Bountiful Bristol Bulletin

Elderflower Champagne by nadiacatkinhillman
June 2, 2009, 9:56 pm
Filed under: Uncategorized


In about 2 weeks the heads of the abundant and pretty elders will be at their peak for the heart-warming process of cordial or champagne making. My room smells like a brewery today as the fizzing bottles bubble away in a bucket. The blooms are said to signal the beginning of summer while the berries warn of the end.

Here’s one recipe, but if you want a bit more of a kick, try adding a teaspoon of yeast to some warm water and using that to ferment this heady brew.

Its a proper science and one I am a total novice in. Can anyone share their tips with me and also, is there a way of measuring the alcohol volume of the finished brew somehow?


2 Comments so far
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What if you don’t want the carbonation so it’s more like wine?

Comment by Janet

As for measuring the alcohol content, you use a hygrometer (did I spell that right???) which you float in the brew/wine/whatever.

Comment by Janet

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