Elderflower and Gooseberry Wine
I made this years ago, it made a very pleasant Rhine type wine. Here's the recipe as far as I can remember!
Use about 1/2 pint fresh elderflowers. This is just the flowers taken off the stalks and packed loosley in a jug. Or about 25g of dried elderflowers.
Then about 1.5kg of gooseberries
250 ml grape concentrate
1 tsp pectolase
1 tsp acid blend or citric acid
Yeast Gervin no 5 woud be best
Squash all the goosberries and put them into a clean sterilised food grade bucket.
Pour the Elderflowers on the top.
Pour 4 pints of boiling water (two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders once the vigorous ferment slows down.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right. Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.