Elderflower wine

1 pint fresh elderflowers
1 litre white grape juice
1 litre apple juice
700g granulated sugar
1-1/2 tsp acid blend (or citric acid)
yeast & nutrient

In a fermentation bucket, dissolve sugar in a small amount of boiling water and let cool. Add fruit juices & acid blend, make up to 7 pints & pitch activated yeast.
After 3 days, separate flowers from stalks and add the flowers in a weighted down straining bag . Ferment for a further 4 days. Strain through a sieve into demijohn, top up to 1 gallon & ferment out as usual.
Once it’s clear, de-gass it and bottle, mature for a few months. Its best drunk young.

For 5 gallons:

5 pints elderflowers
A one gallon white wine kit
1 sachet of yeast
2 litres of apple juice
5 tsp acid blend
4 kg sugar
5 tsp nutrient

Day 1: make up the wine kit and start it fermenting in a demijohn
In a 5 gallon fermentation bucket, dissolve the sugar in 2 gallons of boiling water

Day 2: To the sugar syrup, add acid blend, apple juice, nutrient and the one gallon of white wine.
Day 4: Add elderflowers
Day 8: sieve and put into demijohns/ secondary fermenters

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