The Accidental Smallholder Forum
Food & crafts => Home brewing => Topic started by: Dans on May 27, 2013, 11:23:31 pm
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Hey,
Had a request for this. Dead simple and quick to make.
We use the recipe from this page http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/elderflower-champagne-recipe (http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/elderflower-champagne-recipe) with a couple of ammendments
We use dried elderflower so there's no wild yeast. Was hard to get an idea of how much elderflower to use, but through various forum posts I went with 16g which has a produced a beautiful drink 2 out of 3 times.
The batch that we made that didn't taste good I did with lemons that were far past their best.
We add the yeast in as soon as the elderflower mix is cool enough and we use the Allenson's yeast in the yellow tub from the supermarket.
Once it is bottle we stored in bathroom out of direct sun and was fine for a good few weeks. Storing overnight in the fridge or freezing for about 20 mins before use means that you don't get a volcanic eruption when you open it.
We did a couple in proper champagne bottles and they were great. If sediment bothers you for the last glass or so then you can remove some while you're making it. Cork your bottles using the plastic hollow corks and store upside down in the fridge for a few days. Then fill a jug with ice cubes and little bit of salt and stand the bottle still upside down in that for 10 mins. Turn it right way up, remove the cork (Which should now contain frozen sediment) and recork with either cork corks or clean plastic ones. We used the cages as well to avoid explosions.
Must say this is a new firm favourite in our house. We did two trial batches before a friend's wedding (one of which was with the bad lemons) and then a bigger batch for the wedding. Had people we didn't know seeking us out and complimenting us.
Dans
Edited to add that we left in the pot for 7 days rather than 4.
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Thanks Dans,
Tried it this evening!!! Fingers crossed :fc:
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We set ours off almost 2 days ago and so far it does not look any different to when we started it :-\ should we add some yeast and if so How much should we put in it ?
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Sokel, I had this happen also and Dans advised adding yeast if there wasn't already some popping (like a fizzy drink) when you listened closely. I had ordered some champagne yeast off tinternet prior to starting, as I intended to use it for some perry when the pears are ready, so added it. Next morning it was fizzing and progressing as it should. Bottled it at day 8 (slightly later than planned) and it appears to have all gone to plan. Just have to wait slightly longer before sampling but smells delicious. Good luck with yours. :fc:
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Thanks added some yeast and its started :fc:
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Thanks added some yeast and its started :fc:
:thumbsup:
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First batch Bottled :thumbsup: from the sly taste its very nice , Second lot started
Does anyone know if you can freeze elderflowers :-\
Just wondered as if you can we could make it out of season ::)
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Not sure about freezing but you can dry them.
Dans
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I froze some and made a gallon of elderflower bubbly - worked fine!
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Thanks, will give it a go
What we have bottled is a bit lively ::)
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Try freezer for 30mins prior to opening
Dans
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Do take care adding yeast (it really shouldn't need any) I leave mine in the bucket up to 5 days until I can see some bubbles on the surface (then I know fermentation has started and yeast are present). First time ever I added a tiny pinch of yeast this year and had an explosion last night - glass everywhere. Proper pop top pressure bottle from Lakeland. Have vented all the other bottles and there is just too much fizz. Will stick to nature next time!!
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We made it for the first time this year, using flowers from our black elder. The results are superb, a lovely pink colour, very fizzy and lovely flavour. :thumbsup:
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Mine is still "cooking", but looks like it'll be a nice light rose colour - it's half white elderflower (from littlelugs' trees) & half black elder from our tree. Supposed to be supplying a couple of bottles in exchange for the flowers, so :fc: it's gonna turn out ok.
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One of our Bottles made a loud bang when we let the gas out last night, nearly dropped the bottle with fright and the cats & dogs scattered in all directions ::)
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Well we are all ready and waiting for this years crop of flowers, we Noticed They are just starting to open in hexham today
This year it's mass production ::)
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Sounds fab sokel, hope to give it a go this year. Last year I made gallons of cordial, which OH drank as fast as I could make it! It was lovely, the first harvest/produce from our new home, so this year I plan to go one step further and try the champagne - just waiting for the flowers now... :D
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I make this every year from our black elder flowers, it makes lovely pink champagne. I use Margaret Vaughan's recipe from the eighties TV series ''Fruity Passions'' does anyone remember that? She was an exponent of natural country wine making, not for her all the hydrometers and additives, just sugar and wild stuff. She used to use the country wines she made in her recipes at her restaurant. Lovely lady, great series........ they should re-run that one.
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Ooo her style of winemaking sounds right up my ally! Found her book second hand on amazon so that may be winging it's way to me now :excited:. Would love to see her TV series, not sure if it will still be available anywhere :fc:. 80's are a bit before my TV watching time unfortunately!
Dans
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...Likewise, but it sounds very interesting :thinking:
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sounds delicious I will try to make it once all of the elderflowers are in full bloom.
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Ooo her style of winemaking sounds right up my ally! Found her book second hand on amazon so that may be winging it's way to me now :excited:. Would love to see her TV series, not sure if it will still be available anywhere :fc:. 80's are a bit before my TV watching time unfortunately!
Dans
That's great that you found it, she is also very readable and adds nice little anecdotes.
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JulieWall could you post that recipe please? I'd love to have a go without purchasing all the bumph if it's possible. Otherwise I'll stick to cordial, loads of flowers coming but a while to wait for them to bloom yet, so plenty time to plan options :)
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Sadly as we have only planted our elders 6 months ago we may have a while to wait before we can truly brew our own, but I'll be looking out for some wild stuff soon. As we are a bit behind you southerners it will be a few weeks yet ;)
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Margaret Vaughan's recipe;
5-6 elderflower heads (I use a lot more for a stronger flavour)
2 lemons, sliced
8 pints boiled water
1 + I/2lb sugar
2 tablespoons cider vinegar or 1/2oz citric acid
( nb/ the one time I used cider vinegar it killed the natural yeasts as I discovered afterwards there was a preservative in the vinegar.
The recipe works just fine with neither citric acid or vinegar but I felt I should give her recipe as it is in the book. An extra lemon would be fine too.)
Put the elderflower heads and sliced lemons into a fermentation bucket and pour on the water (Cooled to below 40 deg or you will kill the yeasts)
Leave to soak for 24-36 hours. Strain through a cloth or fine sieve and add the sugar and citric acid (if you use it)
Stir well until the sugar is completely dissolved and pour into bottles. don't screw up the tops completely to allow it to work itself out in the bottles.
(I always use plastic pop bottle although once the screw tops are done up they stretch and the bottoms go round like weebles. I tried glass bottles once but had an explosion in the cupboard, it is a very fizzy drink.)
Anything above in brackets is from me, not Margaret Vaughan :wave:
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We have just started 24lts of it yesterday ::) up here in Nothumberland they are in full bloom in som places
Does anyone have pictures of the Black elder that is safe to use ? we have access to 2 but one has a laced leaf and the other a purple version on the normal elder :-\
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My lovely aunt (RIP :bouquet: ) gave me that book about 25+ years ago. I'm going for a trawl through the bookcases now...
Loads of elderflowers out now, I always miss them. Red gooseberry and elderflower jam, heaven!
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Have never, ever, made wine etc. Like the sound of elderflower champers though, and there's an elder in the wall directly opposite my gate. Another couple of weeks til it flowers.
Eta: bought a kit, two weeks to learn what to do!
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My lovely aunt (RIP :bouquet: ) gave me that book about 25+ years ago. I'm going for a trawl through the bookcases now...
Loads of elderflowers out now, I always miss them. Red gooseberry and elderflower jam, heaven!
:excited: Recipe please :yum:
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Found the book ;D !
From another book 'Perfect Preserves' by Nora Carey: Red gooseberry jelly with elder flowers.
5 pounds red gooseberries - 4 cups sugar - 1/4 cup lemon juice - 10-12 elder flower heads.
Combine gooseberries with half the water and simmer gently 45 mins, or until fruit very soft.
Strain overnight through a jelly bag.
Measure juice and for every 2 cups add 1 cup sugar.
Combine juice, sugar, lemon juice and bring to boil slowly, stirring all the time.
Tie elder flowers in a cheese-cloth bag, add bag to mixture, boil until jellying point is reached.
Discrd flowers and ladle into warm sterilized jars. Seal.
Or my rough 'n ready jam.
Pick, scrooge, or buy red gooseberries! Top and tail, v. boring, don't always bother to tail :-[ ! Weigh your loot and put aside the same amount of sugar, preferably preserving but not essential.
Pick elderflowers on a warm sunny afternoon.
Put washed gooseberries in a wide saucepan with just enough water to stop them sticking, add a good splosh of lemon juice. Place elder flower heads on top, stalks upright (handle!). Very gently heat until gooseberries are soft, stirring just enough so they don't stick. It is nice if some hold their shape. Don't add the sugar until you think they are cooked enough for your liking, as this stops them from softening.
Take out the whole elderflower heads.
Add sugar and bring to a rapid boil. Usual jam tests.
Try not to burn your mouth by eating before it gets cold :roflanim:
Works just as well with green gooseberries but red makes a pretty pink jam :thumbsup: . And you won't find it in the shops...
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Great I must try to make this recipe. :excited:
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Apologies. I just realised my reply has nothing to do with brewing - got carried away by elderflowers ;D
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My fault too, I asked you to post it :innocent:
as long as a few people benefit from the wonderful jam then who cares ;)
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First 24 ltrs ready to drink here and another 24ltrs started yesterday. We are still waiting for the Black elders to flower to get some Pink ::)