It was raining loads today and was wondering what to do & then the post man arrived - through my letter box dropped a parcel - I only ordered the elderflowers yesterday & they arrived today - what fab service!
Well of course I had to get on with some elderflower wine!
This is what I did today:
Sterilised all the equipment I was going to use.
Weighed out the elderflowers (25grammes for 1 gallon of wine) & put them into the fermenting bucket.
Then to that I added a small can of grape concentrate.
Plus 3 pounds of sugar.
Added the zest of 2 lemons and boiling water up to the gallon mark on the bucket.
Gave it a good stir until all the sugar had dissolved.
Left it to cool (& made dinner - vegetable lasagne for daughter & beef lasagne for rest of us)
When the concoction was blood heat I then added lemon juice, a table spoon of strong tea, yeast nutrient, gave it a stir & then added the yeast, gave it another stir, took the specific gravity (1.021), popped the lid on & sat it by the radiator. I have no idea what the SG is meant to be and I averaged out the amount of sugar that the recipes used - they ranged from 2 1/4 to 3 1/2 pounds in the recipes that I have.
I have got 4 different recipes for elderflower wine, so have sort of guestimated & amalgamated them & therefore this wine is a bit trial and error!