| Archive for Downsizer For an ethical approach to consumption |
| GrillMonkey |
ElderflowersHi, I'm new to this forum.I want to pick some elderflowers and make some cordial or wine (or both  ) and have a few questions:
1) If I pick some now, on my lunch break) how long will they stay good? Will they be ok until I get home 6 hours later? 2) I've seen a couple of recipes for cordial, 1 uses citric acid and the other uses cream of tartare. Which in your opinion would be better, in terms of both taste and longevity? 3) How long does the cordial last before it turns bad? Thanks, great forum you have here. I plan to get a few books and go mushroom picking soon as well
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| judith |
Hi GrillMonkey. Nice to have you with us.
As to the elderflowers, they should be OK for 6 hours. Try to keep them in a coolish spot if poss. I use citric acid in mine, never tried cream of tartar. I freeze mine in little bottles, so it lasts all year. I'm still drinking it from last year! Not a great keeper otherwise - I find it goes a bit skanky after a couple of weeks in the fridge. |
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| cab |
Yep, I concur with everything Judith said.
The idea of using tartaric acid instead of citric is interesting; I'd favour the latter, tartaric isn't really quite as useful as a preservative in drinks. Bottled sterile it should last until opened, then it has a shelf life. |
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| GrillMonkey |
Thanks for the quick replys. I have one further question.
When I get around to making wine or champaign is there a way of telling the alcohol content? I very new to all this but find it very intersting. |
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| PeteS |
I added cream of tartare to some I made last year. I still have a bit left (in an opened bottle) and it's still as good as fresh without even being in the fridge - just kept in a cool dark place. To keep it for a long time make sure that the bottle are WELL sterilised. I put mine in the over, on a low heat for a good hour. | ||||
| mochyn |
Now you're asking... I'm sure some wine-making experts will be along soon to give chapter and verse on this... |
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| cab |
You could do worse than calculate potential alcohol from starting sugar content, and then work out how much sugar has been converted using a hydrometer. See here: http://www.downsizer.net/Projects/Processing_Food/The_Hydrometer/ |
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| GrillMonkey |
Just been out and bought some citric acid so that is the recipe I'll go for. Cheaper than I thought, 77p for 50g; not sure why but I thought it'd be more expencive.
I'll go out to pick some elderflowers this evening and give the cordial a go. Just going to make a small amount to start with to see if I like the stuff as I've never tried it. Wish me luck 
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| Blacksmith |
Hi Grill monkey, welcome to the forum.
I have had trouble with elder flower "fizzy" in the past, either bottling too soon or too late. (burst/balloon bottles or flat  )
Whereabouts are you in Hampshire ? |
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| Stacey |
I use citric acid as it counteracts the sweetness as well as preserving. | ||||
| PeteS |
This is true but I use a load of lemons which also contain citric acid. |
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| Stacey |
I use loads of lemons too but they don't seem to counteract the sweetness like citric acid |