Bloddy typical! Home made wine

[stackmonkey]

With my usual panache...
My attempt at home made elderflower champagne didn't work over the last few months, so I now have several bottles of said dry wine in champagne bottles.

as if to rub it in, as today as been warm, 2 bottles of other fruit wine have deiced to re-ferment and blown their corks today. I'm drinking one now and it's pleasantly fizzy and tasty.

[willyworm]

I made 70 bottles for a BBQ last weekend, it went down very well and I've got about 20 bottles left. Just tried it with Cassis to make an Elderflower Champagne Kir, and guess what? It's absolutaly gorgeous.

[whitechief]

Is this the stuff Hugh Fearnley-whittingstall made recently?

[kiteless]

We've just made elderflower champagne using an old recipe.

Just 7 elderflower heads, some sliced lemons, a little white wine vinegar, water, and sugar (no yeast!).

Bottled about 7 weeks ago, and it's fizzy and delicious!

Got 2 gallons of the same recipe fermenting away at the moment for wine purposes, along with a gallon of apple & elderflower, and (started yesterday) and gallon of wild cherry.

<hic>

[Anna_S]

kiteless said:

We've just made elderflower champagne using an old recipe.

Just 7 elderflower heads, some sliced lemons, a little white wine vinegar, water, and sugar (no yeast!).

Bottled about 7 weeks ago, and it's fizzy and delicious!

Got 2 gallons of the same recipe fermenting away at the moment for wine purposes, along with a gallon of apple & elderflower, and (started yesterday) and gallon of wild cherry.

<hic>

Ooh never tried the elderflower champagne but would love to, could you give an idea of measurements?

[sleep envy]

we used to make our own wine - just over 1,000 litres each year

between the time and effort it worked out cheaper to personally import it straight from italy

was good fun though

[kiteless]

Anna_S said:

kiteless said:

We've just made elderflower champagne using an old recipe.

Just 7 elderflower heads, some sliced lemons, a little white wine vinegar, water, and sugar (no yeast!).

Bottled about 7 weeks ago, and it's fizzy and delicious!

Got 2 gallons of the same recipe fermenting away at the moment for wine purposes, along with a gallon of apple & elderflower, and (started yesterday) and gallon of wild cherry.

<hic>

Ooh never tried the elderflower champagne but would love to, could you give an idea of measurements?

From "Home Made Country Wines" by Dorothy Wise circa 1960:

7 elderflower heads
1 gallon of cold water
1.25lbs of sugar
2 lemons
2 tbsp of white wine vinegar

Boil water, pour over the sugar into a fermenting bucket. When cold, throw in the flower heads and the sliced lemons, and add the vinegar. Stand for 24 hours. Strain and bottle.

Make sure the bottle tops are well secured, as the brew gets "energetic". Leave in a cool place for at least 7 weeks and chill before serving. Pour gently as there will be a little sediment in the bottom of the bottle.