Method to make Elderflower Champagne
1. In a spotlessly clean clear or white container, dissolve your sugar in 4 litres of hot water, stir and then add 2 extra litres of cold water.
2. Stir the Elderflower heads. Vinegar, Lemon juice and zest into your water and sugar mixture.
3. Cover with a clean piece of muslin, leave to ferment in a cool, airy place for a couple of days, check fermentation then leave for a further 5-7 days.
4. Prepare 6 x 1 Litre bottles preferably with swingtop lids or large plastic torpedo shaped bottles ready to decant your fizz into in about a week's time.
At last the Elderflowers were ready to pick a few days ago and so the alchemy began. We are actually at day three in the process and tiny bubbles are appearing on the surface of the brew to which I did add a tiny pinch of yeast to kickstart fermentation on day two. So far I think all is going well and I shall now put the solution away and wait until next week when we should be at bottling stage. Stay tuned for the next scintillating episode of Moonshiners!
Day One
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