Elderflower Wine Recipe
Elderflower Wine: Makes 1 Gallon.
We recommend that Elderflower wine be used in conjunction with other wines to enhance the bouquet.
Ingredients- ½ qt. (~1/2L) elderflowers, 1 gallon (3.8L) water (plus 2 cups), 3.5lbs. (1.6kg) white sugar, 1 cup white grape concentrate, Juice of 3 lemons, 1 envelope Champagne yeast, 1 tsp. Yeast nutrient.(If grape concentrate is not available substitute 1/2 lb raisins)
Instructions – This recipe can be made with fresh or dried elderflowers. If fresh, trim the petals from the stems. Put the flowers in a hops or mesh bag. Chop the raisins and put them in the same mesh bag. Boil 1 gallon and 2 cups of water in a stock pot, and submerge the bag of flowers and raisins, then dissolve all the sugar or until SG is 1.090. Squeeze in the juice from the 3 lemons (discard the spent lemon). Allow to cool to about 80 degrees F (26C), stir in the yeast nutrient, prepare a yeast starter, and stir it into the must. (Note: because you are only using ½ lb. of raisins, and virtually no fruit, yeast nutrient is crucial for this recipe.) Rest (but do not seal) the lid on the primary fermentor, and leave it in a warm place (between 70 and 80 degrees F) for about four days. Remove the mesh bag of flowers and raisins, press them out well. **
** Standard secondary fermentation procedure: Rack the wine from primary to a 1 gallon jug, with airlock and bung. Note: if you have extra wine, set this aside to ferment in a separate wine bottle with its own airlock, and use it for topping later. Top up to within 1 inch of the bung. Allow the secondary fermentation to complete at 70-75 degrees F (21-24C) for 1 to 2 months. Rack it off the sediment. Stabilize with 1 crushed campden tablet. Let stand and fall clear in a cool place for several months, racking once or twice more off the sediment. Use the extra wine in the bottle you set aside as top-up for the 1 gallon jug each time you rack. Age for 6 to 12 months.
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