I had been planning to make elderflower Vodka for weeks, since I saw the first Elderflower umbels begin to flower. I bought Vodka and waited for a lovely summers day to go out and gather some elderflowers. In came the rain, and the gales, and cold weather, Brrr, not going out in this!
Yesterday I noticed that most of the elderflowers were already finished and decided today would have to be the day, or it was all over for another year, and no elderflower vodka. This morning it was sunny and still, a perfect day, and I only needed to walk a short way from my door to find a small elderflower bush with a shady side which was less advanced than I’d seen out and about yesterday. Ten or so Umbels picked and back to my suntrap back garden.
So what else do I need? a Lemon, and a bottle of Vodka, 100g of sugar, and a glass jar.
I gently removed the flower heads from the stems, Elderflowers aren’t toxic but the wood and stems are, I don’t think I would poison anyone if I’d left the stems on but you just never know. I de-stem the flowers over a plate so I can check for foreign bodies or small creatures, which can be encouraged away or squashed according to preference. I encouraged some small creatures to depart, the ones who wouldn’t go got squashed.
On top of the flowers went the zest of a lemon, and a 100 grams of sugar, and a 75cl bottle of Vodka, (it should have been a Ltr but I only had a 75cl bottle) So only 75 cls of Elderflower vodka this year.
On top of the flowers I put 3 layers of greaseproof paper and the lemon slices, this is to hold the flowers under the vodka to stop them going brown and colouring the vodka.
I found the recipe at wild at heart foods, thanks and credit where it’s due.
note to self… next time cut the paper to fit the jar, 3 or 4 layers slightly offset, each tucked down the side of the jar slightly will hold the flowers down better. Some of the lemon slices can go under the paper, all of them is too many. I have made elderflower liqueur before, see :- Elderflower liqueur
This spring I was looking to make another brew from the hedgerow, I love the fragrance of elderflower, but didn’t want to make more wine, and elderflower cordial although lovely is readily available in supermarkets which one can buy and use without the fuss and effort of making it at home. But I had read about St. Germain an elderflower liqueur which apparently is currently very fashionable in cocktails. Well, I had to have a go at that.
A short walk in the lovely countryside with a carrier bag and a pair of secateurs, and a trip to the local supermarket for a bottle of own brand Vodka, a bag of sugar and a lemon, and I’m good to go.
A pint of elderflowers were picked from the umbels, put into 1.5ltr jar with 75cl of vodka, and topped with several pieces of greaseproof paper weighted down with slices of lemon to prevent the flowers rising to the top and going brown with oxidisation.
I did not agitate this brew but allowed it to steep for 3 months, on the cool windowsill in the downstairs loo, then strained off the elderflowers and added sugar.
It then stood for another week or two while the sugar slowly dissolved, before I strained it again and bottled it… and wouldn’t you just know it, yet again there was just a little over to taste it. It tastes divine, I put aside what little was left to take to my sister to share a little tipple with me, but next time I looked it had gone, about three shots of Elderflower liqueur necked by my Dearest ( written with gritted teeth) in one go. And then he has the brass neck to tell me he doesn’t like elderflower, grrrrr. I’m making more Damson Gin, He likes that.
Having developed a yen for hedgerow harvesting; making good things out of my wild gatherings, I have begun another wine brew. A chance conversation with an expert brewer of wine set me off on a mission to brew a perfect red wine. Elderberry, blackberry and something else, a secret other berry, not strictly in season but easily available frozen, in various proportions to give perfume and body and tannins, will it be awful or perfect? It’s nearly ready to bottle now but it won’t be ready to drink till Easter, or maybe I’ll store it till next Christmas.
The first thing to gather were the elderberries, back to the spot where we picked the flowers in early summer, someone had been there before us so we struggled a little to find them plentiful and ripe, and equally not wanting to strip the trees bare we spent a little longer picking a few here and a few there. Washed and picked from the stems, they were frozen, with the intention that the freezing process would help break down the cell structure of the berries to release juice, colour and tannins.
Next were the blackberries, these took two days to pick, we went out to pick and were rained off, being a hardy Northern girl a little rain does not bother me, this was torrential rain, coming down like stair rods, the kind of rain which batters your head, runs through your hair and down your neck; even I admitted defeat.
The next day was bright and breezy, a perfect picking day, we still got scratched and nettled, but the berries were beautifully ripe and juicy.
The berries were briefly boiled to break down and sterilise, then soaked in a bucket with water overnight before the wine yeast, and nutrient were added and mashed for several days. Then the liquid was strained off the berries, the grape concentrate was added, and put in a demijohn to brew. The liquid fermented vigorously for a week but slowed to a gentle tick, and will be racked off the lees this weekend, cleared and bottled.
Perhaps my Dearest will make me a label for my bottles if I ask him nicely.