Make your own Elderflower Champagne or wine at home.
This kit is perfect for Elderflower Champagne, but can also be used to make Blackberry Wine, Rhubarb Wine, Strawberry Wine, etc...
This kit contains the main equipment, yeast and steriliser to make up to 10 litres (2 gallons) of fantastic wine at home.
5 in stock in stock
In stock & you can pre-order more if required
Item in stock
Availability: 8 Jan
Make your own wine at home from fruit, vegetables, flowers, grapes and much more.
This kit contains the main equipment, yeast and steriliser to make up to 10 litres (2 gallons) of fantastic wine.
In the kit...
Fementation bucket with airlock
Sparkling Wine Yeast - perfect for creating wine with bubbles :)
10 x 1 litre bottles
What you need to add (which you probably have at home)...
Jug for measuring
8 large Elderflower Heads
5 Tbsp White Wine Vinegar - good quality
10 litres of water
How to use the kit to make Elderflower Champagne
Using the steriliser, sterilise the bucket & spoon.
Add the water to the bucket
Add the sugar and stir to dissolve.
Wash the lemons & grate off the rind (the yellow bit) and add to the bucket (leave the white pith)
Squeeze the lemons and add the juice to the bucket.
Make sure the elderflowers are free of bugs and use the least amount of stalk possible. (do not rinse)
Add them to the bucket and stir.
Pour on the sachet of yeast.
Fit the lid and fit the airlock (half filled with water) into the into the gromet in the lid.
Put somewhere at around 20°C for 5 days for the fermentation to complete.
Using the funnel with the straining disc fitted, put this in the first bottle.
With the bucket higher than the bottle, use the siphon to draw the champagne from the bucket, being careful not to disturb the sediment at the bottom of the bucket into the funnel as this will catch any unwanted petals.
Fill the bottles, but leave a 3cm gap at the top.
Screw on the caps.
Put somewhere where they will not be moved.
Fermentation will continue in the bottles and they will become firm to touch.
In 4 - 6 weeks the champagne should be clear and ready to open. If left longer it will improve.
Chill before opening.
When pouring, do so in one slow continuous pour to avoid disturbing the sediment