Elderflower Champagne... Best Recipe??

Chimera

Thanks
I've just mixed up a batch.. can't wait..Can't actually believe it was so simple!!!
still loads that haven't flowered yet, very tempted to make some more or some cordial... which recipe did you use for the cordial?

Chimera

on another note - hope I put the right amount in.. elderflower heads all different sizes so just averaged out..

tru

We used THIS recipe.

We averaged out too

Optimisticpair

Chimera wrote: »

that's brilliant guys, will definately be making!!

Can I just ask a silly question? what yeast will I need? I have dried yeast for baking, but would I need a special type?

Not a silly question at all! You shouldn't need yeast as the flowers provide it but it depends on the flowers so if it stubbornly refuses to co-operate I've read that you can either use a champagne yeast or baking yeast.

I'll have to hope an expert home brewer comes along though to tell you if it makes much difference to the flavour or the amount of gas because I don't know.

Gigervamp

You shouldn't need to add yeast as there are wild yeasts on the flowers which get things going.
Instead of muslin, you can use a clean pillowcase or teatowel. I scald the muslin with boiling water before using it.

Don't forget to de-gas the bottles a couple of times a day! Elderflower champagne is very sticky!

pandora205

Wow, I make wine but have never tried this. I'd love to have a go. Where do you get the bottles from?

Optimisticpair

pandora205 wrote: »

Wow, I make wine but have never tried this. I'd love to have a go. Where do you get the bottles from?

For the champers I just used plastic fizzy pop bottles and have saved some for this batch because at worst if there is an explosion there are no glass shards. Ikea used to sell the grolsch type flip top bottles.

spangle_charmer

I bottled my first batch of elderflower champagne yesterday and I have my second batch in now. everything went ok so far. The bottles are fizzing and I am letting the gas out gently and the sediment is clearing up each time I do. The only thing I have amended on my second batch is putting in the pith of the lemon and only putting in the zest and juice of the lemons, hopefully this will make it sweeter than bitter (thou I quite like the taste of bitter lemon) . My only real concern is that the gas smells a bit eggy? is this just the yeast, is this normal?? it all tastes good but I am thinking the smell could put off my friends when it is ready. Please can anyone help me on this matter, advice will be much appreciated as I want to make as much as possible before the season ends and want it to be right.

MrsCrafty

For anyone wanting to add yeast, Wilkinsons sell wine yeast. There is some natural yeast on the flowers though. The alcoholic % without adding any yeast will be between 1-3% I would guess. I have added 2 teaspoons to mine. Sadly, I ordered some bottles from a company who promised they would deliver within 4 days but have failed to so I have had to put mine in Demijohns and leave it to wine. Grrrrr. With the yeast, I reckon on about 8% wine. I have 4 DJ's full.

Tomorrow I will start some more champagne. Hopefully the bottles will arrive within 4 days which is how long I am leaving mine in the bucket. The ikea ones are not strong enough btw. Apparently people have had explosions so be careful. The best bottles are champagne ones, which can survive 6 bar pressure. Alternatively Grolsch bottles are ok. They need to have the concave (??) bit in the bottom and be made of thick glass.

MrsCrafty

http://www.youtube.com/watch?v=b9OkLiHTZPg

This is a great clip and shows how simple it is.