Elder Flower Wine

Ingredients

 * 3 large heads of elder flower florets
 * 140 ml. white grape concentrate
 * 1 kilo white sugar
 * 1 teaspoon citric acid
 * 1 teaspoon yeast nutrient
 * 1 teaspoon grape tannin or a strong cup of tea
 * wine yeast
 * 1 Campden tablet

Directions

 * 1) Before you pinch the flowers, make sure they are suitable for wine making. There are some varieties that smell a bit 'catty'. The best way to check i the flowers are suitable is to pinch one between your fingers and smell it. Always pick the flowers when the sun is out and the flowers are dry and open.
 * 2) When you picked out the right flowers to use, strip the florets from the stalks and place them in a bucket. Add 2.5 liters of boiling water and leave it covered for two days. Stir it at least twice a day. On the third day. stir the yeast and a teaspoon of Sugar into half a cup of warm water. Bring it to boil in 0.5 liters of water. When its dissolved pour the syrup in a jar.
 * 3) Strain the flowers and add the liquid together with the citric acid and yeast nutrient (first dissolve it in a little warm water) with the syrup in the jar. Top the jar up to the shoulder with cold water. Fit a rubber bung and a half filled airlock and leave it in a warm place. Shake the jar daily until fermentation is completed.
 * 4) Rack the wine into a clean jar and top it up with cold water. Add a crushed Campden tablet. Refit the bung and airlock and leave the wine to mature in a cool place. Rack it every three months. The wine is drinkable in 9 months but is best if left for a year.