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–+ servings

Sparkling Elderflower Wine

Sal Hanvey
Create your own sparkling wine from freshly foraged elderflower
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Prep Time 2 hrs
Fermenting Time 21 d
Total Time 21 d 2 hrs
Course Drinks
Cuisine European
Servings 15 bottles

Equipment

Ingredients
  

  • 3 kg Sugar And some extra to add directly to the bottles
  • 3 Lemons unwaxed, zested and juiced
  • 200 g Dried Elderflower; or
  • 50 Fresh Elderflower Heads Fresh is best!
  • 7 g Dried Champagne Yeast (1 pack)
  • 1.5 L Boiled Water
  • 8.5 L Cold Water

Instructions
 

  • Sterilise all utensils, including the wooden spoon
  • If using fresh elderflower heads, use a fork to take the flowers off into the bucket
    If using dried elderflower, pour directly into the bucket
  • Add the boiling water
  • Add the sugar
  • Add the zest and juice of the lemons
  • Add the yeast packet
  • Add the cold water
  • Stir everything evenly
  • Use the thermometer to make sure the liquid is at roughly 18C
    (Higher will destroy the yeast, lower will not activate the yeast)
  • Store in the dark, warm airing cupboard for 2-3 weeks with the lid on the bucket
  • Add 2 teaspoons of sugar into each Champagne bottle using the funnel
  • Using the muslin cloth as a sieve over the jug, scoop out the liquid mix ladle by ladle. The resulting liquid should be clear
  • Use the funnel to fill the wine bottles from the jug. You may have to repeat these steps depending on how big your jug is and how many bottles you can fill
  • Cork and label your bottles and add the metal cage, not forgetting to twist it tight
  • Store in the dark airing cupboard at room temperature

Notes

Wait four weeks minimum after bottling before cracking open and drinking your sparkling wine. Your sparkling wine should also be good for storing up to 18 months.
Each bottle will be approximately 9% ABV.
Keyword Elderflower, Sparkling Wine
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