Showing posts with label Brewing. Show all posts
Showing posts with label Brewing. Show all posts

Wednesday, 6 May 2015

Weeds or um, harvest?

I was really hoping that this would be a finished bathroom post, but a kerfuffle with the flooring means its still not quite finished - though a lot closer than last weekend. Instead we've been getting on with other things, including returning our conservatory to a dining room rather than a workshop - removing large quantities of dust as we went. Happy days!

Joe recently inherited some demijohn's from a friend who no longer had use for them and has been contemplating thoughts of homebrew ever since.  When he came home from work one day recently to find me tackling the stinging nettles that were threatening to take over part of our veggie patch it all seemed simple... nettle wine!


So he popped the nettles along with some sultanas, sugar and yeast into a brewing bucket and left it to fester on the kitchen side for 9 days the result at the end of which was this...



...which has since sat on the side for another week or so. It has clarified a lot in that time which makes a huge difference to how drinkable it looks but it has another few months sitting to do before the final verdict!



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Wednesday, 18 June 2014

Elderflower Champagne

On such a beautiful sunny weekend it seemed a shame not to get out into the hills around us. It was too warm to go hiking far though so instead we decided to go for more of a stroll and do some foraging. We returned home with a bag of elderflower heads ready for turning into elderflower champagne.


A lot of the best heads were out of reach for me - so I left Joe to it and took charge of the camera instead!


To make Elderflower Champagne you will need:

1 UK Gallon of Water
1.5 lbs Sugar
2 Tbsp's White Wine Vinegar
2 Lemons (sliced)
6 Elderflower heads

Start by boiling the water, sugar and vinegar to dissolve the sugar and to sterilise it all. Leave this to cool until blood temperature.

Just the task for our large grocers scales

While waiting for the liquid to cool remove the elderflowers from the stalks. Some stalk is okay as you will strain this later - but get rid of most of it.


Once the liquid has cooled add the lemons and the elderflowers and leave to steep for 3 days.


Once the three days is up strain the liquid and decant into bottles or a brewing barrel and leave to ferment for 6 weeks. Leave some space at the top for the gasses to expand.

And that's all there is to it. Joe decanted ours into a barrel last night, and we'll have to hope it works because Joe never does things by halves. 



Yes, that's nearly five gallons of elderflower champagne!
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