Sparkling Elderflower Wine Recipes

ELDERFLOWER WINE

Elderflower wine image

Make your own delicious elderflower wine with our fabulous summery recipe. This delectable alcoholic drink is perfect for using our favourite seasonal ingredient

Provided by Richard Davie - Drinks writer

Categories Drink

Yield Makes a 4.5 litre/1 gallon batch

Number Of Ingredients 8

Ingredients

25 heads elderflower
200g sultanas , roughly chopped
1 lemon , zested and juiced
1kg sugar
5g citric acid
75ml cold black tea
5g sachet wine yeast
1 campden tablet

Steps:

Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elderflower florets off the stems with scissors or a wide-toothed comb into a clean bucket.
Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.
Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (15-20C) spot, out of the sunlight, to ferment until the foam has died down - this usually takes five days, but could be up to 14.
Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).
When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. The wine will improve for up to 18 months.

Nutrition Facts : Calories 92 calories, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 0.2 grams protein

ELDERFLOWER CHAMPAGNE/SPARKLING WINE

Elderflower Champagne/Sparkling Wine image

Provided by Keeper of the Kitchen

Yield 10 litres

Number Of Ingredients 6

Ingredients

700g White Sugar
6 litres Water
1 sachet all purpose white yeast
20 Elderflower Heads
1 lemon
2 tablespoons Apple Cider Vinegar (or White Wine Vinegar)

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

SPARKLING ELDERFLOWER WINE

Sparkling Elderflower Wine image

Something a little different that I found in a cook book of mine. Sounds very easy and well worth trying! Times are rest times until drinkable.

Provided by Missy Wombat

Categories Beverages

Time P1DT10m

Yield 1 batch

Number Of Ingredients 6

Ingredients

10 bunches elderberry flowers (an umbel is a flower cluster all starting from the same point, literally a little umbrella)
1 lemon
350 ml water
8 tablespoons apple cider vinegar
4 tablespoons honey
1 lemon, juice of

Steps:

Rinse the elderberry flowers- they must be just in bloom.
Cut the lemon into thin slices and mix with the flowers and the remaining ingredients in a reasonably large container.
Stir.
Cover the container and leave in a warm place.
The juice can be drunk after 24 hours.
If necessary add lemon and honey to taste.
After 2-3 days the drink will begin to effervesce.
Then sieve, put into screwtop bottles and store in a dark room.
The juice will turn into sparkling wine in around 4 weeks.

Nutrition Facts : Calories 313.7, Fat 0.3, Sodium 19.9, Carbohydrate 85.9, Fiber 5.4, Sugar 70.6, Protein 1.7

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