The elderflowers are blooming in my yard so I thought I'd have a go at recreating my favorite childhood beverage: Elderflower pop. I think most people call it elderflower champagne, but the version I remember was very low in alcohol and I think more akin to a soda than a wine, with just enough fermentation to produce carbonation.
There are many recipes on the internet: I decided to roughly follow this one, which is on the lower end of the sugar/alcohol spectrum. It's also a really small batch (1.5L) so I'm not out much if it's a spectacular failure. I'm going to try it with native yeast first, and if that doesn't work I figure I'll try another batch (or maybe even rescue this batch) with a little wine yeast. I'm also going to do the fermentation in bulk rather than in bottles as the recipe suggests, so that I can measure specific gravity and see how it's proceeding.
Does anyone else make this? I love the flavor, and I'd be interested to hear any suggestions or alternative approaches.
There are many recipes on the internet: I decided to roughly follow this one, which is on the lower end of the sugar/alcohol spectrum. It's also a really small batch (1.5L) so I'm not out much if it's a spectacular failure. I'm going to try it with native yeast first, and if that doesn't work I figure I'll try another batch (or maybe even rescue this batch) with a little wine yeast. I'm also going to do the fermentation in bulk rather than in bottles as the recipe suggests, so that I can measure specific gravity and see how it's proceeding.
Does anyone else make this? I love the flavor, and I'd be interested to hear any suggestions or alternative approaches.