Elderflower Wine Recipe
Summer is here and the elderflowers are out! Why not try making this simple and delicious elderflower wine recipe tried and tested by our homebrew expert Andrew.
- ¾ pint/500ml-Elderflowers (not pressed down)
- ½ lb/250g-Raisins OR ¼ pint/140ml White grape concentrate
- 1tsp-Grape Tannin
- 1gallon/4.5L Water
- White wine yeast and Nutrient
- 3.5lb/1.5kg Sugar
- Pick the elderflowers on a sunny day, when all the separate flowers are fully open. Avoid collecting them from roadsides or below waist height.
TIP: Trim the flowers from the heads with scissors, avoiding any green stems, as these can cause a bitter taste.
- Place the flowers in a clean food-grade bucket and pour over the boiling water.
TIP: Use steriliser to clean any equipment you use to avoid bacteria ruining your wine.
- Add the raisins OR concentrate, sugar and lemon juice.
- When cooled to approximately 20ºC, add the tannin, nutrient and yeast.
- Cover and leave in a warm place to ferment up to seven days.
- Strain into a clear demi-john, fit an air lock with a bored bung and leave to ferment.
- When it begins to clear, rack (siphon) into a clear demi-john, leaving any sediment behind.
- Rack again after two months, and bottle when crystal clear.