Elderflower Wine

The secrets of all good wine and beer making are:-
1. The right ingredients.
2. Everything to be well sterilised.
3. The correct method.
4. Be patient.

The ingredients (all per 1 gallon) :-
8 well open, dry and clean flower heads.
¾ kg granulated sugar.
250 ml white grape juice concentrate.
Pack of Yeast for aroma enhancement (for 1 to 5 gal batch).
1 level teaspoon of yeast nutrient.
1 level teaspoon of tartaric acid.
1 level teaspoon of tannin powder.
2 campden tablet ½ teaspoon full potassium sorbate.
Sterilising powder and two part finings.

Method :-
Sterilise all equipment as per the instructions on pack.
Used boiling water to desolve the sugar and allow to cool.
Whilst the sugar solution is cooling cut all the florets of the stems, discard as much of the green as possible, ( the green will give a resin taste to the finished product).
Add the florets to the cooled sugar solution and one crushed campden tablet, stir well.
After 24 hours, add the sachet of yeast.
Stir at least twice a day for two days pushing the florets down into the liquid.
Strain out the florets. (If left for more than four days, they will deteriorate and give off flavours) Add the acid, tannin and grape juice concentrate.
Allow to ferment out under airlock conditions. (e.g In a demijon)
Check with a hydrometer to ensure a complete fermentation and not stuck. The reading should be .990 to 995.
Add a crushed campden tablet and ½ teaspoon full of potassium sorbate. Shake very well, this is to release the desolved fermentation gasses. Add the two part finings as per instructions.
Once clear, siphon off the sediment. If a sweeter finished wine is required then ordinary sugar can be added at this stage according to taste, add a little at a time-you can add more but not take it out!!
Sterilise your bottles then siphon your wine into the bottles, cork and put on shrink caps for that professional look. Commercial looking labels are also available to complete the image.
Store bottles on their sides for at least 2 months to mature, then enjoy.