Elderflower Wine Making Recipe

Elderflower Wine Recipe Download

Elderflower wine is a traditional beverage that captures the delicate floral notes of elderflower heads, typically harvested in late spring. This recipe utilizes fresh elderflower heads, which are known for their aromatic properties and potential health benefits. The process of making elderflower wine is relatively straightforward, requiring minimal equipment and ingredients.

Ingredients:

• 20-25 fresh elderflower heads
• 1.5 kg (3.3 lbs) granulated sugar
• 4 litres (1.06 gallons) of water
• Juice of 2 lemons
• 1 teaspoon of wine yeast (such as Champagne yeast)
• Optional: 1 teaspoon of citric acid

Equipment Needed:

• Large pot (at least 5 litres capacity)
• Fermentation vessel (glass carboy or food-grade plastic bucket with an airlock)
• Hydrometer (to measure specific gravity)
• Siphon or racking cane
• Bottles (sterilized) for storage
• Funnel
• Strainer or muslin cloth
• Measuring jug
• Stirring spoon (preferably non-metallic)

Instructions:

1. Begin by rinsing the elderflower heads gently to remove any insects or debris. It is essential to use only the flower heads, avoiding any green stems, as they can impart bitterness to the wine.
2. In a large pot, bring 4 litres of water to a boil. Once boiling, remove from heat and add the granulated sugar, stirring until fully dissolved.
3. Add the elderflower heads and the juice of the lemons to the sugar-water mixture. If using citric acid, add it at this stage as well. Allow the mixture to cool to room temperature.
4. Once cooled, transfer the mixture to a fermentation vessel. Add the wine yeast, ensuring it is evenly distributed. Seal the vessel with an airlock to allow gases to escape while preventing contamination.
5. Place the fermentation vessel in a cool, dark area with a stable temperature (ideally between 18-22°C or 64-72°F). Allow the mixture to ferment for approximately 7-14 days, or until bubbling ceases.
6. After fermentation, siphon the liquid into clean bottles, leaving sediment behind. Seal the bottles with caps or corks.
7. Store the bottles in a cool, dark place for at least 3 months to allow the flavours to mature. The wine can be enjoyed after this period, but aging for up to a year can enhance its complexity.

It is important to note that the alcohol content of elderflower wine can vary based on the fermentation process and the specific yeast used. Typically, the alcohol by volume (ABV) can range from 8% to 12%. Always ensure proper sanitation practices are followed throughout the brewing process to maintain the quality and safety of the wine.