The Dried Elderflowers I used: amzn.to/3cco4KZ The full recipe for bot 1 gallon and 5 gallons is below www.happyhomestead.co.uk/dried-elderflower-wine.html
Another great video. I make dried elderflower wine two or three times a year (I currently have 3 gallons quietly clearing) and it is by far, my wife's and my favorite wine. I generally use about 1 oz of dried florets (about 28 oz ) and I don't add any orange. I agree that allowing the elderflowers to macerate in the must and wine makes for a far more flavor-rich wine and I rack off the flowers when I rack the wine into a secondary fermenter. What I don't do is add an airlock to the primary. I ferment in food grade buckets loosely covered with cloth - this to allow the CO2 to blow off with ease and to allow more oxygen into the yeast. I also always provide the yeast with some nutrient. I will allow this wine (as I do all wines) to clear bright before I bottle, and while most recipes call for elderflower wine to be sparkling, I prefer mine to be still and semi -sweet, so I stabilize and back sweeten to about 1.010 - 1.015. I like 71B for my elderflower wine.
I enjoy watching your content whilst cooking dinner. Tonight’s cooking accouterment is a home brew I affectionately call ‘prison swill’. The kitchen sink of country wine. Taking your advice; getting experimental and adventurous. Cheers
Elder is special. Lots of folklore. Fairies love it. Witches hate. If you collect it yourself,do it on a sunny afternoon.Some trees will smell fantastic,others not so much. Collect the good stuff only. Remove all the petals with a fork or with fingers and put in fermenting bin ready for use.Once you have done this fairies and sprites will start to appear in the corner or your eye. I'm not joking,you will feel fantastic and full of the vigour of early summer.It's a very special tree. : )
Great vid again, will definitely use this recipe. I also buy lots of other ingredients from chili wizards and cross my loof. Both I can recommend as you do. Thanks for sharing.
Just made a batch of this and an Apple juice and elderflower wine! I love elderflower wine. If you get the chance could you do a video on backsweetening please? Only bit of the whole winemaking process I get nervous about
great video James but no link, do they do elderberries too? due the the recent storms i barely managed enough for a gallon was hoping to make 25l and bulk age. and Bye Ron see you all soon. take care stay safe and good luck with the new career, Regards Mike
when fermenting in the first part/stage post putting the yeast in and when leaving it 4 to 7 days. Do you give it stir every day or just leave that lid on and don't touch it? I'm new to Homebrewing :)
There are two schools of thought... A) stirring increases oxygen which help aerobic fermentation, and helps the ingredients merge together, so positive. B) stirring can lead to contamination from the air or equipment, which is a negative... Personally, I give my wines a shake or stir every couple of days to get the air in and mix things up. No hard and fast rules, as each wine seems different.
Although you say you prefer 'dried" elderflower to fresh it is coming up to elderflower season in my part of the world right now. Could you advise as to how much fresh flower for a one gallon batch and would you use the same recipe just substituting dried for fresh. Most of the recipes I have found use raisins but you don't? How much difference would this make? 😁
@@HappyHomestead so would this be done 9 months + down the line before bottling stage. Just add the champagne yeast a few days before and then when bottling add the sugar to the bottle for the yeast to ferment with?
The Dried Elderflowers I used:
amzn.to/3cco4KZ
The full recipe for bot 1 gallon and 5 gallons is below
www.happyhomestead.co.uk/dried-elderflower-wine.html
Another great video. I make dried elderflower wine two or three times a year (I currently have 3 gallons quietly clearing) and it is by far, my wife's and my favorite wine. I generally use about 1 oz of dried florets (about 28 oz ) and I don't add any orange. I agree that allowing the elderflowers to macerate in the must and wine makes for a far more flavor-rich wine and I rack off the flowers when I rack the wine into a secondary fermenter. What I don't do is add an airlock to the primary. I ferment in food grade buckets loosely covered with cloth - this to allow the CO2 to blow off with ease and to allow more oxygen into the yeast. I also always provide the yeast with some nutrient.
I will allow this wine (as I do all wines) to clear bright before I bottle, and while most recipes call for elderflower wine to be sparkling, I prefer mine to be still and semi -sweet, so I stabilize and back sweeten to about 1.010 - 1.015. I like 71B for my elderflower wine.
Fantastic recipe 👍 love your channel
I enjoy watching your content whilst cooking dinner. Tonight’s cooking accouterment is a home brew I affectionately call ‘prison swill’. The kitchen sink of country wine. Taking your advice; getting experimental and adventurous. Cheers
Elder is special. Lots of folklore. Fairies love it. Witches hate. If you collect it yourself,do it on a sunny afternoon.Some trees will smell fantastic,others not so much. Collect the good stuff only. Remove all the petals with a fork or with fingers and put in fermenting bin ready for use.Once you have done this fairies and sprites will start to appear in the corner or your eye. I'm not joking,you will feel fantastic and full of the vigour of early summer.It's a very special tree. : )
Why do witches hate it?
Great vid again, will definitely use this recipe. I also buy lots of other ingredients from chili wizards and cross my loof. Both I can recommend as you do. Thanks for sharing.
Does a squirt of lemon get your must to a decent level of acidity for fermentation and final wine taste?
Just made a batch of this and an Apple juice and elderflower wine! I love elderflower wine. If you get the chance could you do a video on backsweetening please? Only bit of the whole winemaking process I get nervous about
I have seen 1/4 cup dried is one cup fresh …i use it as a cordial hope this helps
Can I add citric acid powder instead of lemon juice
General rule is 1 teaspoon to one whole lemon/lime
When making wine man is the orchestrater.
great video James but no link, do they do elderberries too? due the the recent storms i barely managed enough for a gallon was hoping to make 25l and bulk age. and Bye Ron see you all soon. take care stay safe and good luck with the new career, Regards Mike
when fermenting in the first part/stage post putting the yeast in and when leaving it 4 to 7 days. Do you give it stir every day or just leave that lid on and don't touch it? I'm new to Homebrewing :)
There are two schools of thought...
A) stirring increases oxygen which help aerobic fermentation, and helps the ingredients merge together, so positive.
B) stirring can lead to contamination from the air or equipment, which is a negative...
Personally, I give my wines a shake or stir every couple of days to get the air in and mix things up. No hard and fast rules, as each wine seems different.
hello..if i want to make 100 liters of elderflower wine should i simply multiply all ingredents by five?
I brewed a 20l batch a few months ago. Really cheap. Now got 3 full demijohns.Funny that,where does it go? Mines 15%.
Ahh, this video has the good vibes I seek
Although you say you prefer 'dried" elderflower to fresh it is coming up to elderflower season in my part of the world right now. Could you advise as to how much fresh flower for a one gallon batch and would you use the same recipe just substituting dried for fresh. Most of the recipes I have found use raisins but you don't? How much difference would this make? 😁
Hello, why do you not add a banana to Dried elderflower wine ?
What is the water you top up with please
Hello, it's just general, no frills, bog standard tap water.
If I added priming sugar when bottling would this be elderflower champagne?
That is the basic idea yes. But, I like to give it a secondary ferment by adding a champagne yeast a few days before bottling and priming.
@@HappyHomestead so would this be done 9 months + down the line before bottling stage. Just add the champagne yeast a few days before and then when bottling add the sugar to the bottle for the yeast to ferment with?
Did you put a banana in this, I’m sure I saw it somewhere, maybe another wine tia
How many ounces are your gallons? (A U.S. gallon is 128oz) Oh, or even more exactly, what about a metric conversion!?
uk gallon is 4.54 litres 23 litres for 5 gallons