In this video, Jim quickly runs through how to make a simple elderflower sparkling wine.
Recipe:
2 elderflowers (approx)
100g brewing sugar
Juice and rind of half a lemon
1 litre of room temperature water
In a large bowl, mix the all the ingredients together and cover. Leave somewhere warm for 24 hours.
Strain off flowers and lemon and pour into a clean, ideally sterilised, 1 litre bottle/jar. Leave an inch of air or so at the top of the container.
Store at room temperature for around a week to ferment out. Wild yeast is unpredictable so this may take slightly longer.
It is VERY IMPORTANT that the bottle is 'burped' daily to allow the build-up of pressurised gas to be released. This means undoing the bottle lid a little to allow the gas to escape, but not allowing the liquid to fizz out (you may need to reseal the bottle lid and wait a few minutes before going again). Each time you do this, keep repeating the until the gas is no longer hissing out. FAILURE TO DO THIS STAGE WILL LIKELY RESULT IN EXPLODING BOTTLES! The technique for this is much like when someone shakes your bottle of fizzy pop and you have to gently and patiently let the pressurised gas escape.
Continue to burp and monitor your bottle of sparkling wine until it has calmed down enough to remove the lid without frothing over.
Once at this gently sparkling stage, put the lid back on the bottle and chill it in the fridge.
Serve in a tall glass, perhaps with a slice of lemon and ice.
Here at Forage Box, we love our wild food. Foraged food broadens the mind, tantalises the palate and is kinder to the environment, so isn't it about time you went wild?
www.foragebox.co.uk
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