Andy Hamiton’s delicious alcoholic elderflower champagne
The fizz that characterises elderflower champagne is a result of bottling before the fermentation process has finished, normally this process is started by capturing wild yeast. This can cause problems: namely, lack of alcohol, exploding bottles and disappointing results.
By using a bit of fermenting know-how you can make a sparkling elderflower “champagne” every year that may rival any real champagne (though I am biased since it’s my own recipe).
The first problem to look at is using wild yeast. Some areas can be wild yeast deserts meaning your champagne will never ferment. If you do manage to capture a wild yeast you never know which yeast will get to work on your drinks. Each yeast works differently so you can be in for a lottery of flavours and alcohol strengths. The only way around that is to add your own yeast and champagne yeast is the best option; this has the added bonus of making your elderflower champagne alcoholic.
My recipe doesn’t resemble a normal elderflower champagne recipe and it is essentially a recipe for elderflower wine which is then re-fermented. This means more reliable results and if you change your mind halfway through at least you are left with some great white wine.
There was a pleasant country belief that if the flowers were put into ale, and a man and woman drank it together, they would be married within a year. – Lesley Gordon, 1985
ALCOHOLIC ELDERFLOWER CHAMPAGNE
Grated rind of one lemon
1 litre/2 pints of elderflowers
3.5 litres/8 pints of boiling water
1.3kg/3 lbs sugar
Juice of one lemon
1 Packet champagne yeast
1 tsp yeast nutrient.
Put the elderflowers into fermentation bin and mix with lemon rind, lemon juice and sugar. Pour over boiling water and allow very gently stir until fully dissolved. Allow the water to cool to around 18°c – 20°c, then filter through a muslin cloth and add the yeast and 1 tsp yeast nutrient. Leave in a place with a steady temperature of around 20°c for 10-14 days or until the majority of fermentation has ceased.
When you are sure all the bubbling has ceased, strain into a demijohn and allow to ferment fully. About three months should do the job, keep checking with a hydrometer. When you get consistent readings over 3-4 days your wine will have fully fermented.
Bring 200ml of water to the boil and add 70g of sugar. Allow cooling then strain the wine into an another demijohn leaving the sediment. Add the 200ml of sugar solution and leave in a warm place for 24 hours.
Syphon into champagne bottles seal with champagne corks and secure them in place with metal cages. The wine should be kept at room temp for the first 10 days. After this time it is moved to a cooler place, such as a cellar. They should initially be stored horizontally and over the next three months, they should be gradually moved upside down. This can be done by placing the neck into the sand. Chill for 24 hours before serving and do not disturb the bottle before opening.
Any problems making alcoholic elderflower champagne?
It’s funny how so many people have the same problems when making elderflower champagne. I’ve noted most of them and hopefully, you’ll find help on my article Elderflower champagne problems from mould, no fizz to exploding bottles. Fed up with Elderflower Champagne? – Makes me wonder why you have read so far, that aside why not try out an elderflower Tom Collins.