Hi all!
I want to make a elderflower wine from dried flowers, but I have found a few different recipes. Some use raisins, others grape concentrate, others no "body" additive.
How strong (in taste) are elderflowers typically? From what I've read, I think about 1 oz (dried) per galleon is my best bet, but if I'm going to use concentrate, I'm afraid I might end up losing the flowers' taste. Anyone has tried making/drinking this wine?
I also have a more generic question related to this: many websites and books (e.g. Jack Keller's) list "Grape Concentrate" as an ingredient... Would you use Welch's? I have made wine purely from Welch's before and found it OK, but the flavour is quite characteristic at 3cans/galleon. As an additive, only 1 can/galleon is suggested... have you done it before? Do you taste the foxiness? Or do you use something else when thinking "grape concentrate"?
Thanks!
I want to make a elderflower wine from dried flowers, but I have found a few different recipes. Some use raisins, others grape concentrate, others no "body" additive.
How strong (in taste) are elderflowers typically? From what I've read, I think about 1 oz (dried) per galleon is my best bet, but if I'm going to use concentrate, I'm afraid I might end up losing the flowers' taste. Anyone has tried making/drinking this wine?
I also have a more generic question related to this: many websites and books (e.g. Jack Keller's) list "Grape Concentrate" as an ingredient... Would you use Welch's? I have made wine purely from Welch's before and found it OK, but the flavour is quite characteristic at 3cans/galleon. As an additive, only 1 can/galleon is suggested... have you done it before? Do you taste the foxiness? Or do you use something else when thinking "grape concentrate"?
Thanks!