Jim’s Elderflower Champagne Recipe
Bright, fresh, heady floral elderflowers go into this champagne. Whatever you do, wait for the fermentation to finish before bottling!
Or another fermentable
In 500ml water. Earl grey, jasmine & black.
champagne yeast (EC1118)
Cut into slices
bottled or filtered water
dissolve in 100ml water
Sterilise the FV and all implements.
Dissolve dextrose/sugar in 1l warm water – heat and stir till dissolved.
Add everything apart from the yeast and the honey water to your sterile fermenting vessel (FV).
Rehydrate the yeast in 100ml lukewarm water.
After 30 minutes, check the temperature of the bucket. If room temp, then pitch in and stir.
Measure OG with a hydrometer. Should be around 1.055.
Wait 2 weeks until bottling.
Syphon to another sterile vessel.
Measure final gravity – should be around 1.004 (7% ABV). If it’s around 1.010 then don’t bottle yet!
Add the 100ml honey water (for your bubbles!).
Bottle in brown glass bottles or soft drink bottles – keep in a cool dark place.
Drink after 2 weeks.
Conclusion – amazing. Slightly cloudy, very well carbonated! Fresh aroma and taste. And not too dry.
Tasted after 2 weeks in bottle. Ready to enjoy! A good improvement on last year.