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Equipment and Ingredients to make 6 Bottles of Elderflower Wine


Elderflower Wine Makes 1 Gall/5Litres  (6 bottles) of Elderflower Wine)

Elderflower Heads 300ml (1/2 pint)
For Dry Wine Add Sugar 1 kilo (2 ¼ lbs)

For Sweeter Wine add 1.5 kilos (3 1/4lbs)
Lemons The juice and rind of 2 Lemons
(Or Citric Acid) 2 teaspoons
Grape Tannin ½ teaspoon
Yeast (sachet)
Yeast Nutrient 1 teaspoon
Campden Tablet 1

Pick the Elderflower heads on a sunny day.
Using a plastic graduated jug, fill the jug loosely with freshly picked elderflower heads until you reach the ½ pint mark on the jug.
(The elderflower aroma can be very pungent so do not use more flower heads than recommended).

Place the elderflowers in a sterlised white polythene bucket with the sugar and lemon rind (if using this) 2 teaspoons of Citric Acid and pour over 3.5 litres (6 pints) of boiling water. Stir well to dissolve the sugar and leave until cool.

When cool add the grape tannin, yeast nutrient and finally the yeast. Leave in a warm place, closely covered for four days.

After four days strain into a one gallon/5 litres  fermentation jar and top up to the neck with cold water. Leave wine to ferment under cork and airlock.

The fermentation depending on temperature should be complete in 6 weeks. Rack off any sediment least once during this time. The wine will begin to clear. Using a hydrometer check the fermentation is complete and add 1 campden tablet.

Once clear syphon in to glass wine bottles. If the wine is too dry add either wine sweetner or Sweetex (or similar) and adjust the sweetness

Equipment To Make One Gallon (6 Bottles) of Elderflower Wine

10 Litre (2 Gallon) White Plastic Bucket/Lid
5 Litre (1 Gallon) PET Plastic Demijohn/Grommet to take an Airlock
Fine Straining Bag
Hydrometer/Trial Jar

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This product was added to our catalog on Tuesday 03 June, 2008.

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