Hi Hugh, just bottled 6 bottles of crystal clear, golden, Parsnip Wine from your recipe. I was somewhat sceptical it would taste as good as you claim, I stand humbled. It tastes amazing, better than any wine I've bought commercially in my 53 years of living. Thank you. I'll be making another batch very soon, I'm sure everyone I know will want a bottle once they taste it. Great videos, very inspiring, keep them coming. Dean.
thank you very much for the videos. I am sitting here drinking my parsnip wine that I made with my dad over Christmas and writing down an elderflower recipe =)
@@EnglishCountryLife absolutely delightful. We made 2 gallons. Next Christmas I am going to make 5 gallons it's so good! thanks again! Also, I have a broody hen and I follow your videos! Find them very helpful ❤❤❤❤❤❤❤❤
I was given boxes upon boxes of wine bottles, brewing equipment and gadgets. (No idea what half of the stuff is all for so will have to do some research) My favorite liqueur is Elderflower but it’s so expensive. I came across your video on string onions (I grew some mammoth ones this year) and then went and checked out your site. To my delight I found your series on making Elderflower wine. It’s July here in the USA so next year I’m planning on making some Elderflower wine! I didn’t even know that was a thing. But right now blueberries are in season here in the US. I’m planning on looking on your site to see if there is a recipe for that or adapt another berry wine recipe for it. Thank you so much!
@@TheAuzzie82 Hi! I don't have a blueberry recipe, but our Blackberry recipe would work splendidly with Blueberries czcams.com/video/WrQ1iKTHBq4/video.html
Cheers, I've watched all three elderflower wine videos now. Just need to wait a month or so to until Bottling. Will be sure to check your other recipes.
Nice videos. I too make a lot of wines. This year I plan to make an elderflower wine. I have made elderberry wine before. I do things a bit differently than you, but that is what makes wines interesting; you get to taste the estate wine made their way. I would not want everyone to make wine my way. I like the variations. I took my brother-in-laws old family elderflower cordial recipe and tweaked it to my tastes. Surprising, he liked mine better. I will use those notes for making my wine. Reading through your comments, I noticed that you made a parsnip wine. I have never heard about that type of wine, but I really like parsnips and grow a lot of them. I will need to find your video. I also gleaned the fact that you injured yourself making one. I can't imagine how that happened. With a grater? If so, I'll use a food processor. It can't be much different than making horseradish sauce. Oh... I just saw your parsnip video on the right side of my screen. I will watch it next. Watching your process I see many places in the process for the wine to oxidize. I also note that you do not use potassium metabisulfite to stop it. Do you have problems with that? Just curious. My list of possible estate wines to make this year are: Elderflower strawberry black raspberry Red raspberry St Pepin (white grape) Itasca (white grape) Frontenac (red grape) Rhubarb apple peach plum mulberry (maybe) Last year was a bust because of a late spring frost so I had to purchase grape juice to make Cayuga and Vignoles. I still need to bottle them. I let them bulk age so I do not need clarifiers or filters. I open ferment everything. It is tricky, but I get cleaner tasting wines if it is done properly. If a person is the sort to walk away from a fermentation, then that isn't for them. All the best with your wine making!
I suspect the injury I was talking about was chemical burns. Parsnip leaves on a sunny day can cause phytophototoxins - similar to giant hogweed. I was amazed when it happened but it's nasty
Binge watching your videos Hugh..so clear and inspiring..i remember the blackberry wine i made about 1989..it was the best when id kept it 3 years...beautiful. must make some more this year!
Just bottled my first gallon of elderflower following your excellent videos. Looks crystal clear and tastes good, can I resist leaving it for a few months, not sure.
I've been making wine for two years now and am in the process of making elderflower wine for the first time. I have used elderflower in the past for other beverages and have loved the outcome. I generally make country wines and greatly enjoy using as many wild ingredients as possible.
English Country Life I so agree! Some of my experiments and successes include Hickory/black tea wine, rose petal wine, Japanese Knotweed wine, Oak leaf wine, Linden leaf wine, Tiger Lily wine and Maple sap wine. And I have just started using mugwort in my brewing/fermenting.
English Country Life attempted it last year and the fermentation went awry. Tried it again this year and so far it's going well. It is still in the clearing stage so I'm not sure of the taste just yet. But so far, so good.
As a new winemaker, i was a bit aghast at the way you glugged the finished wine into the bottle with a funnel rather than use a syphon and bottling wand for example. All other video's ive seen say not to do this as you can introduce oxygen into the wine & bottle. That said you obviously have more experience than i, and no doubt produce a great product, but no matter how much i enjoyed this series, i won't be copying that aspect i'm afraid lol. GL
I've heard, and tried, the same thing Bob. I've honestly found no difference over 40 years, keeping wine for a decade. However there's certainly no reason not to use a siphon if you wish to. Hugh
I've just watched all 3 parts. Really impressed. Your presentation is excellent, well done. No loud unnecessary music, just real clarity and enjoyable watching. 2 questions, when fermenting do the demi johns need to be at a constant temperature as being on a windowsill would fluctuate the temperature or can you leave the liquid in a vessel with a heater element or room with constant temperature? 2nd, before bottling would thete be any benefit to siphoning into a small wooden cask to mature then bottle?
Thank you! A constant temperature of c. 20C is beneficial. For many people leaving in s heated room is fine but heat pads and belts are available to ensure consistency. I confess I've never barrel matured wine & would fear vinegar fly ingress or oxygenation. I would love yo hear if you try it though, its intriguing!
@@EnglishCountryLife If I do I certainly will let you know. I also meant to ask how can you measure the alcohol content? Or ensure it doesn't get too strong?
@@Pfessor_Moriarty If you use a hydrometer at the beginning & end of fermentation there is a formula that you can use to calculate the alcohol content.
Love your videos. I made a gallon of boysenberry and blackberry wine following your elderberry wine video and it turned out absolutely delicious. Thanks for sharing and caring.
English Country Life - hello - I’ve just picked my elderberries and having followed your recipe for the elderflower wine - which is looking great btw!) I was trying to find a recipe for the elderberry one. Have you done one yet? Hope so!
Great video, very clear and inspiring. I came into possession of a 25 litre plastic fermenting vessel that has a hole in for the air lock. If I didn't want to make that much wine would there be any issues with the air venting off? Would it be better to get some five gallon demijohns instead?
Thanks Terry. You are better to ferment in a full vessel so for smaller batches a 5L demijohn is a better choice. We do use the 25L vessels for wine kits and they work really well (we will be showing them in a future video)
Hello Hugh...enjoying your elderflower and strawberry wine videos but seem to be running into a snag in finding your recommended syphon. Any light you can shed on where to find it would be most appreciated
Great series! I've made some wines before (dandelion wine and hawthorn wine, amongst others) but have never made elderflower. I'll be giving it a go next year. Talking of parsnips, would there be any chance of you sharing a parsnip wine recipe, at the appropriate time? I've heard it is the king of country wines. Thanks for sharing your knowledge!
I'm definitely going to have a go at this. A fabulous clear video, thank you. I have one question. In part 2, you mention 1 tsp of yeast and yeast nutrient. Is that per demijohn or was that for 2 demijohns, as you put it into yours which was 2. Thank you
Thank you, does that mean it actually rests on the bottom cos I’ve been trying to hold it above the sediment…..perhaps that’s where I’m going wrong doh! I’m currently binging on your videos, they’re soooooogood 🤩
If you have the type of siphon that has a small cup on the end, then yes, I let it rest on the bottom. The cup prevents sediment entering 🙂. Happy to link to one if that helps
I've made elderflower champagne a few years now. This is the first time I have made elderflower wine though. I have made a few wines now but so far resisted the use of finings. Am think that I might give them a try in future as otherwise itt takes a couple of months to clear. And even then it isn't crystal clear...
How do you hold the tube in the demijohns since I’m having trouble keeping it in place without stirring the sediment…….it’s driving me crazy! Great vids
Hi Patrick, thank you for the kind words! You can buy the filters on Amazon and any good homebrew shop. www.amazon.co.uk/Vinbrite-Mk3-Wine-Filter-Kit/dp/B004NXSPLG/ref=mp_s_a_1_1?keywords=vinbrite+wine+filter+kit+mk4&qid=1581065740&sr=8-1
I haven't! Finely ground I assume? Egg white certainly works but I would far rather use the shells. Thank you fir the kind words, that means a lot coming from the homebrew guy 😁
I used to make wine a long time ago. We used to use banana skins or dissolve a spoon of gelatin in the wine to clear it. Have you tried that? I know you like the cheaper options!
@@EnglishCountryLife can't find ot on the web now. From memory I boiled two skins for half an hour in half a pint of water and added about 20mls. Worked brilliantly.
I'm relatively new to wine making so please don't think I'm critiquing your methods as I do not have the knowledge or experience to do so. Have you noticed any off flavors from oxidation? I’m curious if it is necessary to use a siphon to fill the bottles or if it’s okay to go ahead and use a funnel.
Using a funnel to fill bottles is fine, but some sort of siphon to draw cleared wine off sediment is important, however it doesn't need to be more complex than a length of plastic tube. Oxidation can be an issue in the long term & in some of the other videos I show keeping an "extra" quantity of wine for topping up. However its important to think about the alternatives which are either not clearing the wine or dilution with water. Do bear in mind that during active fermentation any head space is filled with CO2 not oxygen, so its only during the clearing process that oxidation can occur
can you please help me i have made some strawberry wine and red currant wine. every thing was working well until i put ir in the Demi John, and fermentation was slow and now has stop can you give me any advice please
Hi ,Before you put the finings in do you HAVE to put stabilizer into it cos mines fermented out after 5 weeks I dont like the smell and after taste of the stabilizer but do I need to use it though I've already put the finings in .
You don't need to use stabiliser unless you plan to sweeten the wine. If you add more sugar it will restart fermentation. If you don't plan to sweeten, skip the stabiliser
Hello, my wine is bubbling less, than a bubble a minute now. I got some finings yesterday. Do I understand correctly that the first racking off is to get rid of the large amount of yeast, then leave for 2 weeks and then use the finings? Or rack off, then use the finings straight away? I guess it’s personal preference but what do you suggest? Thank you
There should be two full demijohns Val, but about to start with each demijohn is only two thirds full. When violent fermentation ends they can be consolidated into two.
@@EnglishCountryLife OK so when you first transfer from bucket to demijohn, you only fill ⅔. Just this minute pouring in the boiling water. Do I put lid of beckon tight or just sit on top to stop dust etc getting in?
Brilliant and very informative videos thank you! I just wanted to ask, do you know of a way to filter wine that is vegan friendly and if not, would passing the wine through the wine filter a few times eventually give a crystal clear finish?
The wine will clear eventually without fining, but to speed it up in a Vegan way look into "bentonite", its a mineral clay that settles out particulates. Hugh
@@EnglishCountryLife and would you chill it in the fridge or just straight from the cupboard? Going to try it tonight, was chilling in the fridge all day 😋
One other thing that you do is to wrap the demijohn in brown paper. Why do you do this? I realise his is to keep it away from sunlight, but why is this important? At the moment I have three demijohns of elderflower wine and one gallon of parsnip wine on the go. Both are first attempts. Currently in our spare bedroom and they do get some afternoon sun. I just find it easier to see how the ferment is progressing as well as the clearing and colour changing... Thanks in advance.
I followed your recipe, i have 3 demijohn’s, and one has cleared a little bit after adding the finnings, but the other two has not, should i add more finnings in it? Thanks
Hey great videos! I’ve just started following this recipe. Could you turn this wine into champagne if you added a small amount sugar in to the bottle (champagne bottle) when bottling, to continue a small amount of secondary fermentation and create a fizz? Also, I noticed you don’t use any kind of Campden tablets to help preserving. Are these essential? Is then any risk of the wine spoiling following this recipe and not using campden tablets before bottling / whilst racking? Thanks!
I rarely use Campden tablets. They do have a mild anti bacterial action as well as killing wild yeast but I've never had a batch go bad. I do have a recipe for elderflower champagne but the technique is very different. I'll video it when I get a moment Hugh
Nope. I've been asked that once before and I know its not the way some wine books say to do it but I've been doing it that way for 40 years without a problem.
Hey from Essex. I have question for you. I've done everything with my grape wine. I put it away 6 months and I find out still cloudy and not sweet enough. Can I still do it all over again and put more sugar?? x
If you are going to sweeten wine you need to kill the yeast first. You can buy a product called "wine stabiliser" to do this (otherwise it will start fermenting again). Once you have stabalised it you can sweeten and then clear it. Hugh
This is a selfish comment (declaration made) -- do I HAVE to do the final 'bottle' (e.g. rack my demijohn into 720/750ml bottles? Or can I just plan on doing the final racking into a demijohn with an ever so handy spigot for easy pouring? (Of course, sealed at the top)
That depends how quickly it will be drunk. It's fine keeping full demijohn as long as you want too, but half full ones kept a long time may encourage the wine to break down. I haven't tried it to be honest. You can get wine boxes for homebrew where the inner bag collapses keeping air out
Hello from Nottingham, I'm sorry to admit that self isolation has driven me to alcoholism, however, as a cheapskate, I don't want to spend too much money, hence my looking into home brewing. Can I get Demijohns from Wilkos? I think that might be cheaper than the internet.
I'm going to assume the alcoholism line is a joke! Wilkos do sell them but they are out of stock online. You could try using a 5L water container from the supermarket. They work just fine. Just drill a hole for the airlock. Hugh
SOS ... Can anyone help ... I've made 5 batches of nettle wine now and all have been superb . I have just made 3 more batches to exactly the same recipe and each one has turned into thick slimy jelly in the first few days ???? I've done nothing different but all 3 have done the same thing .
@@EnglishCountryLifeyes I used the tips and the nettles were boiled , I did nothing different to the other 5 batches . I used exactly the same bottles water and the same sugar and lemons . Everything was sterilised in the same way before being used . When it happened the first time o thought it may of been the nettles . So I picked the next 2 lots of nettles from different areas and the same outcome . I really am stumped . I am going to try again tomorrow . Very odd seeing as I've done nothing different .
good series ... indian ayurvedic wines use a flower called dhaataki (sanskrit, Woodfordia fruticosa : en.wikipedia.org/wiki/Woodfordia_fruticosa) as a natural source of yeast and some other substances that flower may give to the wine prepared ... almost all ayurvedic medicated wines call for adding dhaataki ... surprisingly only this flower and mahuaa (Madhuca longifolia ) sometimes are used in ayurvedic wine making ... ayurvedic science must have researched gazillion botanical and zoological substances for medicine use and they must have known that many flowers too can be used as pharmaceutical ingredient but they almost 100% use dhataki only in their medicated wines ... never another flower is ever mentioned in the context of making medicated wines
Hi do you need to do something to the wine if it's not as sweet as you want but dont want it to keep fermenting in the bottle I cant think what its called but its stops it from exploding.also in total how long has the wine spent in the demi Jon's and how long for the bottle sorry to bombard you but this is new to me.
Hi. The best way to sweeten wine is to use a "wine stabiliser" to stop the action of the yeast (available from homebrew shops). If the wine has fermented too dry, more sugar may be added after stabilization. The sulfites in stabilisers do cause headaches in some people. Leave your wine in the demijohn until no bubbles pass through the airlock. The wine is drinkable immediately but will benefit from 6 months or more in the bottle Hugh
@@EnglishCountryLife Nor I until recently, and the article I read was about wild parsnip. Hope it doesn't linger as hogweed burns can. They can last years. Its the sap that does it... What were you doing to get them?
Hi Hugh, just bottled 6 bottles of crystal clear, golden, Parsnip Wine from your recipe. I was somewhat sceptical it would taste as good as you claim, I stand humbled. It tastes amazing, better than any wine I've bought commercially in my 53 years of living. Thank you. I'll be making another batch very soon, I'm sure everyone I know will want a bottle once they taste it. Great videos, very inspiring, keep them coming. Dean.
Hi Dean! I'm so very pleased that you like it! I wish I could convince more people to try it, but it sounds so awful 😁
Good to know. I was lucky enough to
Be given two old demijohns recently. All I need know is the lovely elderflowers to flower in abundance!
They are just opening their blooms here at the moment
Thoroughly enjoyed all free videos, i’m definitely gonna give it a go.
Thanks Lee 🍻
Superb commentary for a beginner like myself. Im determined this year to make Elderflower wine and encouraged by your content, thank you.
Its genuinely straightforward Julian and we can answer any questions that you have
Thank you for your step-by-step guide, just made my first batch of elderflower wine can’t wait to taste Mother Nature.
You must let us know what you think when you taste it 🙂
Will do
thank you very much for the videos. I am sitting here drinking my parsnip wine that I made with my dad over Christmas and writing down an elderflower recipe =)
Oh fantastic. How is the parsnip?
@@EnglishCountryLife absolutely delightful. We made 2 gallons. Next Christmas I am going to make 5 gallons it's so good! thanks again! Also, I have a broody hen and I follow your videos! Find them very helpful ❤❤❤❤❤❤❤❤
@@JulyJulysson Any day with hens & wine is a good day 😁
@@EnglishCountryLife absocluckinglutly 😂🫢❤️❤️❤️
I was given boxes upon boxes of wine bottles, brewing equipment and gadgets. (No idea what half of the stuff is all for so will have to do some research) My favorite liqueur is Elderflower but it’s so expensive. I came across your video on string onions (I grew some mammoth ones this year) and then went and checked out your site. To my delight I found your series on making Elderflower wine. It’s July here in the USA so next year I’m planning on making some Elderflower wine! I didn’t even know that was a thing. But right now blueberries are in season here in the US. I’m planning on looking on your site to see if there is a recipe for that or adapt another berry wine recipe for it. Thank you so much!
@@TheAuzzie82 Hi! I don't have a blueberry recipe, but our Blackberry recipe would work splendidly with Blueberries
czcams.com/video/WrQ1iKTHBq4/video.html
I haven`t found a better series of wine making videos. Thanks for posting these. You`ve done a great job.
That's really kind of you - thank you 👍
Cheers, I've watched all three elderflower wine videos now. Just need to wait a month or so to until Bottling. Will be sure to check your other recipes.
Please let me know ehat you think Tom
Another first rate video very professionally presented indeed ***********
Thanks Robin!
Nice videos. I too make a lot of wines. This year I plan to make an elderflower wine. I have made elderberry wine before. I do things a bit differently than you, but that is what makes wines interesting; you get to taste the estate wine made their way. I would not want everyone to make wine my way. I like the variations. I took my brother-in-laws old family elderflower cordial recipe and tweaked it to my tastes. Surprising, he liked mine better. I will use those notes for making my wine.
Reading through your comments, I noticed that you made a parsnip wine. I have never heard about that type of wine, but I really like parsnips and grow a lot of them. I will need to find your video. I also gleaned the fact that you injured yourself making one. I can't imagine how that happened. With a grater? If so, I'll use a food processor. It can't be much different than making horseradish sauce. Oh... I just saw your parsnip video on the right side of my screen. I will watch it next.
Watching your process I see many places in the process for the wine to oxidize. I also note that you do not use potassium metabisulfite to stop it. Do you have problems with that? Just curious.
My list of possible estate wines to make this year are:
Elderflower
strawberry
black raspberry
Red raspberry
St Pepin (white grape)
Itasca (white grape)
Frontenac (red grape)
Rhubarb
apple
peach
plum
mulberry (maybe)
Last year was a bust because of a late spring frost so I had to purchase grape juice to make Cayuga and Vignoles. I still need to bottle them. I let them bulk age so I do not need clarifiers or filters.
I open ferment everything. It is tricky, but I get cleaner tasting wines if it is done properly. If a person is the sort to walk away from a fermentation, then that isn't for them.
All the best with your wine making!
I suspect the injury I was talking about was chemical burns. Parsnip leaves on a sunny day can cause phytophototoxins - similar to giant hogweed. I was amazed when it happened but it's nasty
great video, making some elderflower wine and sparkling wine in a Fast Ferment, your video will help me really well.
I hope it goes well!
The best home wine video i've watched thus far :)
That's very kind, thank you!
Impressed. Best series of videos Hugh. Thank you for the knowledge, showing your skills and experience. Thank you.
My pleasure!
Binge watching your videos Hugh..so clear and inspiring..i remember the blackberry wine i made about 1989..it was the best when id kept it 3 years...beautiful. must make some more this year!
We have a blackberry port recipe, honestly it's my absolute favorite
I couldn't agree more. Far better than commercial wines!
Certainly far cheaper 🙂. A fantastic variety of tastes too. I fid a raspberry & blackberry last year that turned out very well indeed 😉. Hugh
Great presentation can’t wait to try this for our homestead…thank you so much for your time and expertise…stay blessed.
It's coming up to the right time of year!
Yes I have, I’ll give it a go, 😊 thank you
Do let me know how you get on 🙂
Great info
Glad it was helpful!
Just bottled my first gallon of elderflower following your excellent videos. Looks crystal clear and tastes good, can I resist leaving it for a few months, not sure.
Make extra to save. Its worth it! Hugh
I've been making wine for two years now and am in the process of making elderflower wine for the first time. I have used elderflower in the past for other beverages and have loved the outcome. I generally make country wines and greatly enjoy using as many wild ingredients as possible.
Delighted to hear it! So many people miss out on all the wonderful flavours that nature offers!
English Country Life I so agree! Some of my experiments and successes include Hickory/black tea wine, rose petal wine, Japanese Knotweed wine, Oak leaf wine, Linden leaf wine, Tiger Lily wine and Maple sap wine. And I have just started using mugwort in my brewing/fermenting.
@@davidyarros9754 I love the idea of knotweed wine! How was it?
English Country Life attempted it last year and the fermentation went awry. Tried it again this year and so far it's going well. It is still in the clearing stage so I'm not sure of the taste just yet. But so far, so good.
Let me know?
Excellent video for beginners and experienced wine producers
Thank you!
That was just so much fun:)
I'm so glaf
This was an amazing series. Got me so pumped to.make my own. Just need some investment. Thanks so much for making these videos
I'm so glad that you enjoyed it! Try having a look in yard sales and boot sales - there are often cheap demijohns and gear to be bought. Hugh
Excellent and informative well made video thank you, roll on June and I will make an elderflower brew, cheers.
I'm glad you enjoyed it! Do let us know how you get on please?
You make me want to move to England.
Thank you. Its a lovely, gentle old fashioned place where we live - and that's just how we like it 🙂
Thank you so much, cheers 🥂
You’re welcome 😊
As a new winemaker, i was a bit aghast at the way you glugged the finished wine into the bottle with a funnel rather than use a syphon and bottling wand for example. All other video's ive seen say not to do this as you can introduce oxygen into the wine & bottle. That said you obviously have more experience than i, and no doubt produce a great product, but no matter how much i enjoyed this series, i won't be copying that aspect i'm afraid lol. GL
I've heard, and tried, the same thing Bob. I've honestly found no difference over 40 years, keeping wine for a decade. However there's certainly no reason not to use a siphon if you wish to. Hugh
I've just watched all 3 parts. Really impressed. Your presentation is excellent, well done. No loud unnecessary music, just real clarity and enjoyable watching. 2 questions, when fermenting do the demi johns need to be at a constant temperature as being on a windowsill would fluctuate the temperature or can you leave the liquid in a vessel with a heater element or room with constant temperature? 2nd, before bottling would thete be any benefit to siphoning into a small wooden cask to mature then bottle?
Thank you! A constant temperature of c. 20C is beneficial. For many people leaving in s heated room is fine but heat pads and belts are available to ensure consistency. I confess I've never barrel matured wine & would fear vinegar fly ingress or oxygenation. I would love yo hear if you try it though, its intriguing!
@@EnglishCountryLife If I do I certainly will let you know. I also meant to ask how can you measure the alcohol content? Or ensure it doesn't get too strong?
@@Pfessor_Moriarty If you use a hydrometer at the beginning & end of fermentation there is a formula that you can use to calculate the alcohol content.
Love your videos. I made a gallon of boysenberry and blackberry wine following your elderberry wine video and it turned out absolutely delicious. Thanks for sharing and caring.
Fantastic and informative videos, love your channel and just subbed. Would you consider doing an Elderberry wine tutorial this autumn?
With pleasure, its a wine we make a lot. Hugh
English Country Life - hello - I’ve just picked my elderberries and having followed your recipe for the elderflower wine - which is looking great btw!) I was trying to find a recipe for the elderberry one. Have you done one yet? Hope so!
Great video, very clear and inspiring. I came into possession of a 25 litre plastic fermenting vessel that has a hole in for the air lock. If I didn't want to make that much wine would there be any issues with the air venting off? Would it be better to get some five gallon demijohns instead?
Thanks Terry. You are better to ferment in a full vessel so for smaller batches a 5L demijohn is a better choice. We do use the 25L vessels for wine kits and they work really well (we will be showing them in a future video)
Hello Hugh...enjoying your elderflower and strawberry wine videos but seem to be running into a snag in finding your recommended syphon. Any light you can shed on where to find it would be most appreciated
No problem Nancy - try here 🙂
amzn.to/3P1BWd3
Great series! I've made some wines before (dandelion wine and hawthorn wine, amongst others) but have never made elderflower. I'll be giving it a go next year.
Talking of parsnips, would there be any chance of you sharing a parsnip wine recipe, at the appropriate time? I've heard it is the king of country wines.
Thanks for sharing your knowledge!
I will indeed! Did you hear about my parsnip injuries recently?
@@EnglishCountryLife Yes I saw the pics on BCUK. Pretty gruesome looking! I hope you heal well.
And you want me to risk life and limb making wine 😁
I'm definitely going to have a go at this. A fabulous clear video, thank you. I have one question. In part 2, you mention 1 tsp of yeast and yeast nutrient. Is that per demijohn or was that for 2 demijohns, as you put it into yours which was 2. Thank you
1sp of each per demijohn. 🙂. Enjoy!
Thank you, does that mean it actually rests on the bottom cos I’ve been trying to hold it above the sediment…..perhaps that’s where I’m going wrong doh! I’m currently binging on your videos, they’re soooooogood 🤩
If you have the type of siphon that has a small cup on the end, then yes, I let it rest on the bottom. The cup prevents sediment entering 🙂. Happy to link to one if that helps
We made some sparkling elderflower wine a bit back. One of Hugh Fearnley-Whittingstalls brews.
How was it Mark?
@@EnglishCountryLife It was ok, not convinced there was much alcohol in it, but it didn't taste bad.
I've made elderflower champagne a few years now. This is the first time I have made elderflower wine though. I have made a few wines now but so far resisted the use of finings. Am think that I might give them a try in future as otherwise itt takes a couple of months to clear. And even then it isn't crystal clear...
Its a judgement call but you are spot on, it takes much longer without them!
PS thanks for these postings. Informative stuff.
How do you hold the tube in the demijohns since I’m having trouble keeping it in place without stirring the sediment…….it’s driving me crazy! Great vids
If it's moving around it's possible the tube is too short but try putting a clothes peg on the siphon so it doesn't quite touch the sediment 🙂
I’ve missed the best part of the elderflower season. Will dried elderflower work just as well or should I just wait until next year?
It will work with dried, but fresh has extra flavour
Thanks for your wine making videos. I have used them to make my initial homemade wine.
Where can I buy the wine filter?
Hi Patrick, thank you for the kind words! You can buy the filters on Amazon and any good homebrew shop.
www.amazon.co.uk/Vinbrite-Mk3-Wine-Filter-Kit/dp/B004NXSPLG/ref=mp_s_a_1_1?keywords=vinbrite+wine+filter+kit+mk4&qid=1581065740&sr=8-1
Another superb video! I'm currently experimenting with egg shells as finings - so far, it seems to work. Have You tried?
I haven't! Finely ground I assume? Egg white certainly works but I would far rather use the shells. Thank you fir the kind words, that means a lot coming from the homebrew guy 😁
I use egg white to clear my wines. I have had decent success. Please let me/us know the process you use for the egg shell method.
I used to make wine a long time ago. We used to use banana skins or dissolve a spoon of gelatin in the wine to clear it. Have you tried that? I know you like the cheaper options!
I've used gelatin and egg white too. Never tried banana skins though, thanks!
@@EnglishCountryLife can't find ot on the web now. From memory I boiled two skins for half an hour in half a pint of water and added about 20mls. Worked brilliantly.
Thank you, I love tips like this!
Duncan Edwards 20 mls to what volume of wine?
@@davidyarros9754 I assumed to one demijohn?
I'm relatively new to wine making so please don't think I'm critiquing your methods as I do not have the knowledge or experience to do so. Have you noticed any off flavors from oxidation? I’m curious if it is necessary to use a siphon to fill the bottles or if it’s okay to go ahead and use a funnel.
Using a funnel to fill bottles is fine, but some sort of siphon to draw cleared wine off sediment is important, however it doesn't need to be more complex than a length of plastic tube.
Oxidation can be an issue in the long term & in some of the other videos I show keeping an "extra" quantity of wine for topping up. However its important to think about the alternatives which are either not clearing the wine or dilution with water. Do bear in mind that during active fermentation any head space is filled with CO2 not oxygen, so its only during the clearing process that oxidation can occur
@@EnglishCountryLife Thank you. I enjoy your videos and appreciate the value of your experience.
can you please help me i have made some strawberry wine and red currant wine. every thing was working well until i put ir in the Demi John, and fermentation was slow and now has stop can you give me any advice please
I would try a fresh starter culture of yeast, yeast nutrient & orange juice. Let that get really bubbly in a warm room & add it to the demijohn. Hugh
Thank i will try the now
Good luck
Hi ,Before you put the finings in do you HAVE to put stabilizer into it cos mines fermented out after 5 weeks I dont like the smell and after taste of the stabilizer but do I need to use it though I've already put the finings in .
You don't need to use stabiliser unless you plan to sweeten the wine. If you add more sugar it will restart fermentation. If you don't plan to sweeten, skip the stabiliser
@@EnglishCountryLife thanks that's good to know my wine is perfect taste wise and luckily doesn't need any more sugar, thanks again.
Hello any chance you've got a video of making cream sherry ?
Hi Mark, not do far, but have a look at our friends at Happy Homestead. They have a popular sherry recipe
czcams.com/video/5Bt5hzf2p8g/video.html
Hello, my wine is bubbling less, than a bubble a minute now. I got some finings yesterday. Do I understand correctly that the first racking off is to get rid of the large amount of yeast, then leave for 2 weeks and then use the finings? Or rack off, then use the finings straight away? I guess it’s personal preference but what do you suggest? Thank you
I'd rack off the yeast now then wait for the bubbles to be near zero (more than 5 minutes between them) then add finings. Hugh
That 3rd demi-john with the extra for topping up. Is there enough must made in the original quantities for this extra drop?
There should be two full demijohns Val, but about to start with each demijohn is only two thirds full. When violent fermentation ends they can be consolidated into two.
@@EnglishCountryLife OK so when you first transfer from bucket to demijohn, you only fill ⅔.
Just this minute pouring in the boiling water. Do I put lid of beckon tight or just sit on top to stop dust etc getting in?
Brilliant and very informative videos thank you! I just wanted to ask, do you know of a way to filter wine that is vegan friendly and if not, would passing the wine through the wine filter a few times eventually give a crystal clear finish?
The wine will clear eventually without fining, but to speed it up in a Vegan way look into "bentonite", its a mineral clay that settles out particulates.
Hugh
@@EnglishCountryLife thanks very much!
No problem at all, that's what we're here for. Hugh
Is is really important to rank off the wine, or it is only to get clear wine? What if i don't mind it not being clear?
The cloudy particles will affect the flavour so it's best to clear it
How long do you leave before trying the wine? Tried this recipe for the first time last year, haven't opened it yet, was waiting for summer.
I will usually have a glass at bottling but it definitely improves over the first year.
@@EnglishCountryLife and would you chill it in the fridge or just straight from the cupboard? Going to try it tonight, was chilling in the fridge all day 😋
So can you use the Vinbrite filter earlier in proceedings to avoid racking off multiple times?
You really can't. If you filter too early the wine is carrying so much sediment that the filter will clog almost instantly
Thank you. First attempt at elderflower wine racked off this afternoon. Going to try the parsnip wine next. Love your videos. Thank you.
@@davidhall2162 Thank you!
One other thing that you do is to wrap the demijohn in brown paper. Why do you do this? I realise his is to keep it away from sunlight, but why is this important? At the moment I have three demijohns of elderflower wine and one gallon of parsnip wine on the go. Both are first attempts. Currently in our spare bedroom and they do get some afternoon sun. I just find it easier to see how the ferment is progressing as well as the clearing and colour changing... Thanks in advance.
Sunlight will, over time, bleach the colour out of your wine, so I cover mine. It won't much affect the taste.
@@EnglishCountryLife ok. If it just aesthetics I am not fussed. I am more fussed about the flavour 😀
It's less concerning in pale wines, but in say, a blackberry wine, I really want a rich colour. Entirely your choice of course 🙂
@@EnglishCountryLife ok. That makes sense. I might do that for my elderberry wine then 😀
I followed your recipe, i have 3 demijohn’s, and one has cleared a little bit after adding the finnings, but the other two has not, should i add more finnings in it? Thanks
Hi Ryan, that's very odd. More finings is definitely worth a try. Rack off from any sediment first
@@EnglishCountryLife i have added more finings, i shall let you know how it turns out. Thank you for the reply bud
Thank you very much dear Sir for videos!
May I ask what ABV is your wine? Is it dry, medium or little sweet based on your recipe?
It's a dry wine about 12%. Hugh
Hey great videos! I’ve just started following this recipe. Could you turn this wine into champagne if you added a small amount sugar in to the bottle (champagne bottle) when bottling, to continue a small amount of secondary fermentation and create a fizz?
Also, I noticed you don’t use any kind of Campden tablets to help preserving. Are these essential? Is then any risk of the wine spoiling following this recipe and not using campden tablets before bottling / whilst racking?
Thanks!
I rarely use Campden tablets. They do have a mild anti bacterial action as well as killing wild yeast but I've never had a batch go bad.
I do have a recipe for elderflower champagne but the technique is very different. I'll video it when I get a moment
Hugh
Great video as always! Do you use campden tablets at all in your winemaking?
Thanks Mike. Honestly I rarely use Campden tablets or stabilisers if I can avoid them.
Thanks, that’s good to know. I’m making a blackberry wine as we speak and I’m keen to avoid using them too.
I've never used Campden in blackberry wine Mike & it turn out fine. Hugh
Thanks for the advice Hugh! Look forward to the next wine video.
Does your wine not get oxidized pouring it into the bottles like that?
Nope. I've been asked that once before and I know its not the way some wine books say to do it but I've been doing it that way for 40 years without a problem.
Do I need to use stabilisers? Thank you
I have never found it necessary 🙂
Do you need to use Campden tablets? What is the shelf life without?
I've never found them necessary with this recipe & the wine has lasted for many years. If you prefer to use one, it won't hurt the recipe
Many thanks for the reply 😊
Hey from Essex. I have question for you. I've done everything with my grape wine. I put it away 6 months and I find out still cloudy and not sweet enough. Can I still do it all over again and put more sugar?? x
If you are going to sweeten wine you need to kill the yeast first. You can buy a product called "wine stabiliser" to do this (otherwise it will start fermenting again). Once you have stabalised it you can sweeten and then clear it.
Hugh
This is a selfish comment (declaration made) -- do I HAVE to do the final 'bottle' (e.g. rack my demijohn into 720/750ml bottles? Or can I just plan on doing the final racking into a demijohn with an ever so handy spigot for easy pouring? (Of course, sealed at the top)
That depends how quickly it will be drunk. It's fine keeping full demijohn as long as you want too, but half full ones kept a long time may encourage the wine to break down. I haven't tried it to be honest. You can get wine boxes for homebrew where the inner bag collapses keeping air out
Hi, is there a minimum timescale for the finings prior to bottling? I used some “Youngs Clear It” 24 hours ago and the wine is already crystal clear!
Then you have your answer 😁. I usually leave it 5 to 7 days, but it can clear far faster.
@@EnglishCountryLife many thanks
Hello from Nottingham,
I'm sorry to admit that self isolation has driven me to alcoholism, however, as a cheapskate, I don't want to spend too much money, hence my looking into home brewing. Can I get Demijohns from Wilkos? I think that might be cheaper than the internet.
I'm going to assume the alcoholism line is a joke! Wilkos do sell them but they are out of stock online. You could try using a 5L water container from the supermarket. They work just fine. Just drill a hole for the airlock. Hugh
Thanks, I’ll venture to my nearest Wilkos when I can escape from the pandemic. (It was a joke, I’ve a bizarre sense of humour)
@@thisismyname3328 Me too 😉
Honestly, don’t we all
Can stop watching theses videos. It’s going to cost me a fortune as I want to try and do all these things 😂
Most can be done for very little and will hopefully save you money 😉. Now when you start buying land and barns.....
SOS ... Can anyone help ... I've made 5 batches of nettle wine now and all have been superb . I have just made 3 more batches to exactly the same recipe and each one has turned into thick slimy jelly in the first few days ???? I've done nothing different but all 3 have done the same thing .
Tricky based on just that information. Did you boil the nettle tips? Did you use Campden tablets?
Hugh
@@EnglishCountryLifeyes I used the tips and the nettles were boiled , I did nothing different to the other 5 batches . I used exactly the same bottles water and the same sugar and lemons . Everything was sterilised in the same way before being used . When it happened the first time o thought it may of been the nettles . So I picked the next 2 lots of nettles from different areas and the same outcome . I really am stumped . I am going to try again tomorrow . Very odd seeing as I've done nothing different .
Its very odd! Ask @happyhomestead if you get the chance, he's very good on wine
good series ... indian ayurvedic wines use a flower called dhaataki (sanskrit, Woodfordia fruticosa
: en.wikipedia.org/wiki/Woodfordia_fruticosa) as a natural source of yeast and some other substances that flower may give to the wine prepared ... almost all ayurvedic medicated wines call for adding dhaataki ... surprisingly only this flower and mahuaa (Madhuca longifolia
) sometimes are used in ayurvedic wine making ... ayurvedic science must have researched gazillion botanical and zoological substances for medicine use and they must have known that many flowers too can be used as pharmaceutical ingredient but they almost 100% use dhataki only in their medicated wines ... never another flower is ever mentioned in the context of making medicated wines
Really interesting, thanks
Hi do you need to do something to the wine if it's not as sweet as you want but dont want it to keep fermenting in the bottle I cant think what its called but its stops it from exploding.also in total how long has the wine spent in the demi Jon's and how long for the bottle sorry to bombard you but this is new to me.
Hi. The best way to sweeten wine is to use a "wine stabiliser" to stop the action of the yeast (available from homebrew shops). If the wine has fermented too dry, more sugar may be added after stabilization. The sulfites in stabilisers do cause headaches in some people.
Leave your wine in the demijohn until no bubbles pass through the airlock.
The wine is drinkable immediately but will benefit from 6 months or more in the bottle
Hugh
@@EnglishCountryLife that's great thanks hugh
Any time!
How are the parsnip burns doing?
Healing slowly but still there. Hell of a thing, a couple are quite deep. I hadn't heard of parsnip burns before 😬
@@EnglishCountryLife Nor I until recently, and the article I read was about wild parsnip. Hope it doesn't linger as hogweed burns can. They can last years. Its the sap that does it... What were you doing to get them?
Literally weeding parsnips!
@@EnglishCountryLife Lol, Yep that'll do it. YOu've had parsnips for years though, I still have some of your seeds. Has it never happened before?
Never. Apparently it needs a really hot day to happen!