Sounds good Sabina. No idea,
Submitted by getsett on Wed, 05/16/2012 - 13:51In reply to A newbie all over again! by Annec
Sounds good Sabina. No idea, I'm afraid, what they call them in Italy - or if they use this sodium or potassium metabisulphite but I see that if you put Campden tablets into ebay UK there are a lot of sellers and they seem to post to the EU. This is the first one which came up. The Cntrl click does not seem to work but you can copy the link and paste it into your browser. 50 tablets would keep you busy in wine etc brewing for a while! http://www.ebay.co.uk/itm/Youngs-campden-tablets-pack-50-camden-tablets-/180798482996?pt=Home_Brew&hash=item2a186dea34#shId
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mmmmm..
Submitted by Flip on Wed, 05/16/2012 - 14:33In reply to A newbie all over again! by Annec
I used to love Elderflower Champagne, my old Nonna used to make it (seem to recall Ginger somewhere in the recipe) would love to make some but haven't found a recipe until now will give it a go..
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Elderflower champagne recipe
Submitted by Sabina on Thu, 05/17/2012 - 03:50In reply to mmmmm.. by Flip
Last year's recipe that worked out really well... again - everything needs to be sterilised...glass etc washed and then heated in the oven like jam jars - and if you use plastic bottles at the end, soak in water with a bit of bleach in and then rinse well. pick approx 35 flowers... dissolve 2.5 kg of sugar in 5 litres of boiling water, leave to cool a bit, then add 2 more litres of cold water, plus the flowers, 2 tablespoons white wine vinegar, juice and zest of 5 lemons and 1 orange (but expect you could substitute the orange for some grated ginger). Leave it in a bucket covered with a clean cloth for 2 days - it should start bubbling a bit - but if not, add a pinch of dry baking (bread yeast). Give it a good stir, then leave, covered for another 4-5 days. Strain off through muslin then leave to settle for a few hours or overnight (you'll get a lot of sediment sink to the bottom) then siphone off and put into bottles. Ready to drink after 1 week. If you use plastic bottles do keep an eye on them - and if they start bulging let the gas out...last year, the first bottle I did that to practically exploded and the "champers" flew up and hit the ceiling - would have been great on an F1 victory podium! I realised it was better not to fill bottles right up to the top - and to open them up every so often anyway. Even so - 6 months later it was all still fizzy! It has a very "fruity" flavour...and in fact I used a bit less sugar than the recipe called for, and it was not overly sweet...if I made it again I might even use a bit less 2kg or just under. It was very popular...but quite potent - so be warned!
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Very nice added to prosecco.
Submitted by alma on Thu, 05/17/2012 - 11:27In reply to Elderflower champagne recipe by Sabina
Very nice added to prosecco. My stepdaughter made both the cordial + champagne for her wedding and guests could choose which to add to their prosecco (well before the actual meal), according to how potent they wanted it to be.
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