Last night we four intrepid explorers trooped into the furthest field. We were foraging for Elderflower heads to make Elderflower Champagne, to Hugh Fearnley-Whittingstall's recipe.
It proved a difficult task; 5ft stinging nettles, gorse and a rambling rose protected our most productive Elderberry tree, but eventually we had a decent stash.
The conconction is brewing in the dairy and it smells divine. I pop in now and again purely for an aroma-fest.
I'll let you know how we progress in a few days or weeks...hic!
It's a really nice recipe. I did the same one two weeks ago when some Elderflower heads were ready and will be doing the next batch to freeze on Wednesday. Enjoy!
ReplyDeleteTo freeze? Please tell me more?
ReplyDeleteOur Elderflower is only just ready, on account of being stuck up on a hill.
Hi,
ReplyDeleteyes we made our first batch using the same recipe last week. Tastes lovely, and not too sweet (unlike other recipes we've tried).
Couldn't get the batch to start fermenting naturally so after a few days in the bucket I added a teensy bit of bread yeast (powder mixed with teensy bit of warm water and sugar). Got it going a treat.
Just a word of warning, if you're making it in bottles rather than fermenting through a demi-john, then do release some of the gas from the bottles each day. We're using lemonade bottles (small and large) as these hold the pressure, but every day we let a little gas out. The first year we made the stuff there was so much pressure that the bottles swelled and became so round that they all fell off the shelf!
Haven't tried freezing it (have heard of people doing that for elderflower cordial), but that might be a good solution for longer storage.
It's meant to be drinkable after a few weeks I think, but we started the day after it went in the bottles (about 4-5 days after making it). I wanted the kids to be able to drink it, so didn't want it to ferment into too much alcohol!
We're hoping to make another batch in the next few days...
Big Mamma: OMG you're an expert!... oo just seen the 5yo chasing a chicken through the house!.... anyway, Thanks for all the info, will definitely do the yeast thing if nothing happens on Wednesday. We're getting some of those glass integral cork bottles from Ikea ... should be exciting when they pop!
ReplyDeleteThought we'd save the booze for Christmas. .... unlikely isn't it!?
They'll be none left for Christmas....who you kidding ! S x
ReplyDeleteSmiffy: Lying to myself has become an art form!
ReplyDeleteSounds YUMMY! There's actually an elderflower liqueur I really like a lot - St. Germaine. I thoroughly recommend it if you're looking for a tasty, sweet, fruity, alcoholic beverage to make a cocktail. Anyway, it was deeeeeeelicious. As I'm sure your champagne will be. :)
ReplyDeleteI didn't know you could make elderflowers alcoholic - I suppose most things can be fermented! I love that photo. They are beautiful flowers. Happy quaffing!
ReplyDeleteThe Vegetable Assassin: Apparently some Elderflower cordial at the bottom of a chilled glass of cava is very nice too, ..... I'm willing to try a bottle or two (purely as research obviously!)
ReplyDeleteDeer Baby: I am on a quest to make most of my garden alcoholic! (courgette moonshine anyone?..... oh, just remembered my glut of potatoes, ... Irish Poitin (pronounced Pocheen) here we come....
BTW. The smell from the elderflower champagne fermenting is really gorgeous.