A dry light wine easily made from a bottle of Elderflower cordial.
A very satisfying wine to make as it's so quick.
Ready to drink in just four weeks. It falls totally clear and bright giving a crisp and refreshing drinking experience.
Perfect with white meat or fish, but equally quaffable as a social wine or aperitief.
Mark the 5L point on a LARGE preserving pan, then add 2.5L cold water and the cordial along with the sugar. Stir well and bring to a rolling boil for 10 minutes stirring occasionally.
Dissolve the nutrient and acid in a small quantity of water and stir into the must along with enough water to make it up to your 5L mark and allow to cool.
Meanwhile sterilise a demijohn, airlock and drilled bung, along with a lidded container of around 600ml capacity. Add the yeast to the sterinised DJ and pour in the must, filling to the shoulder. Give it a shake and fit the bung and airlock. Put the remainder of the must into the extra container and store in the fridge for topping up.
After the initial vigourous fermentation has ceased, top up to the neck with the reserved must.
When fermentation ceases (After around a month) - indicated by no more bubbles passing throught the airlock and the wine beginning to clear, rack off into a clean DJ and leave to clear completely.
A sneaky taste at the point of racking should reveal a dry wine with a nice flowery bouquet.
Following the recipe should give a starting gravity of 1.090 dropping to around 0.990 producing about 13.4% abv.