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    Meadowsweet Champagne

    Uploaded by

    nyomchen
    Meadowsweet Champagne is made by simmering meadowsweet flower heads in water for 15 minutes, adding sugar and cream of tartar, cooling the liquid, adding yeast, and allowing it to ferment for about a week until the hydrometer reading drops below 1.000, ensuring fermentation is complete before bottling. The recipe yields about 12 litres and has an alcohol content of around 6.4% after 1-3 months of aging.

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    Meadowsweet Champagne

    Uploaded by

    nyomchen
    59 views1 page
    Meadowsweet Champagne is made by simmering meadowsweet flower heads in water for 15 minutes, adding sugar and cream of tartar, cooling the liquid, adding yeast, and allowing it to ferment for about a week until the hydrometer reading drops below 1.000, ensuring fermentation is complete before bottling. The recipe yields about 12 litres and has an alcohol content of around 6.4% after 1-3 months of aging.

    Original Description:

    variation on elderflower

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    Meadowsweet Champagne is made by simmering meadowsweet flower heads in water for 15 minutes, adding sugar and cream of tartar, cooling the liquid, adding yeast, and allowing it to ferment for about a week until the hydrometer reading drops below 1.000, ensuring fermentation is complete before bottling. The recipe yields about 12 litres and has an alcohol content of around 6.4% after 1-3 months of aging.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    59 views1 page

    Meadowsweet Champagne

    Uploaded by

    nyomchen
    Meadowsweet Champagne is made by simmering meadowsweet flower heads in water for 15 minutes, adding sugar and cream of tartar, cooling the liquid, adding yeast, and allowing it to ferment for about a week until the hydrometer reading drops below 1.000, ensuring fermentation is complete before bottling. The recipe yields about 12 litres and has an alcohol content of around 6.4% after 1-3 months of aging.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
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    Meadowsweet Champagne:

    40 meadowsweet flower heads


    12 litres (2 gallons)
    1 kg (3lb) sugar
    50g cream of tartar
    15g brewers or beer yeast (available from all homebrew shops)
    Once you have your flowers, place in a big pot with 12 litres of water, bring to
    the boil and simmer for 15 minutes.
    Strain the liquid into another pan/bucket and discard the flower heads
    Bring the liquid to the boil again and add the sugar and cream of tartar,
    simmer and stir until dissolved.
    Remove from the heat, transfer into a sterile brewing vessel/bucket and allow
    to cool to blood temperature- this may take some time then add the yeast
    and stir well.
    There is a lot of debate about the next stage, most recipes say to cover the
    bucket in muslin and bottle after 24 hourswith my limited knowledge of the
    mysterious art of brewing, even I know this is foolish: unless you want
    exploding bottles in the garage or a fizzy firework on opening- in which case
    you might get a shots worthgo ahead!
    What worked best for me was to get out my hydrometer and take a reading
    every two days, I could also then calculate the alcohol % at the end. I covered
    the bucket in a pair of tights and left it in the cellar for about a week, until the
    hydrometer reading had dropped from 1.050 to below 1.000. This then told
    me fermentation had finished, bottling could go ahead and explosions would
    be kept to a minimum. If you can, leave the brew for 1-3 months, it IS ready to
    drink a week after bottling though! My brew came out at 6.4% (drop in specific
    gravity=50, 50 x 129= 6.450).
    Serve chilled.

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