeast
Mix all the ingredients EXCEPT the wine yeast in primary fermenter.
Stir well to dissolve.
Allow to cool
Add wine yeast.
Allow to ferment for 4-6 days (until S.G. 1.030). Stir daily.
Strain out the pulp and knead to extract the juice. Syphon into sterilized secondary fermenter and attach fermentation lock.
Note: A second run may be made from the discarded pulp. Add another gallon warm (not hot! ) water, more sugar, more citric acid (increase amount to 2 tsp.) and more yeast nutrient. Ferment 10 days on the pulp.
1 Gallon Warm Water
3 1/2 lbs. Sugar
1 1/2 tsp. citric
Yeast Nutrient
1 Campden Tablet (crushed)
Wine Yeast
Mix all the ingredients EXCEPT the wine yeast in primary fermenter.
Stir well to dissolve.
Allow to cool
Add wine yeast.
Allow to ferment for 4-6 days (until S.G. 1.030). Stir daily.
Strain out the pulp and knead to extract the juice. Syphon into sterilized secondary fermenter and attach fermentation lock.
Note: A second run may be made from the discarded pulp. Add another gallon warm (not hot! ) water, more sugar, more citric acid (increase amount to 2 tsp.) and more yeast nutrient. Ferment 10 days on the pulp.
Continue the original procedure. A lighter wine will result.
Rack into another sterilized jug at three weeks and attach fermentation lock. Always fill the jug as full as possible. Rack again in about 1 month.
When wine is clear and stable, it may be bottled.
Rack into another sterilized jug at three weeks and attach fermentation lock. Always fill the jug as full as possible. Rack again in about 1 month.
When wine is clear and stable, it may be bottled.
The addition of 1/2 tsp. potassium sorbate stabilizer is recommended.
Bottle and cork and stand upright for 3 - 4 days then lay on its side and allow to age for 4-6 months
Bottle and cork and stand upright for 3 - 4 days then lay on its side and allow to age for 4-6 months
Sloe Gin
Makes 1 litre/1¾ pint
Ingredients
450g/1lb sloes
225g/8oz sugar
1 litre/1¾ pint gin
Method
1. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
2. Pour in the sugar and the gin, seal tightly and shake well.
3. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for two months.
4. The sloe gin will now be a beautiful dark red and ready to drink, although it will still improve with keeping.
5. Variation: make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin.
Makes 1 litre/1¾ pint
Ingredients
450g/1lb sloes
225g/8oz sugar
1 litre/1¾ pint gin
Method
1. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
2. Pour in the sugar and the gin, seal tightly and shake well.
3. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for two months.
4. The sloe gin will now be a beautiful dark red and ready to drink, although it will still improve with keeping.
5. Variation: make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin.
Blackberries do not need pricking
Elderflower Cordial
60 heads of elderflower
3lb granulated sugar
water
75g citric acid
Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
60 heads of elderflower
3lb granulated sugar
water
75g citric acid
Method
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.