Sunday, 22 June 2014
Elderflower Wine 2014 - The Making Of ...
Stripping the flowers took less than an hour and I got rid of as many bugs as I found (which was lots). I put the flowers in the bucket with 2½ lbs sugar, 1 litre of white grape juice, 6 pints of unboiled tap water, a teaspoon each of tannin and pectolase, and a B1 vitamin tablet and a camden tablet, both crushed.
I put the yeast and a teaspoon of nutrient in on Monday morning, stirred it twice a day and then put the liquid into its demijohn Friday early evening, 20th June. The last stage took about five minutes, if you ignore all the sterilising malarky. The wine is a yellowy biege.