For my next brew im hoping to knock up something like a Badger Golden Champion and to that end have got some dried elderflowers as well as first gold hops. Anyway question is how much elderflowers are recomended and how and at what stage of the brew should they be added.
Lots of questions i know but any advice would be greatly appreciated.
Cheers.
Sheepy.
How much elderflower
-
bitter_dave
- Even further under the Table
- Posts: 2170
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay
There's some discussion of this on the Craft Brewing Association website -
http://www.craftbrewing.org.uk/
Click on the May 2007 Elderflowers link.
http://www.craftbrewing.org.uk/
Click on the May 2007 Elderflowers link.
-
anomalous_result
Interesting that you wait until the flowers are dropping off to add them. When I make elderflower 'champagne' I throw the whole head in and it's fine. Perhaps there's more than enough sugar though so it balances it a bit. Also elderflowers have a fair bit of yeast themselves (when making the pop I don't need to add any more, basically just sugar water and elderflowers), will this survive being dried or will it die? Is the dried yeast you buy not just dried but prep'd in some special way?
-
David Edge
I was about to move that! When I do you'll find it under 'Supplies, Herbs and Spices'. Ingredients would be a better title, perhaps...Click on the May 2007 Elderflowers link.
You don't boil your fizz! That's what extracts the tannins.Interesting that you wait until the flowers are dropping off to add them. When I make elderflower 'champagne' I throw the whole head in and it's fine. Perhaps there's more than enough sugar though so it balances it a bit
-
anomalous_result
