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Winemaking
Elderflowers have long been used to relieve colds. To preserve the health benefits of the flowers for longer, you can make syrup, liqueur, or wine from them. Elderflower wine tastes great both dry and semi-dry. The drink is easy to make—just a bit of willingness and patience. You can collect the raw material for free during a walk.
Recipe for elderflower wine
Preparation:
Thoroughly wash and rinse the fermentation vessel with Turbo Metabisulfite or sodium percarbonate - Oxi Turbo.
In a pot, dissolve 1.5 kg of sugar in 1 L of boiling water. Pour boiling water over the dried elderflowers, scald and chop the raisins, then add the remaining ingredients, that is the zest and juice from the citrus fruit. Once cooled, transfer the mixture to a fermentation vessel and top up with water to 10 L. When the must temperature is 25°C, add the yeast and nutrient. After 10 days of fermentation, add the remaining sugar in the form of sugar syrup. After another 5 days, separate the solids from the wine (through a sieve) and leave it to continue fermenting. After 3 months, the wine is ready to drink.
