I’ve made this a couple of times in recent years using what seems to be the conventional water, sugar, lemons, elderflowers and champagne yeast recipe with some success. As the elderflowers are finally showing signs of appearing locally, my mind is turning to this again, but I’m wondering whether to amp it up a little and make something grape based, but with a strong showing of elderflowers.
I have no experience of wine making, so seeking advice and/or opinions as to how to approach this.
Or indeed whether it is worthwhile.
Elderflower sparkling wine
Elderflower sparkling wine
Fermenting: nowt
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Re: Elderflower sparkling wine
I make elderflower champagne every year. I use Berry's recipe for rhubarb wine and add the elderflower when I rack it into secondary.
I'm cheap. Just give me beer.