UCKFIELD WINE CIRCLE

2006 SET SHOW RECIPE

Elderflower Wine (Medium Dry)

Ingredients (to make one gallon)

12 Medium sized heads of fresh Elderflowers

2 ¼ lb White Sugar

21b Sultanas

2 Medium sized Oranges

1 Lemon

1 Teaspoon of wine yeast

1 Teaspoon of yeast nutrient

1 Campden tablet

Water to 1 gallon

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Method

1) Gather the flowers on a sunny day; strip the petals from the green material and discard the green material. Place the petals into a sterilised bucket and cover with 3 1/2 pints of boiling water.

2) Place the juice and the zest of the lemon together with the juice from the Oranges, the sugar, chopped sultanas, and the Campden Tablet into the fermentation bucket, and stir until the sugar has dissolved.

3) Add a further 3 pints of cool boiled water, leave for 12 hours, and then add the activated wine yeast and nutrient.

4) After 4 days strain into a second sterilised bucket. Allow the liquid to remain in the container until the vigorous fermentation has subsided, then transfer the liquid into a sterilised Demijohn, top up and fit a fermentation air lock.

5) After a further 6 weeks, siphon the liquid into a fresh Demijohn top up and continue fermenting until bubbles cease to escape from the air lock.

6) Siphon into a fresh Demijohn, add a further crushed Campden Tablet and leave to mature for 6 weeks. Sweeten to 1.000 sg

This wine is intended to offer the individual winemaker an opportunity to exercise their skills within a basic recipe.

The main ingredients of this recipe must be adhered to, ie.: those that appear above the line in the recipe.

Minor variations may be introduced, which should not alter the characteristics of the wine in the judge’s view. The suggested method may be varied as long as the wine retains its characteristics. If you require any assistance, please ask.