Elderflower and Apple Wine

Elderflower and Apple Wine

This makes a very flowery tasting, light white wine that is excellent for social drinking. It keeps the strong taste of Elderflowers so do not be tempted to use any more flowers than stated or it will be overwhelming. You might even like to play it cautiously and only use ¾ of a pint of flowers if you want a more subtle less "Elderlfower Cordial" taste.

Despite its seemingly innocent taste, it still whacks a punch of 16% alcohol!

Ingredients -

1 pint of Elderflowers picked on a hot, dry day (or ¾ of a pint - see above)
1 Litre carton of pure, clear apple juice
3 lb. Sugar
Yeast
Citric acid
Pectolase
Water

Method -

Cut flowers off the green stems and wash lightly.
Pour over 3 pints of boiling water and leave to soak for 2 days stirring twice daily.
Strain off the flowers and discard.
Add the apple juice.
Dissolve the sugar in a pint of boiling water and add when cooled.
Activate the yeast and add to the must along with citric acid and pectolase.
Cover and leave in a covered fermenting bin for a few days, stirring daily.
Transfer to a demijohn and top up with water if necessary.
Ferment, rack and finish as usual (Bentonite may be needed to clear).

Makes a gallon (6 bottles) of light white wine at 16% alch.