Elderflower Champagne Picture
Elderflower Champagne Picture
Hi Forum..I've cleaned the brew bucket out again as it's been a while and stocks are running low. I've started the summer of with a seasonal brew of elderflower champagne for the gaffer!!! I left it for two days and nowt was happning so i chucked a sachet of champagne yeast in and it's a big bubbling mess now,, smells great.
2kg sugar
3 lemons
2 tbsp white wine viigar
elderflower heads
10 litres water.
champagne yeast.
2kg sugar
3 lemons
2 tbsp white wine viigar
elderflower heads
10 litres water.
champagne yeast.
- Talisman
- Lost in an Alcoholic Haze
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looks interesting, how many heads do you use? its worth a go i thinks
Black Lab Ale - est April 2008
FV 1: Old Spec Hen FG1053
FV 2: Empty
Cornie 1: Empty
Cornie 2: Empty
Cornie 3: Empty
Cornie 4: Empty
Cornie 5: Empty
Bottled: Nowt
http://www.blacklabale.co.uk
FV 1: Old Spec Hen FG1053
FV 2: Empty
Cornie 1: Empty
Cornie 2: Empty
Cornie 3: Empty
Cornie 4: Empty
Cornie 5: Empty
Bottled: Nowt
http://www.blacklabale.co.uk
Elderflower champagne
Yes i picked the flowers on tuesday and got the brew on the go that night, i reckon i used to many heads as the aroma was amazing after just two days so i have now removed the flower heads while the ferment completes. Youve gotta try this one it smells delicious I dont think this brew will really need priming, its got loads of sugar allready, the brew is so noisy my other half says she can hear it while the tv's on!! Heres the pic with the flower removed...if only we had smello vision..
If there aren't many try it without using so many heads. I've never found the flavour lacking in this:
2 - 3 heads of elderflower
1 gallon of water
1 lemon
1 1/2 lbs sugar
1 tbsp white vinegar
Throw everything in a big enough bowl/pan (quarter the (unwaxed/washed) lemons and add them after juicing) and cover. After 48 hours bottle. After a week or two they'll have gassed up and be ready for drinking.
2 - 3 heads of elderflower
1 gallon of water
1 lemon
1 1/2 lbs sugar
1 tbsp white vinegar
Throw everything in a big enough bowl/pan (quarter the (unwaxed/washed) lemons and add them after juicing) and cover. After 48 hours bottle. After a week or two they'll have gassed up and be ready for drinking.
It's In the Bottles!!! For now anyway!!!
Well I've bottled the Elderflower Champagne and I took a look at them tonight after just three days and the bottles are absolutely at explosion point i reckon, a couple of them were hissing as the screw caps were not holding the pressure. I had a little taster and it was very tasty, maybe slightly sweet but that might improve, !!! If they dont explode tonight that is!!!
I wish I had taken the time to ask that now as I chucked a 5gal brew down the drain once because it had a thin layer of mold on the surface, don't I feel silly now.DaaB wrote:I'm not a wine maker of anysort but I would have thought mould in a hedgerow wine like this where it is impossible to clean the ingredient was almost inevitable. Mold that occurs in beers is often harmless and can be removed before racking if t occurs in the fermenter.
If you have bottled in pet bottles, can't you carefully squeeze the bottle to bring the mould to the neck and carefully remove it ?
As for my elder flower fizz it's making a fizzy noise like a glass of coke and there is noticeable activity but I don't have the yeast head that I normally get when brewing cider or ale, is this normal? or should I pitch a little more yeast to make sure?