Elderflower Wine

Chop the elderflowers from the stems, rinse with cold water and drain in a sieve.

Allow the sugar to dissolve in the warm water. Fill the sugar solution into the balloon, as well as the cold blossoms (do not blanch (scald)!). Add the citric acid or the juice or the slices in detail as well as the yeast nutrient salt to the mash cooled down to about 25 °C Celsius. 2.5 days before, propagate the pure yeast in a quarter of a liter of apple juice, since the pure sugar solution of the mixture is difficult to nourish.

Close the balloon with a fermentation cap.

After 2-4 days the fermentation starts. According to our own tests, the fermentation is finished after 3-4 weeks. Shake once a day. The alcohol content increases to about 14% by volume.

The wine is separated and the flower residue is pressed out (through a linen cloth). Then the wine is poured into a 10l balloon.

After fermentation, the wine is cooled and sulfurized with potassium pyrosulfite. After clarification, it is possible to sweeten the wine with simple household sugar, according to personal taste. The sugar is dissolved in the wine.

Tip

To improve the taste, 250g of raisins (previously rinsed a few times with warm water to remove the sulfurous acid) can be added coarsely crushed. A teaspoon of tannin can also be added.

Source

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