Jnay
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- Jul 11, 2013
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Hi I have a recipe for elderflower champagne but I would like to know how to
make it more alcoholic please.
This is the recipe and instructions.........
ALCOHOLIC ELDERFLOWER CHAMPAGNE
Grated rind of one lemon
500ml/1 pint of elderflowers
3.5 litres/8 pints of boiling water
1.3kg/3 lbs sugar
Juice of one lemon
Champagne yeast
Put flowers into fermentation bin and mix with lemon rind. Pour over boiling water and allow to stand for 4 days, stirring occasionally.
After 4 days strain through a fine sieve or muslin cloth. Stir in sugar, lemon juice and yeast. Keep at room temperature to ferment, try not to let it go down to 18°c.
When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days Strain in demijohn and allow to ferment fully.
Bring 200ml of water to the boil and add 70g of sugar. Allow to cool then strain the wine into a another demijohn leaving the sediment. Add the 200ml of sugar solution and leave in a warm place for 24 hours.
Siphon into champagne bottles seal with champagne corks and secure them in place with metal cages. The wine should be kept at room temp for the first 10 days. After this time it is moved to a cooler place, such as a cellar. They should initially be stored horizontally and over the next three months they should be gradually moved upside down. This can be done by placing the neck into sand. Chill for 24 hours before serving and do not disturb the bottle before opening.
Thank you everyone xx
make it more alcoholic please.
This is the recipe and instructions.........
ALCOHOLIC ELDERFLOWER CHAMPAGNE
Grated rind of one lemon
500ml/1 pint of elderflowers
3.5 litres/8 pints of boiling water
1.3kg/3 lbs sugar
Juice of one lemon
Champagne yeast
Put flowers into fermentation bin and mix with lemon rind. Pour over boiling water and allow to stand for 4 days, stirring occasionally.
After 4 days strain through a fine sieve or muslin cloth. Stir in sugar, lemon juice and yeast. Keep at room temperature to ferment, try not to let it go down to 18°c.
When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days Strain in demijohn and allow to ferment fully.
Bring 200ml of water to the boil and add 70g of sugar. Allow to cool then strain the wine into a another demijohn leaving the sediment. Add the 200ml of sugar solution and leave in a warm place for 24 hours.
Siphon into champagne bottles seal with champagne corks and secure them in place with metal cages. The wine should be kept at room temp for the first 10 days. After this time it is moved to a cooler place, such as a cellar. They should initially be stored horizontally and over the next three months they should be gradually moved upside down. This can be done by placing the neck into sand. Chill for 24 hours before serving and do not disturb the bottle before opening.
Thank you everyone xx