Elderberry Sparkling Wine

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

Dissolve the sugar in warm water. Fill the sugar solution into the balloon, as well as the cold blossoms (do not boil!). Add the citric acid or the citric juice or the citric acid slices in the same way as the yeast nutrient salt to the mash, which has cooled to about 25 °C.

The pure yeast should be propagated in 0.25 liters of apple juice 3-5 days beforehand, since the pure sugar solution of the mixture is difficult to ferment. After about 2 weeks, pour off the wine and pour it repeatedly back into the balloon, cool it and continue to seal it with the fermenting cap.

Add sugar, either on the spot or after self-clearing, about 30g per liter. This gives rise to about 6-6.5 bars of overpressure in the champagne bottle when fermentation is complete. This initial wine is then mixed with a new pure cultured yeast, which in turn was propagated only a few days before about 0.25 liters of apple juice, and filled into sparkling wine bottles. The bottles are stored at a heat around 20 degrees and briefly shaken once a day. After 3-4 weeks the fermentation should be finished.

The bottles are placed neck down (preferably in a crate or box) and moved to the cellar. From now on, by daily jerky movement, try to get the yeast settling on the wall of the bottle to the stubble.

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