ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
How to make Elderflower Wine | Brewbitz Homebrew Shop
ฝัง
- เผยแพร่เมื่อ 19 ส.ค. 2024
- Here we show you how to make a stunning Elderflower Wine that's perfect for summer. This wine is so fresh, fruity and floral. What's more is it's super easy to make. What's not to love?!
Davin takes you out in the fields and shows you how to identify Elder, the flower and the best flowers to pick.
What You will need...
First, let’s look at the equipment you’ll need to brew your wine:
- Brewing Bucket with lid
- Demi-John & Air Lock
- Thermometer
- Spoon (Plastic or Stainless Steel)
- Pint Jug
- Muslin bag (or a strainer)
- Siphon (plastic tube)
- 6 Bottles and 6 corks
- Hydrometer (optional if you want to test the strength of your wine)
And now the ingredients:
- 1pint of Elderflower petals (50g dried Elderflowers if out of season) - www.brewbitz.c...
- 8 pints boiling water
- 3lb Sugar
- 1/2lb Raisins (or white wine enhancer)
- Grated rind of 2 Lemons
- Juice of the 2 Lemons (Or 2 tsp Citric Acid)
- Campden Tablets
- 1tsp Wine Tanning (or 150ml of Stewed Tea)
- 1tsp All Purpose White Wine Yeast
- 1tsp Yeast Nutrient
If you are in the UK and need any ingredients, then please support our website by buying your brewing ingredients or brewing equipment from us at www.brewbitz.com
For the full recipe, follow this link to our website - www.brewbitz.c...
How to Rack Off - • How to Rack Off Wine b...
How to Bottle Wine - • How to Bottle your win...
Get your brewing supplies at Brewbitz - www.brewbitz.com
You can also use Elderflower to make a spirit infusion. Gin & Vodka make brilliant elderflower infusions.
Or just pick some flowers, pop then in a vase and they will fill your room with a lush sweet scent of spring.
I leave my elderflowers overnight in a sealed plastic bag. Then they just need a shake and the flowers fall off easily and no stalks end up in the wine. I also make it in 5 gallon batches. It takes no longer to make than 1 gallon and lasts almost twice as long. ;-)
i want to make say 2 gallons do i double all the ingredients i.e 2 sachets of yeast and 2 cups of tea twice the sugar . do you times your elderflowers 5 gallons by 5 for all the ingredients? thankyou for any advice you can offer
@@vanessaschofield7927 Yes. However, if it's in a single container then one sachet of yeast is enough. Yeast reproduces very fast.
@@tonysuffolk thankyou tony so have i under stood it right if i use one brewing bucket i for each gallon i want to make i multiply all the ingredients (the yeast nutrient the wine vinegar by the number of gallons so for eg 2 gallons i double everything and all i need in one brewing bucket one sachet or measurement of yeast . thankyou for your advice i never brewed before and am waiting the elderflowers to come out . will the wine be drinkable after it has been bottled or do i really need to wait the 6 months for it to taste nicer
is it just the petals that fall away or are the nectaries included?
@@drandrewclarke The whole flower including nectaries.
I love that “James” has just been roped into doing this and probably just wants to go play Xbox or something 😂 nice work James 😁
Never forget the wood ear/jews ear/jelly ear. Whilst its not part of the elder tree, it mainly grows on it. It will grow on some other things but i tend to only pick from the elder trees for safety purposes as some mushrooms can make you quite ill or even death.
THE ELDER TREE - THE TREE THAT GIVE THREE TIME. FLOWERS - BERRIES - MUSHROOMS.
Back to me James! 🤣
I love flowers 💐 yeeee perhaps!✨✨✨✨
I remember my Father making some 60 years ago...
Gone off wee! 😂 I much prefer fresh wee
Legend
Started this and freezing surplus petals until I buy more lemons and raisins. Hopefully freezing the petals will work. I see the mention of Camden tablets? Where do you add them? Also, I now find myself saying hello to James, are we going to see him? Poor buggar, be good to put a face to his name so we know we’re saying hello to 😂
Hi. Freezing the flowers is fine and will keep.
The campden tablets come when you rack off the wine later in the clearing process.
And as for James, he is real. He prefers to be behind the camera. Glad to hear you say hi.
In tv & film, people always forget there is someone working the camera, so its my admiration to all those behind the scenes.
i am just starting this elderflower wine off. i added the campden tablet then let must coll over night then 12 hours later added the yeast. will i off added the yeast too soon will the campden tablet prevent the yeast from starting?
An elderflower tree? It's just called an elder.
Why would my batch be a darker brown? Everything was fresh, no stems, used tea for tannins but only recommended dose. Just about to rack it off to clear, seem to taste nice but just looks alarmingly dark 🤷🏻♀️ Any ideas? Thank you 🙏🏼
It could be the raisins, or it could be the stewed tea.
You’ll sometimes find that 2 fermentations with exactly the same ingredients can look different.
Perhaps stew the tea a little less next time or use less teabags.
Just remember to make a brewing diary and add your tasting notes to your recipe so you can make tweaks the next time you make it.
@@Brewbitz Thank you so much for your reply 🙏🏼 That makes sense. I’m a beginner so I’m not sure what I can and can’t do but really glad i found your channel 👍🏼
Made this the other day. The OG was 1.102, so if all goes well and the FG is 1.000, it will be 13.4%ABV
Good sir I would like to know how it went 2 years later.
Think i still have a bottle somewhere.
Haha cool , back to me james
BACK.TO.ME.JAMES.
I followed this lovely tutorial step by step. I got a plastic demijohn with an airlock, after a week I transferred the wine to it. But I have no bubble activity whatsoever. It is on the fourth day now and I see loads of tiny bubbles on the top of the wine in the bottle but not in the airlock. Is it gone wrong, did I do something wrong? Thank you in advance :(
Hi. Once you put it in the demijohn, it can take a few days before you see bubbles through the airlock.
Some things to check,
You dont have too much fluid in your air lock
You have a tight seal
It could have already eaten all the sugar, so its now eating and converting acids and compounds.
Just leave it and be patient.
@@Brewbitz thank you so much 💜
I didn't see when you add the Campden tablet, could someone let me know when to add this please? Cheers!
Ah - that comes in the clearing process - see our video for racking off - th-cam.com/video/iS3FEPEvRAM/w-d-xo.html
If a person was more inclined towards semi sweet wines, instead of dry wines, how do you change that, and at what state in the winemaking process do you introduce that? Maybe you could do a viideo on the sweetening process!? Love you videos, and just subscribed. Maybe you could also do a video on dessert wines as well (Ports, Ice Wines etc.)
Hi! There are a couple of ways to achieve your sweetness. One way is that you kill the fermentation before all of the sugar has been eaten away by the yeast. This is 'residual sugar' and is a characteristic of a sweet wine. You'll need to experiment when to stop your fermentation in order to get your desired sweetness.
Another way is 'back-sweetening' where you add a sweetener to the wine AFTER the fermentation has completed. You would use a non fermentable sweetener such that the wine doesn't start fermenting again in the bottle!
We use this wine sweetener -> www.brewbitz.com/chemicals-enhancers/280-wine-sweetener-50ml.html
It's good as you can keep adding small amounts until it is just right. Hope that helps!
Last question, in the video Davin (hope i got that right), left his bucket lid raised at the sides during fermentation. I am used to a sealed lid with an air-lock. Does it matter if i simply use a selaed lid an air-lock for this particular recipe ?
Hi. No it doesent, but it isn’t necessary. See my video on airlocks th-cam.com/video/8mJIaKC-7OA/w-d-xo.html
Hi Davin
Do you have any videos on how to make Damson Wine please I’m looking through your videos but can’t seem to find one
Could you please send a link if you have any please 👍
I have made elderflower wine last year with good results, however I didnt write down the process. This years is all in the bucket now and cooling, however I have a question. How do you stand at adding Campden tablet before adding the wine yeast, to kill the WILD yeast?
I would rather not if this isnt needed
Hi Jan. you can use the campden tab if you wish and leave for 24 hours before adding the yeast if you are worried about wild yeast.
Sorry but this video you dont mention Campden Tablet. It shows first stage of the process but no campden tablet. Additives were tannin, yeast nutrient then cool and add yeast. What I have done is add campden tab , leave at least 24hrs before adding the yeast.
Hi brewbitz you add vitB1 tabs crushed as a nutrient. Is this the same as the powdered yeast nutrient ?
Yes. Either is good.
Got some on the go! It looks very ‘milky?! but bubbling away and smelling wonderful.......
My yeast sachet said enough for 5 gallons, I put in half the sachet, could it be there’s too much yeast in it? 🥂
Hi. Sounds great. Yeast multiplies until there is no more food. So if you put 1 yeast cell or 1,000,000, they will multiply until they reach their max capacity in that
So adding the whole sachet would have just sped the process up a little. The milkyness is right and this will clear.
Thanks! Might start another batch this weekend. P.s. As using your recipe I tried to buy some stuff off your site, but not much on it!!!
Hi. Yep sorry right at this point in the week we have been rinsed of pretty much all the stock. Hopefully more stocks should arrive Tuesday.
Hi there. I'm waiting to start my first elderflower wine batch but my yeast order hasn't arrived. Can I add the yeast a day or so later than I made the mix? I have all the ingredients ready and I don't want the flowers to go off!
You can put the flowers in the freezer.
We're on day 3 and I've just given it a stir and it's smelling a bit weird, almost off, is this normal? This is the first time I've brewed anything.
The brewing process can make odd aromas. Yeast dont just eat sugar, they will also eat the compounds that make those aromas. Just bear with it.
@@Brewbitz thank you for the reply
I am so sorry for the stupid question but do you open up the airlock to let the gas out or not? I have this terrible fear of the airlock exploding and I want to make sure I am not doing anything wrong.
Hi. The airlock will work on its own. Just leave alone and all will be fine.
@@Brewbitz thank you so much!!! 💜
@@Brewbitz is there a chance you could make a video about how to back sweeten elderflower wine? Your videos are so nicely done and huge help for beginners. 💜
Hello Brewbitz, if i wanted to make a larger batch of the champage, is it as simple as doubling up on everything on the ingredients list?
Hi. Yep. Its as easy as that! 😁
Hi Davin, my elderflower wine has been in the demijohn now for just over a week. It was bubbling away nicely but has now stopped. Has something gone wrong?
Nope. Sounds like the fermentation has mainly finished. Leave it for another week, then test it with a hydrometer. If it has finished, rack it off, add the crusched campden tablet, leave it to clear.
Hello,
Thank you for the videos !
I was wondering : Coud I use spring bottled water instead of boiling water ?
Thx
No. Use tap water. Bottled water can lack dissolved oxygen and can also be high in minerals. Both can prevent efficient fermentation.
Hi. I am new to wine making, and in the process of making elderflower wine with a similar recipe to yours. However, I feel I may have made a mistake as the recipe I used stated that I strain the must from the bucket into the demijohn after 4 to 5 days which I have done, but I didn't rack off the sediment. It is bubbling away nicely in the demijohn but there is about half an inch of sediment in the bottom. Would it be a good idea to rack it off at this stage whilst it is still fermenting or wait until the fermentation has stopped? Obviously I don't want to affect the fermentation process whilst in full swing, but I don't want the sediment to affect the flavour either.
Hi it’ll be ok. Though you will have lost space in the semijohn to the sediment. When you rack off, do not be tempted to top it up with water.
@@Brewbitz Ok thanks for your reply, it's almost finished fermenting now so will be ready to rack soon. I find some sources tell you to top it up with water and some don't so it's a bit confusing!
If you want yours to taste waters and weak, top it up with water.
Otherwise, leave it. It will be fine. Some loss is inevitable.
Can we have metric please. Sugar and raisins are sold in grams and kilograms 👍
1 UK Pound (lb) = 454g. So 3lb would be just under 1.5kg.
Its awkward as a lot of the equipment is based on imperial measurements.
Here in the UK, we still use both
measures.
Hope this helps.
Can I do the same process but use cider yeast ?
Yep. You sure can. It will crate a slightly different feel, bubble and crispness. But yes it will work fine
@@Brewbitz Thanks for the reply, I've copied your video but used cider yeast, What's the reasoning behind stirring it every day?
hi just seen this video, don't you use pectolase ? I make wine from grapes from my vine and I was told that it was an important component. excellent videos easy to follow
amanda brooks pectolase breaks down pectin so you do not end up with a pectin haze which prevents a wine from clearing.
A lot of homebrewers put it in to every brew, but it is only needed if there is pectin in the ingredient fruit.
No pectin means no need for pectolase. :)
Hi David I haven’t got yeast nutrients today what else can I use or can I add tomorrow cheers
Hi. Yes you can add it at a later stage.
Cheers mate did your blackcurrant recipe last year was fantastic 👍🏻are the raisins in this recipe necessary ?
They help add some needed body. You could swap for 250ml red wine enhancer.
www.brewbitz.com/products/red-wine-enhancer-grape-juice-concentrate-youngs-definitive
Hi Brewbitz, does this recipe make a dry wine ? If it does how do I alter the process to get a sweeter wine ? Many thanks
You can use sugar from the supermarket, or use a white wine yeast instead of a champagne yeast.
Why don’t you use a whip wand ?
I do. Sometimes. But remember, its to knock the co2 out not whip air into it. So only use on a slow speed
@@Brewbitz I’ve taken a reading on my hydrometer and it’s reading .990 and looking at my graph is -1.3 alcohol???
Watch our youtube video which shows you how to read a hydrometer.
Hi Davin, I started this brew a few nights back but stupidly added 1 Camden tablet by mistake while I was pitching the yeast and yeast nutrient. Do you think this will have a negative or any effect what’s so ever. All the best cheers 🍻
Leave it 24 hours and pitch some more yeast to be on the safe side.
Brewbitz Homebrew Shop thanks for the help
Will this work for other flowers too? I don't have an elderflower.
Not all flowers are as aromatic. And some are not edible.
Roses work well.
Hi did that recipe come out sweet medium or dry? thanks
If it comes out to dry and can always back sweeten like you would with any other wines or meads. Just FYI.
Hi, can the elderflowers be frozen to make batches later on??
Try it and let us know how it turns out.
I really hope you see this. I have loose yeast with nutrient in it. How much should I use with all your other amounts?
widdley24 there are usually instructions on the packet for the quantity to use. But general rule of thumb would be 1tsp per gallon.
Brewbitz Homebrew Shop thank you Davin. Just adding it now! Ps. Love your accent!
Do you guys have a recipe or video coming for oak leaf wine? Thought this would be something right up your street :)
Nicko G's hi Nicko. I believe this is a spring wine. I'm sorry, I have not tried making this. And before I did I would need to look up and speak to a specialist as to the potential toxicity of oak leaves and how to process them.
I tried making it once ended up with some horrible brown liquid
Oh no 😢
Try again with my recipe.
Good luck.
Was thinking of ‘doubling up’ and making 2 gallons. Would I need to use 2 yeasts ?
1 sachet should be enough for up to 5gallons (23 litres).
Thank you 👍
Also when doing double, do I use 2 lots of tannin and nutrient ? Thank you
Hi. Yes. Double up.
1 5g sachet is good for up to 23litres (5gallons) so normally you only need 1 sachet of yeast.
How strong will this wine get?
It will probably be around the 14-16% mark. Your key is your hydrometer if you are making it your self.