What a perfect antidote to a cold wet Winter’s day Downunder! Loved this Hugh - yes please, keep the recipes coming. Anything to either make wine etc from scratch or to add to store bought to enhance the flavour and make it unique. 😉
@@seanmckeown6120 I does depend on the fruit you use but in short, very by this recipe. stronger than table wine. Maybe 16%. It's not a wine to keep over long, but should last several months in the fridge but watch the pressure!
I knew I was going to like this video before I watched it! I have tried to make elderflower champagne before, but the addition of strawberries look like it elevates it to a new level. Wine recipes have got to be my favourite type of content from your channel, but to be honest all your videos have been good (You certainly haven't made a duff one yet!)
my dad used to make blackberry wine in the '70s. His elderflower champagne exploded in the spare room while they were on holiday, giving me quite a shock. I look forward to trying your elderflower and strawberry recipe next year.
Thank you! You added helpful information such as how to know when to pour from the fermenting bucket, the process of burping the soda bottles and the use of the jug to avoid extra sediment. Also, nice to see the product being enjoyed!
It’s summer again and today I just filtered and bottled a batch of this wine! Just a little longer to wait before we can enjoy it! Thanks again for the recipe!
Perfect for Mother's Day Mimosa Brunch! Loved this video because now we can make our own unique and natural sparkling wines! Thank you for teaching us and yes, please video the brandy, or any hard liquor recipes!
Sloe gin...tick,. Elderberry wine... tick Blackberry wine....tick I have lots of blackcurrants in the freezer too ;-) Elderflower is long gone before strawberries are ready here. Do you collect them and freeze them? Incidentally, the flower heads (and, indeed, the berries) come off the stalks so much easier with a fork.
Followed your wonderful video series to make the elderflower wine and you have got myself and my wife hooked on it. Picking elderberries this afternoon to have a go at a red. We cant wait to try the elderflower wine at the beginning of next year but it smells wonderful. Thanks again for your videos.
That would be amazing thank you, the instructions out there arent up to your standards. We are currently separating the berries from the stalks.... prior to freezing. Do you heat the berries at all before making the wine?
Saw this video a couple of years ago and brain marked it to try. Didn't get my act togeather in time last year but now I have my bucket on the go and am 24 hours into its initial ferment. I had a slight fizz when I lifted the lid this morning. I added 750gm of strawberries which I love rather than the recommended 500gm but this might be have been too much as the aroma of strawberries is overloading the the elderberries. I was thinking of adding a dash of Angostouras Bitters, but went with a knub of ginger instead after seeing your cordial video. I'm not a fan of dry wines so my neighbour, who was into brewing, gave me some 'xylitol' a sweetener which yeast can't convert. We live in interesting times 😊
Blackberry wine is one of my personal favorites to make. Of course I have the problem of having to not eat all the blackberries I pick in order to have leftovers for wine making.
thought i'd seen your vid on elderberry champagne.. this one seems much better :) will be the perfect mixer to go with the bilberry cassis :) ..and paracetamols :)
Hi Cathy 🙂 You certainly could - just leave out the elderflower! When we do that we add a couple of vanilla pods because strawberry & vanilla is amazing! Hugh
@@EnglishCountryLife thanks. I bought the yeast. 2 weeks to wait... ugh! Another question, when the champagne is ready, how long can it in keep? And does it need to stay in the fridge or a dark cupboard would work too?
Looks great. So do you release the cap after about 1 week and then seal it up again and put it away for a few weeks, or once you open the cap have you to drink it straight away before it goes flat. thanks
When the sides of the bottle are hard there is too much gas so release some. You need to do this repeatedly until violent fermentation ends. Then let the final fizz build up, refrigerate & consume in a couple of months. Hugh
@@EnglishCountryLife Great... I look forward to trying that in the next month when the elderflower is in full bloom. Just one more question, Could I transfer it to a sealed glass bottle from a plastic bottle after releasing the gas for the first time, or would it distroy it
@@something2tell You would have to wait until fermentation is complete. Get it wrong & the glass bottle will explode. I don't recommend it. I will produce a new recipe this year to cover how to achieve this.
Would be good to have a written recipy as I can't seem to find any subtitles for the video and I can't quite catch all the commentary. Looks good, would love to make some.
Just when I thought things could not get any better. I love Elderflower Champagne in any event. We do not have any elderflowers left here to harvest fresh. So this will be one for next year I think. Or could you add dried elderflowers or elderflower syrup. Just a thought. Do you recycle the plastic bottles or do you buy in new bottles. And will this keep for a little while or will it have to be used up within a short period of time. Sorry for lots of questions but Sounds lovely in any event. Very interested in all sorts of preserving and using the wild larder. I have my eyes on some Sea Buckthorn berries at the moment to make a cordial that can be turned into a Kir for Christmas. I bottle in small hex bottles and then pop into the baby steriliser. Keep up the good work. Best wishes to you both Tricia x .
Another super helpful and fun video! Just wondering how long it took to complete in the total? From forage to drinking, was it 3 weeks? Any help would be great! I’m just waiting for my first wine to clear up, then it’s on to bottling and drinking!!
Hiya Hugh, great video, every stage very well explained, could i use this method with Rhubarb, i was going to just make Rhubarb wine, but after seeing your video, think it's time i tried some fizz....thanks 👍🏻
Hi Hugh, I made the Rhubarb Champagne from your Elderflower and Strawberry recipe, nice fizz, you can smell rhubarb, but not much taste of rhubarb, it's still ok to drink, I made 5 bottles and drank 3 lol, I used 4 and a half pound of rhubarb, I'm thinking of doing it again this time adding some strawberries or raspberries
Why not strain it into a demijohn, then let it ferment to dryness and begin to clear a bit. You could then add a bit of sugar to the bottle and let it ferment again. That way there wouldn’t be as much sediment in the bottle. I’m a bit of a newb though so guessing there’s a good reason why. Interested in your thoughts
There is a risk that high alcohol will kill the yeast that way (depending on the yeast type). It absolutely could work but I would use a high alcohol yeast (e.g. champagne yeast) & reduce the initial sugar loaf. I may well try something similar but it needs a carefully tuned recipe to a specific yeast. It will also be incredibly dry as all the sugar must be fermented out in the demijohn before charging the bottle.
Planning on making this at the weekend... but confused brewers yeast days not to be used for brewing... so should this be brewing yeast or yeast nutrient???
'I didn't get how much water you used. And will mit not taste too little wth so few flowers? As to the fizz, I didn't see you make a 2d brewing, did you? If not, how did you get that carbo fizz bubbly please?Sounds good! I'd leave out that noise (music).
All the quantities are given in the video. The mixture is bottled before fermentation is completed so there is no need to prime the bottles. Feel free to leave the music out when you make your own videos with the recipes that you develop.
It doesn't need to be that acid tbh, just the acid side of neutral. 6.5 would be fine. I will get put some pH paper in next year just for you (and because I've no idea what the level is!🙂) Hugh
Hi, my brew was fermenting well for 48 hours then just stopped even after a vigorous stir. The bucket is in view of the sun, could it have got to warm? Can I add more yeast?
If you left out the raisins, would this have enough yeast from the flowers themselves to ferment properly without adding extra yeast? One of the reasons I want to make elderflower champagne is because I don't have to add extra yeast. Also, do you lessen the amount of sugar since you add naturally sweet strawberries? Is there a ratio for that? Sorry for all the questions!! Thanks so much!!
The raisins don't affect which yeast you use, they just improve the mouth feel. Similarly the strawberries don't affect the amount of sugar - just the taste. You can try to use wild yeast if that is your choice, but I find it can be unreliable.
@@kmconlon81 Meaning that different strains of wild yeast behave differently. Some are wonderful, some cannot produce much alcohol, some give off flavours. Great wine yeasts were developed to avoid uncertainty
I used to put balloons on the top of the bottles when I made ginger beer to stop the bottles exploding…do you think this would work with your champagne recipe “
It's a good thing if you inmediately cool the strawberries to 4ºC in the refrigerator. This stops them from fermenting and going bad. We don't remove the green sepals until we process them to prevent loss of flavour.
Why is the yeast necessary if the elder flowers have a natural yeast in? also why are you using lemon juice to lower the Ph I thought it made it more acidic, isn't there enough acidity in the strawberries?
I use a known yeast as wild yeasts can be highly unpredictable in effect and flavour. Yeast likes a slightly acidic environment & without the lemon this is almost neutral
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Your best video 👍👍🔔🌷❤️💖
Thank you so much 🙂
THUMBS UP BEFORE THE VID STARTS, THE END RESULT LOOKED PERFECT, >>SUMMER IN A GLASS
Thanks Michael!
What a perfect antidote to a cold wet Winter’s day Downunder! Loved this Hugh - yes please, keep the recipes coming. Anything to either make wine etc from scratch or to add to store bought to enhance the flavour and make it unique. 😉
That's easy enough! There are so many things I would like to share. I just need more hours in the day 😁
English Country Life understandable! 😉
Blackberry gin
Blackberry wine
Another amazing video
Thank you
Righto Louise 😉
Now this is what I was looking for. I've gotta try this. Thanks 😋
You’re welcome 😊 Do let me know what you think when you make it? Hugh
Beautiful! I love to watch your videos. Yes blackberry wine and sloe gin would be great!
Shall be done sir! Hugh
This is definitely getting made
You won't regret it!
Anothet couple of questions Hugh if it's not too much bother... how alcoholic is the wine and how long does it stay "fresh" in bottles??
@@seanmckeown6120 I does depend on the fruit you use but in short, very by this recipe. stronger than table wine. Maybe 16%. It's not a wine to keep over long, but should last several months in the fridge but watch the pressure!
Very cool, thanks
You are very welcome
ooh yes show all please, I was going to attempt a pear and blackberry cider/perry
Will do 😉
I knew I was going to like this video before I watched it! I have tried to make elderflower champagne before, but the addition of strawberries look like it elevates it to a new level.
Wine recipes have got to be my favourite type of content from your channel, but to be honest all your videos have been good (You certainly haven't made a duff one yet!)
Thanks Alan! I do enjoy wine making, there are do many underappreciated flavours out there! Hugh
my dad used to make blackberry wine in the '70s. His elderflower champagne exploded in the spare room while they were on holiday, giving me quite a shock. I look forward to trying your elderflower and strawberry recipe next year.
You do have to vent elderflower champagne! Would you like our blackberry wine recipe? Hugh
English Country Life I’m hoping to move soon so hope to make some next year.
Thankyou looks wonderful.
Thank you!
Brilliant....AGAIN! I’ll be definitely trying this 1 come next June!!
It's well worth a go!
Thank you! You added helpful information such as how to know when to pour from the fermenting bucket, the process of burping the soda bottles and the use of the jug to avoid extra sediment. Also, nice to see the product being enjoyed!
I'm glad you liked it. Let's hope for a little sun to enjoy some! Hugh
Ok I have all my stuff ready, about to put it together. Excited.
Great, let us know what you think?
@@EnglishCountryLife ok I’ve bottled it wondering how many days it needs to sit before it’s ready
@@MackerelCat Keep releasing gas every day. When its a gentle hiss and the sediment isn't disturbed by violent frothing, its done
@@EnglishCountryLife wonderful! I will report back on the drinking. Mine is more peach coloured than yours but smells amazing.
@@MackerelCat Excellent, please do let us know what you think 👍🙂
It’s summer again and today I just filtered and bottled a batch of this wine! Just a little longer to wait before we can enjoy it! Thanks again for the recipe!
Fantastic - enjoy!
Perfect for Mother's Day Mimosa Brunch! Loved this video because now we can make our own unique and natural sparkling wines! Thank you for teaching us and yes, please video the brandy, or any hard liquor recipes!
Will do - just for you!
Finally your back cant wait I just finished my red I made earlier in the year couldn't wait for aging it lol.
So sorry, I've been working a lot lately, I will try to do more! Hugh
No worries I expect these videos to take there time cos of the fermentation process cant wait for more .
@@pumpkineater69seven17 They do indeed. I have a second part of Lilac wine to do soon!
Sloe gin...tick,.
Elderberry wine... tick
Blackberry wine....tick
I have lots of blackcurrants in the freezer too ;-)
Elderflower is long gone before strawberries are ready here. Do you collect them and freeze them? Incidentally, the flower heads (and, indeed, the berries) come off the stalks so much easier with a fork.
I detect a theme 😉
;-)
Looks amazing will give this a try…stay blessed
Hope you enjoy it Isabella 😀
Wonderful video! Hello from Canada.
Thanks Ray - perfect time of year for it - I've just been picking strawberries 🙂
Followed your wonderful video series to make the elderflower wine and you have got myself and my wife hooked on it. Picking elderberries this afternoon to have a go at a red. We cant wait to try the elderflower wine at the beginning of next year but it smells wonderful. Thanks again for your videos.
Thanks Jonathon! I must film our elderberry recipe when I have a minute. Hugh
That would be amazing thank you, the instructions out there arent up to your standards. We are currently separating the berries from the stalks.... prior to freezing. Do you heat the berries at all before making the wine?
Saw this video a couple of years ago and brain marked it to try. Didn't get my act togeather in time last year but now I have my bucket on the go and am 24 hours into its initial ferment. I had a slight fizz when I lifted the lid this morning.
I added 750gm of strawberries which I love rather than the recommended 500gm but this might be have been too much as the aroma of strawberries is overloading the the elderberries. I was thinking of adding a dash of Angostouras Bitters, but went with a knub of ginger instead after seeing your cordial video.
I'm not a fan of dry wines so my neighbour, who was into brewing, gave me some 'xylitol' a sweetener which yeast can't convert.
We live in interesting times 😊
Sounds fascinating!
Blackberry wine is one of my personal favorites to make. Of course I have the problem of having to not eat all the blackberries I pick in order to have leftovers for wine making.
I keep wondering if I can make blackberry and apple crumble wine 😁
thought i'd seen your vid on elderberry champagne.. this one seems much better :) will be the perfect mixer to go with the bilberry cassis :) ..and paracetamols :)
Not sure who did elderberry champagne? It certainly wasn't me!
@@EnglishCountryLife I really thought it was you, was uk wild foods, but this is much better thanks for the vid.
@@Andrew.Croft. No worries. I do elderberry port, now that is delicious!
@@EnglishCountryLifeLooks like will be going back for some berries in a few weeks:)thanks again.
Such a beautiful demonstration. Is there a video on how you made the strawberry cordial?
I haven't made a cordial video, would you like one?
@@EnglishCountryLife yes! honestly, I would love any recipes you have to offer
@@JuniperLaneTX I'll add it to the list!
Heya, I'd love to see you do a rhubarb wine.
Oh great suggestion!
Thank you for this amazing recipe! I definitely want to try it! Say could I twist the recipe a bit to make it only strawberries and how to do it?
Hi Cathy 🙂
You certainly could - just leave out the elderflower! When we do that we add a couple of vanilla pods because strawberry & vanilla is amazing! Hugh
@@EnglishCountryLife thanks. I bought the yeast. 2 weeks to wait... ugh!
Another question, when the champagne is ready, how long can it in keep? And does it need to stay in the fridge or a dark cupboard would work too?
@@cathycroisy-wallon3915 what kind of yeast did you buy, the same in this video?
Looks great. So do you release the cap after about 1 week and then seal it up again and put it away for a few weeks, or once you open the cap have you to drink it straight away before it goes flat. thanks
When the sides of the bottle are hard there is too much gas so release some. You need to do this repeatedly until violent fermentation ends. Then let the final fizz build up, refrigerate & consume in a couple of months. Hugh
@@EnglishCountryLife Great... I look forward to trying that in the next month when the elderflower is in full bloom. Just one more question, Could I transfer it to a sealed glass bottle from a plastic bottle after releasing the gas for the first time, or would it distroy it
@@something2tell You would have to wait until fermentation is complete. Get it wrong & the glass bottle will explode. I don't recommend it. I will produce a new recipe this year to cover how to achieve this.
Great look forward to that. Thanks
❤
@@karigonzalez1710 🥂
Would be good to have a written recipy as I can't seem to find any subtitles for the video and I can't quite catch all the commentary. Looks good, would love to make some.
The full ingredient list is at the end of the video 🙂
Just when I thought things could not get any better. I love Elderflower Champagne in any event. We do not have any elderflowers left here to harvest fresh. So this will be one for next year I think. Or could you add dried elderflowers or elderflower syrup. Just a thought. Do you recycle the plastic bottles or do you buy in new bottles. And will this keep for a little while or will it have to be used up within a short period of time. Sorry for lots of questions but Sounds lovely in any event. Very interested in all sorts of preserving and using the wild larder. I have my eyes on some Sea Buckthorn berries at the moment to make a cordial that can be turned into a Kir for Christmas. I bottle in small hex bottles and then pop into the baby steriliser. Keep up the good work. Best wishes to you both Tricia x
.
Dried elderflower is fine. Or scrap both & make it with blackberries! Hugh
@@EnglishCountryLife Thank you. - I feel some brewing is going to be on in next few days Tricia
Let me know how you get on please!
@@EnglishCountryLife will do
Another super helpful and fun video! Just wondering how long it took to complete in the total? From forage to drinking, was it 3 weeks? Any help would be great! I’m just waiting for my first wine to clear up, then it’s on to bottling and drinking!!
Hi! It can be as quick as s couple of weeks to as long as a month (temperature plays a large part)
OMFG I need to do this NOW, before the flowers go bad!
Yes indeed, not long left this year!
Hiya Hugh, great video, every stage very well explained, could i use this method with Rhubarb, i was going to just make Rhubarb wine, but after seeing your video, think it's time i tried some fizz....thanks 👍🏻
Hi Darren! I've never tried, but I can't see why not? If you give it a go, I'd live to hear how you get on!
@@EnglishCountryLife Thanks for the quick reply....i will definitely let you know how it goes, once again thanks
@@darrenmay1660 No problem, I'm hoing to film another sparkling wine technique this Spring 😉
@@EnglishCountryLife brilliant...can't wait for that one
Hi Hugh, I made the Rhubarb Champagne from your Elderflower and Strawberry recipe, nice fizz, you can smell rhubarb, but not much taste of rhubarb, it's still ok to drink, I made 5 bottles and drank 3 lol, I used 4 and a half pound of rhubarb, I'm thinking of doing it again this time adding some strawberries or raspberries
Very nice. How many times per day do you vent the bottles?
I generally do it morning & evening but keep a close eye for the first two days. Hugh
What if you siphon the wine into a good quality swivel top bottle (beer) that holds the pressure and leave the lees out?
You could do that, but you will still need to vent gas
Why not strain it into a demijohn, then let it ferment to dryness and begin to clear a bit. You could then add a bit of sugar to the bottle and let it ferment again. That way there wouldn’t be as much sediment in the bottle. I’m a bit of a newb though so guessing there’s a good reason why. Interested in your thoughts
There is a risk that high alcohol will kill the yeast that way (depending on the yeast type). It absolutely could work but I would use a high alcohol yeast (e.g. champagne yeast) & reduce the initial sugar loaf. I may well try something similar but it needs a carefully tuned recipe to a specific yeast. It will also be incredibly dry as all the sugar must be fermented out in the demijohn before charging the bottle.
English Country Life that’s great, thank you very much. And thanks also for the great informative videos.
Planning on making this at the weekend... but confused brewers yeast days not to be used for brewing... so should this be brewing yeast or yeast nutrient???
General purpose wine yeast Sean 😉
@@EnglishCountryLife thanks Hugh
'I didn't get how much water you used. And will mit not taste too little wth so few flowers? As to the fizz, I didn't see you make a 2d brewing, did you? If not, how did you get that carbo fizz bubbly please?Sounds good! I'd leave out that noise (music).
All the quantities are given in the video. The mixture is bottled before fermentation is completed so there is no need to prime the bottles. Feel free to leave the music out when you make your own videos with the recipes that you develop.
Hi Hi -- it would be good to do a litmus paper test after you've got the must ready -- what metric are you looking to achieve? 4, 4.5?
It doesn't need to be that acid tbh, just the acid side of neutral. 6.5 would be fine. I will get put some pH paper in next year just for you (and because I've no idea what the level is!🙂) Hugh
From start to finish, how long did this batch take? I'm struggling to wait for my rose petal currently on the go ... ;-)
About 4 weeks including time to clear in the fridge
shoulders droop. . . 3 more weeks then . . .
Hi, my brew was fermenting well for 48 hours then just stopped even after a vigorous stir. The bucket is in view of the sun, could it have got to warm? Can I add more yeast?
It may have got too warm. Make a yeast starter & add it, put it somewhere about 20C. That should sort it 😉
@@EnglishCountryLife really appreciate you taking the time to respond so quickly 👍
@@jayinwood647 No problem 😉
Hi there, is there a video recipe for your strawberry cordial?
There isn't Matthew, would you like one? Hugh
@@EnglishCountryLife yes please!
@@RedStingBlogs I'll film it when the strawberries are out
question what best liquid do i use to fill the airlock with ?
I use water. Water will eventually evaporate - but not in the few weeks it takes to make a batch. Others use things like glycerine.
If you left out the raisins, would this have enough yeast from the flowers themselves to ferment properly without adding extra yeast? One of the reasons I want to make elderflower champagne is because I don't have to add extra yeast. Also, do you lessen the amount of sugar since you add naturally sweet strawberries? Is there a ratio for that? Sorry for all the questions!! Thanks so much!!
The raisins don't affect which yeast you use, they just improve the mouth feel. Similarly the strawberries don't affect the amount of sugar - just the taste. You can try to use wild yeast if that is your choice, but I find it can be unreliable.
@@EnglishCountryLife Meaning the flowers don't always have enough yeast in them to cause the fermentation to properly occur?
@@kmconlon81 Meaning that different strains of wild yeast behave differently. Some are wonderful, some cannot produce much alcohol, some give off flavours. Great wine yeasts were developed to avoid uncertainty
I used to put balloons on the top of the bottles when I made ginger beer to stop the bottles exploding…do you think this would work with your champagne recipe “
If you put a tiny pin hole in the balloon it should 🙂
@@EnglishCountryLife Thanks…how will I know when it is safe to put a proper lid on ?
@@magsslater9122 Hi Mags, when the bubbles aren't vigorously rising 🙂
Im almost 4 weeks in, and still cloudy, is this ok? Its still fermenting
That's unusual. Did you follow the method exactly?
It's a good thing if you inmediately cool the strawberries to 4ºC in the refrigerator. This stops them from fermenting and going bad. We don't remove the green sepals until we process them to prevent loss of flavour.
We just pick strawberries when we need them 😉
cheers!
subbed
28/09/2022
Welcome 🙂
Why is the yeast necessary if the elder flowers have a natural yeast in? also why are you using lemon juice to lower the Ph I thought it made it more acidic, isn't there enough acidity in the strawberries?
I use a known yeast as wild yeasts can be highly unpredictable in effect and flavour. Yeast likes a slightly acidic environment & without the lemon this is almost neutral
What happens to the sediment?
Pour carefully and leave it in the bottle 🍾
Thanks. @@EnglishCountryLife 🍷
recipe mentions sugar but you never specify how much? by the video it looks slightly less than 1 kg
The full recipe is on the screen at the end of the video 🙂
Hi 🇮🇳
Hello!
This is more wine, no champagne bubbles 🙄 I want the bubbles
There absolutely are bubbles - it fizzes like mad!
@@EnglishCountryLife How much did you make 2 gallons? Champagne yeast?