- 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
- 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.
- 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.
- 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.
- 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.
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