Just a quick note to say that this kind-of worked but failed the taste test, despite using champagne yeast. Far too yeasty for my taste! It was a very slow brewer as well, which suprised me because it had all the essential ingredients . . . . . berries, sugar and citric acid. It did not report to have any preservatives. Lingonberry Cordial Sugar Water Champagne yeast. Mix all the ingredients in to a demijohn and leave for 3 weeks. (Next time I might leave it in a bowl with a covered towel and avoid adding any processed yeast, leaving the natural yeasts from the air to do their magic.
I found a book of seasonal brewing that belonged to my grandad recently, I have a look for you, maybe it was the acidity level of the cordial?
Temperatures have been low of late and that really slows fermentation Try a heat mat under the demijon next time or wrap it in a sleeping bag etc to insulate it as it will warm itself whilst the yeast is eating
It's actually aged quite well in the bottle. The yeasty taste is a lot less. I'm tempted to leave it for a while longer to see what happens.
We picked a bottle of their elderflower concentrate to have a go at making wine but then read the ingredients and found its not that concentrated but will still give it a go.
B Be careful. Elderflower has been the brew that has exploded on me the most! I love the spring because it gives me the opportunity to pick elderflower heads and turn in to champagne. They are also good for freezing and brewing on a later date.
