Just 4 u
Ingredients:
3 quarts elderflowers 3 ½ lb. sugar
1 gallon water 2 lemons
Wine yeast Yeast; nutrient
Method:
Cut the elderflowers from the stalks, add a gallon of boiling water, and leave for a
few days, stirring occasionally. Strain on to 3 ½ lb. of sugar and the juice of two lemons,
add a teaspoonful of yeast nutrient, and a wine or champagne yeast.
This wine will be nearly dry but when it has started to clear and while there is still
some sugar present it may prove suitable to convert into a sparkling wine. A bottle
containing some of the wine is stood in a warm place and lightly plugged with
cotton-wool. If after a week a slight yeast deposit has formed it is quite safe to transfer all
the wine to champagne bottles which are either closed with corks well wired down or by
screw caps similar to cider flagons. The bottles are stored on their sides in a cool place
and after six months or so should be sparkling and ready to drink. If on the other hand
when trying the wine out for its suitability for bottle fermentation a heavy yeast deposit is
noted then fermentation must be continued for a few more days or even weeks till there is
less sugar in the wine. A further test then should show a smaller yeast deposit, in which
case the wine can be bottled and complete its fermentation in the bottle. Bottling a wine
which shows a heavy deposit will inevitably lead to burst bottles.
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