Recent content by Elderflower.

Hiya,I can`t say I have exactly the same experience,but I do occasionally see an oily film on some wines,I have never really worried about it.I imagine many country ingredients contain essential oils of one form or another,also if using sultanas/raisins,they often have vegetable oil on them...

Hi all. I have been a winemaker for many years and have always made banana wine in a similar way,simmering the fruit for a while in water in a jelly bag,then straining,adding sugar etc etc. As I tend to do 3-5 gallon batches,it takes a lot of gas on the hob! I have today instead thinly sliced...

It seems to be the way of the world with most things these days.Appearance over substance. We are sold stuff based on how it looks and only realise later that that is often not the most important property.

Wow that is a proper old school country wine,guaranteed to cure every ailment and would probably keep for decades :hat: Not my usual tipple tho,I like to have a few glasses in a sitting,and not sure if my BP would cope ;) If I did do it tho I think I would skip the tea as plenty of tannin from...

I am not surprised,they employ a low cunning.... I am aware using the chiller stuff is no guarantee of preservative free juice,but its a good start.Always worth reading the ingredients and also making a starter bottle up with a bit of the juice in to test it ferments ok before doing a whole batch.

Agree.I made both Ribena and Roses lime cordial wine,back in the 90`s and worked fine.A few years ago I tried again and neither worked. I assumed it was the change in preservatives,but the use of non fermentable sugars is a damn good point,I hadn`t thought of that. Always read the ingredients...

Kelper,Gloucestershire!

Further to my above Elderberry wine post.I let it open ferment for 3 days before sieving it in DJ`s. I had 12lb of blackberries in the freezer waiting to be put on,so I I defrosted them,covered in boiling water,added sugar to 1095 and then used the sieved elderberry must to get the whole lot...

Elder is terrifically resilient and grows in nearly all environments,there is loads near me and it is easy to get what I need without affecting the crop left for the birds. There is an attractive black leaved variety used as an ornamental in some gardens I do. I dont know about Warwickshire...

Hey! I struggled with the same dilemma,I hate topping with water,it just seems wrong and try and keep it to a minimum. Over the years I have acquired a lot of demijohns and they vary from 4.7litre all the way up to 5.3 litre(to the neck).I have labelled them now and always start in a large jar...

Cheers! I like the idea of the apple juice to counter the tannin.So opted for this,making 3 gallons; 3.9kg elderberries in fermenter. Simmered 4lb black bananas in a gallon of water for 20 mins then dissolved 2kg sugar in the `tea` Poured this on,all the usual stirring. Then 3x 1 litre bottles...

Time makes wine.I have a 50/50 with blackberry upstairs too,it finished last May,I am leaving it until this May to sample. Elderberry is in my experience minimum a year to mature,and better the longer it is kept the harshness is from the tannin,but over time this softens to make a lovely deep...

Cheers! I do elderberry most years too,3lb sugar,open ferment for about 5 days and its good,but like you say headachey,and best kept a couple of years to take the edge off the tannin,Just curious for anyones alternative ideas. I like the idea of Rhubarb and elderflower though,around at the same...

What are peoples best recipes for elderberry wine? I have just gotten last Autumns pickings out of the freezer in anticipation of a wet day tomorrow,so for me(as an outdoor worker) a day off and putting on my next ferment. I have 8lb of fruit that was very ripe when I picked it.Cheers.P.s...

This is one I have always wanted to do,and have access to fruit,but not got around to yet.Keen to know how it goes.Good luck!