A curious result of fermenting roses is the cushion like, inflated petals in the must.
A healthy looking fermentation in the demijohn.
A single bubbling airlock. Each bubble a little bit more alcohol.
Making the Elderflower made me think of other flower wines I’ve made. Rose petal has been wonderful though infrequent, bizarrely most rose growers want to enjoy them on the plant rather than brew them!
Rose petal 2010
About a pint of petals, (in this one I’m using a mix of varieties, the heavier the scent the better.)
6 pints water
1 litre white grape juice
Citric Acid (1 lemon)
Cover the petals in water, add sugar, juice, citric acid and a campden tablet. Leave 24hrs. Add wine yeast and nutrient. Leave for 5 days then strain into a demijohn with an airlock.
Now then, I’ve never had much luck with Elderflower wine…Well not that it goes wrong or anything, just that I’m not that keen on it, but then I prefer a red…
As most of my wines come out dry and strong, my Elderflower always seems a bit strange, perhaps too many flowers. This year I plan to use less flowers and hopefully it will be less like cat pee.
1 pt flowers, removed from stalks
1 Lemon, juiced
6pts cold water
1/2 cup strong tea
Ferment in a bucket for 2-3 days stirring daily then strain into a demijohn, fit airlock and wait an month or so…