Elderflower Champagnesparkling Wine Recipes
ELDERFLOWER CHAMPAGNE/SPARKLING WINE
Provided by Keeper of the Kitchen
Yield 10 litres
Number Of Ingredients 6
Steps:
- Add sugar and water and stir till the sugar is dissolved
- Add the elderflower heads, lemon, vinegar and yeast
- Cover with a muslin cloth (to allow air out, but no bugs in)
- Elderflower heads should have enough natural yeast on them to get themselves going. If after 24 hours there doesn't seem to be any fermentation (no bubbles) add a teaspoon of bread, champagne or white wine yeast.
- Leave to ferment a further 4 days, then lay the muslin inside your regular sieve and pour the liquid out so that it catches all the plant matter in the sieve. This is where I pour it into the demijohn and place the bulb into the cork.
- Put some water into the bulbs - this allows the gas to escape but doesn't let air in and leave for 3 - 4 days while it ferments further.
- From here, add a half teaspoon fine white sugar to your 500ml bottles, and decant the champagne into individual bottles. Check from time to time so that they don't explode, but set aside for 2 weeks.
- Chill before serving - there may be sediment at the bottom of the bottle, so don't pour it out all the way.
Nutrition Facts : Nutrition Information Serving size 500ml Calories
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