Thank you. I suppose using Apple juice is better than plain sugar which I see in most recipes.Last year I used a standard turbo cider recipe and made 18 litres.
17 litres of Lidl Apple Juice,
3 Cooking apple liquidised in a blender,
1 litre of strong tea, made from 10 teabags,
1tsp of Pectolase,
1tsp of yeast nutrient,
1 small packet of cider yeast,
20 large elderflower heads.
I picked the elderflower heads on a warm sunny morning. I read that they are the right conditions for the plant to produce pollen, and this is what gives the flowers their flavour.
Secondly my fermenting vessel only holds 19 litres so I initially only used 12 litres of Apple juice.
I snipped the flowers from their heads so as not to use too much of the green stems, as they went into the fermenting vessel.
I then poured the tea onto the flowers. I then added 5 litres of apple juice, stirred thoroughly. Added the liquidised apples, and chemicals stirred again and then made up to 13 litres, with apple juice. Finally I sprinkled on the sachet of yeast. Fitted the airlock and left it to ferment.
Once this had fermented out I poured the liquid through a muslin sieve to remove the coarse flowers My sieve system was a piece of muslin, draped inside a brewing bucket, and clipped at the edge with clothes pegs. If you stretch the muslin tight, then some of your brew can bounce off as you strain it. I then added a further 3 litres of apple juice to the strained brew and left it ferment for a while. I then added a further litre and then another in two stages to make the final 18.
I use small stages because If I try to ferment 18 litres from the start it tends to come through the airlock.
Once the cider had fully fermented out I batch primed it with sugar at 10g of sugar / litre of cider.
If served chilled this priming is OK. If served at room temp it is very lively.
I like dry cider so didn‘t add any back sweetener.
i didn’t take any gravity readings, but turbo cider tends to end around 1.000
I’m lead to believe that 20g of sugar per litre will ferment out to 1% alcohol by volume, so you can roughly calculate the alcohol content from the information on the apple juice packaging. You will need to add a further 0.5% abv for the priming sugar.
Good luck and enjoy.
I mostly make beer but done a few ciders and elderflower champagne. I did a quick Google before posting here and saw a champagne recipe I.e. sugar but using cider yeast which didn't look right.Leon,
If you use sugar and water you get elderflower champagne, you can find a recipe for that within this Forum. There a few variants.
You asked for elderflower cider, hence the use of supermarket apple juice.
I’ve made both over the years. I personally prefer the cider.
I’ve got 60 litres of AJ waiting for the flowers to emerge in Northern Scotland, which are just coming out.
Which ever you make I also read that adding too many flower heads can make the end product gloopy.
The elderflower also has its own yeast so you could kill this off with Campden prior to starting your fermentation. I didn’t do this.
I have since noted the number of messages you have posted, so I may have not respected your brewing experience and put it too much detail, but it may help anyone else considering making EC.
There used to be a YouTube vid on how to make.
I have tasted one or two commercial elderflower ciders. I don't know the methods they used, but I would guess it was the above method of adding the elderflower flavour after the cider was finished. I think this misses out on the potential magic of fermenting elderflowers in that they can produce a lot of higher/ deeper flavours from being fermented.I used to work for a cider company, and we used to infuse the already fermented cider with both fresh, and dried flowers overnight.
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