Adventures in Homebrewland (image heavy - you have been warned!)

leon103

My partner wants Elderflower champagne for our wedding next year so I thought I would have a little practise this year to get it right. Now I know I am to late for the flower heads but have seen this - http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=390065366137&_trksid=p2759.l1259 Has anyone used dried Elderflower? Anyone have a recipe using them?

missychrissy

hi leon 103 i've just used the very same thing to set off 4 galls of elderflower wine. Gigervamp posted a recipe for elderflower champagne somewhere earlier on this thread that i am definitely going to try. he posted it on 27 05 2009 at 8:38 so you should be able to find it.

missychrissy

hi again leon 103. sorry I should have said that Gigervamp posted his elderflower champagne recipe on the Preserver's year forum. He has a link on this thread placed on 6 6 09 at 3 38 pm. Hope that helps

leon103

Thanks. I will check it out. Let me know how it turns out.

missychrissy

Hi everyone

I have just racked off 2 galls of apple wine. It is like apple puree and far too thick. I tried half a glass and it is very alcoholic and a bit on the sweet side. I have added 6 pints (3/4 gall) water and some wine finings (never used these before). I have just tested it and it tastes much better, less sweet and less alcoholic - will give it a few days and then bottle it.

I am wondering whether I used too many apples in the first place. I followed a recipe but I don't have an apple press so I used a food processer, and then strained it through a plastic seive. I did initially use a pectic enzyme but it is very thick. However, in view of the fact it is so alcoholic I am hoping the addition of some water will make it more acceptable - hic!

Ziggymole

Hi missychrissy,

The thickness of the wine is due to the way you "extracted" your juice. A press leaves all the pulp behind, a food processor pulps. Adding water is probably going to work really well - but why not leave a bottle or two as scrumpy?:D

Ziggy

leon103

missychrissy wrote: »

hi again leon 103. sorry I should have said that Gigervamp posted his elderflower champagne recipe on the Preserver's year forum. He has a link on this thread placed on 6 6 09 at 3 38 pm. Hope that helps

Unfortunately this recipe is for real flower heads and not the dried stuff I was looking at buying.

missychrissy

leon103 wrote: »

Unfortunately this recipe is for real flower heads and not the dried stuff I was looking at buying.

you can use 1/2 oz dried flowers instead of 3/4 pint of elderflowers. I have just looked it up in C J J Berry. I used 2 ozs of dried elderflowers to make 4 galls of wine using 3 n a 1/2 lb of sugar per gall and 1/2 lb raisins per gall. I take it therefore that 1/2 oz elderflowers will also make a gall of champagne. C J J Berry also uses this same wine to make a sparkling wine.

Hope this helps

missychrissy

Ziggymole wrote: »

Hi missychrissy,

The thickness of the wine is due to the way you "extracted" your juice. A press leaves all the pulp behind, a food processor pulps. Adding water is probably going to work really well - but why not leave a bottle or two as scrumpy?:D

Ziggy

It is beginning to clear so I'm hopeful. How do I turn some into scrumpy?

Ziggymole

I have no idea how to make scrumpy. My apple brewing is limited to wine but I remember drinking scrumpy in Somerset and it was a thick, still, slightly cloudy, very alcoholic brew. I can see a google session coming on!