Ingredients
- 30 heads elderflower
- 2 kg dextrose Or another fermentable
- 3 bags tea In 500ml water. Earl grey, jasmine & black.
- 1 packet champagne yeast (EC1118)
- 4 large lemons Cut into slices
- 16 litres bottled or filtered water
- 3 tsp honey dissolve in 100ml water
Servings: litres
Instructions
- 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.
Recipe Notes
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.
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