Elderflower Champagne – The Rules

After my initial bacterial disaster, my new batch of Elderflower Champagne is like a force of nature; it is the perfect drink for an English summer heat-wave. Personally, I think that if it opens with a big bang, a lost cork and a 2 metre frothy fountain, leaving only half-a-glass-worth to drink at the bottom of the bottle; then it is probably ready!

I had to unload several bottles into a bucket in the back garden, just to stop them making a dangerous mess. My neighbour Sue helped me with this procedure and both of us got a little bit wet in the process. In fact, I hear that her kitchen got a little bit wetter later on, when she cracked a bottle open at home. Flip top bottles can make easing the pressure easier but the potential for mistakes becomes greater due to their slippery and fiddly nature.

Important rules for Urbane Forager Explosive Elderflower Champagne.

• The first rule of Urbane Forager Explosive Elderflower Champagne is that Urbane Forager Explosive Elderflower Champagne does not exist.
• The second rule of Urbane Forager Explosive Elderflower Champagne is that we never openly discuss Urbane Forager Explosive Elderflower Champagne.
• The third rule of Urbane Forager Explosive Elderflower Champagne… open it outside, unless you want your house decorated with Urbane Forager Explosive Elderflower Champagne.
• Rule 4. Pressure safe bottles!
• Rule 5. Ease the pressure regularly!

We are still getting many a sandwich box full of Hedge End cherries safely delivered home, from work in my bike pannier. I just pop out at lunchtime and pick a fresh load each day and they are avidly consumed by our hungry children. You would think they had been starved by the way they gobble them down.

Blackberries are just about to be ready; my daughter grabbed her first black one yesterday and it looks like they will be more than abundant this year. Plums are slowly ripening on the branches but they seem to have not fared so well, due to the late spring. Hazelnuts are looking bountiful this summer too. I have seen vast amounts weighing the branches down near me; I think they may be early this year too.

Cordial, Beer and Champagne

After spotting that the Elderflowers were out, we decided to have a bash at making Elderflower cordial and champagne. I also fancied making some Ginger Beer – something my mum always used to do when it got warm.

Elderflowers

My son was great at picking the flowers (it’s always best to pick fresh ones without bugs on them) and we soon had a big bagful. On the way home we grabbed the rest of the ingredients, which was mainly sugar, yeast, oranges and lemons from the shops.

Elderflower Cordial being prepared

These are all really simple recipes and we made 2 Gallons of Ginger Beer, 1 Gallon of Elderflower Champagne and a couple of litres of Elderflower Cordial in one afternoon.
For Recipes, Click Here

Elderflower Champagne prepping - this smelled delicious

You need bottles that can withstand high pressure; otherwise they can explode and make a bad mess, so be careful what you use. I wanted swing top Grolsh type bottles but this would have been expensive and I couldn’t drink it quickly enough. In the end I used sparkling water and a couple of old coke bottles, which worked fine and they can be used again.



Lloyd, the Yeast Arab



Most shops now have a cheap home brand of sparkling water and I obtained 4 packs of six 500ml for about a fiver. If I had thought about it before, I could have used the water in the recipes too.

We Made Buckets of The Stuff

When my wife came home the next day, she said the house smelled like a brewery – but Ginger beer and Elderflower Champagne always remind me of Gingham and wicker and English summer picnics!

This looks a lot but I don't think it will last long, my daughter is sampling it already!



I also saw nesting Housemartins and Swifts today, so summer is on the way for sure...

For Recipes, Click Here

Elderflowers

It's that time of the year again. As Spring seamlessly segues into Summer, the Elder trees are brightening the hedges with their jaunty ivory white floral clouds. At the Urbane Forager project Elderflowers are the first thing we pick in the year. Elder is followed closely by Cherries and then Plums.

We use these citrusy blooms to produce thirst quenching cordial, a perennial favourite with the children and effervescent Champagne which definitely excites the adult pallet.

Both recipes are simple, as long as you pay sufficient attention to two important points.

• Firstly, the blooms of the Elder smell of bright summer sun in the morning but tend to smell a bit like cat's wee in the evening, so pick them in the morning and process them while still fresh!
• Secondly, when making fizzy drinks, always use pressure safe bottles! Sparking wine is safely surrounded by 1 Kilogram of glass for a very good reason. We save and sterilize Cava bottles from Christmas and birthday celebrations. We then buy fresh corks and cages to secure our own brew, even then I have to keep a close eye on the proceedings to prevent pressure-washing the kitchen with a Champagne fountain.
  

Elderflower Cordial - an easy to make summer classic.

• 3 lemons, sliced 
• 10 Elderflower heads 
• 500g sugar 
• 3L water 
• 1 Large bowl or saucepan
• Filter paper or muslin 

1. Put the sugar in the container and pour over a pint of boiling water. Stir until all the sugar has dissolved. 
2. Then add the remaining 2 litres of cold water and a leave until cold. 
3. Add the sliced lemons, giving each a good squeeze and then add the elderflower heads. 
4. Leave for 24 hours, stirring occasionally.
5. Pour through the muslin or filter paper into bottles.

Refrigerated it will keep for a few weeks. Frozen (in plastic bottles) it will last a lot longer.

Delicious Elderflower Champagne (English Fizz for pedants)

• 2 lemons, sliced
• 7 Large Elderflower heads
• 500g sugar
• 6L water
• 2 tablespoons white wine vinegar
• 1 Large container
• Filter paper or muslin (I use a sieve and jelly bag)

1. First fully dissolve the sugar in a pint of boiling water. 
2. Then pour the solution into your container and add 5 litres of cold water, followed by the lemon slices (squeezed as you go), Elderflower heads and vinegar.
3. Cover the mixture and leave for 48 hours, stirring occasionally. 
4. When ready, filter the mixture (I used a sieve, jelly bag & funnel) into strong bottles (plastic or glass, but able to withstand high pressure), close firmly, and leave.
5. It is a good idea to release some of the air occasionally to prevent explosions. 

The champagne will be ready in about two weeks. It is alleged to improve with time, but nobody has managed to leave it that long yet...

It's totally delicious!

Get Busy with the Fizzy

Last Saturday the weather was boiling, my son and I had an hour or two to spare, so we decided to get busy with the fizzy. We set about making Elderflower Champagne - Yum! Oh, and some sweet cordial for the kids too.

Folklore states, that if you stand beneath the Elder tree during midsummer, you might see fairies; this is much more likely if you have already been at the Elderflower champagne! With this in mind, we equipped ourselves with a large carrier bag and walked off down the road to pick a bag-full of blooms from these ubiquitous guardians of the hedgerows. 

The citrusy Elderflowers are one of the quintessential aromas of Summer, along with freshly mowed lawns and thundery rain on hot tarmac. A good friend of mine says that you should always pick your Elderflowers in the morning because they can smell more like cat’s wee in the evening (nice!) – so take heed.

It only took us about half an hour to pick 50 or so heads, then we headed back, buying the other ingredients on the way home. We saw bushes with at least 200 flowers on, so there's plenty left for Elderberry Port later in the year.

 

While I cleaned all the buckets, pans, sieves and recycled bottles my son was counting and stripping the flowerheads from the stalks and leaves, which should not be included.

In a fairly short time, everything was done, then we just had to wait two days, although my helpers always get a glassful before it’s properly ready. Needless to say, both buckets needed testing and both got the thumbs up from the kids. We made several pints of Cordial and about two gallons of Champagne (it was a big hit last year and we ran out too soon).

The champagne takes two weeks to ferment, till then the kids are making do, on a diet of delicious Wild Strawberries and the Elderflower cordial, which was ready in two days.

It All Depends How You Look - Part Two

It's that time of the year again. As Spring seamlessly segues into Summer, the Elder trees are brightening the hedges with their jaunty ivory white floral clouds. At the Urbane Forager project Elderflowers are the first thing we pick in the year. Elder is followed closely by Cherries and then Plums.

We use these citrusy blooms to produce thirst quenching cordial, a perennial favourite with the children and effervescent Champagne which definitely excites the adult pallet.

Both recipes are simple, as long as you pay sufficient attention to two important points.

• Firstly, the blooms of the Elder smell of bright summer sun in the morning but tend to smell a bit like cat's wee in the evening, so pick them in the morning and process them while still fresh!
• Secondly, when making fizzy drinks, always use pressure safe bottles! Sparking wine is safely surrounded by 1 Kilogram of glass for a very good reason. We save and sterilize Cava bottles from Christmas and birthday celebrations. We then buy fresh corks and cages to secure our own brew, even then I have to keep a close eye on the proceedings to prevent pressure-washing the kitchen with a Champagne fountain.
  

Elderflower Cordial - an easy to make summer classic.

• 3 lemons, sliced 
• 10 Elderflower heads 
• 500g sugar 
• 3L water 
• 1 Large bowl or saucepan
• Filter paper or muslin 

1. Put the sugar in the container and pour over a pint of boiling water. Stir until all the sugar has dissolved. 
2. Then add the remaining 2 litres of cold water and a leave until cold. 
3. Add the sliced lemons, giving each a good squeeze and then add the elderflower heads. 
4. Leave for 24 hours, stirring occasionally.
5. Pour through the muslin or filter paper into bottles.

Refrigerated it will keep for a few weeks. Frozen (in plastic bottles) it will last a lot longer.

Delicious Elderflower Champagne (English Fizz for pedants)

• 2 lemons, sliced
• 7 Large Elderflower heads
• 500g sugar
• 6L water
• 2 tablespoons white wine vinegar
• 1 Large container
• Filter paper or muslin (I use a sieve and jelly bag)

1. First fully dissolve the sugar in a pint of boiling water. 
2. Then pour the solution into your container and add 5 litres of cold water, followed by the lemon slices (squeezed as you go), Elderflower heads and vinegar.
3. Cover the mixture and leave for 48 hours, stirring occasionally. 
4. When ready, filter the mixture (I used a sieve, jelly bag & funnel) into strong bottles (plastic or glass, but able to withstand high pressure), close firmly, and leave.
5. It is a good idea to release some of the air occasionally to prevent explosions. 

The champagne will be ready in about two weeks. It is alleged to improve with time, but nobody has managed to leave it that long yet...

It's totally delicious!

Plucking Plump Plums

Plums come in a rainbow of hues and when ripe, they will drop from the branch, into your hand with the merest of touches.

Each variety will also have a unique shape and taste; they are sweet, flavoursome and very bountiful at the moment.

Our Plum Picknik was a great success but it was almost rained off by a sudden and heavy downpour. 

Fortunately, those that braved the unpredictable weather were treated with a sweet, brightly coloured feast. As soon as an actual rainbow was visible we scrambled off to the trees and quickly gathered a pretty hoard to take home.

Once enough fruit had been picked, we had a quick game of football/frisbee with the gaggle of children who had come along.

Then we rewarded ourselves with some delicious home baked plum muffins and cracked open some elderflower champagne to celebrate the first fruit of the year (we brought some of our ginger beer for the kids).

The elderflower champagne exploded in a somewhat potent manner, blowing the ceramic top clean off the bottle, it still tasted great though.

My daughter also spotted (and gobbled up) the first ripe blackberry of the season, a real bonus.

There are still bucket loads of plums in this area, if anyone would like to collect some. I aim to bring a few samples along to my Arthouse Cafe talk (if they have not already been scoffed). - This event takes place this Thursday evening, at 7.30, just in case you had forgotten.

Wasp Wars & Purple Wine Explosions

One of my earliest attempts at creating foragers wine involved wild damsons, and they turned out to be very wild indeed.

As young lads, we often used to play in the local woods, which involved a quick trip across the local railway branch line, fording the Monks Brook, walking through a cow field and hopping over a style - there was our place of boyhood adventure. There we built dens and tree houses, frightened pheasants with home-made spears, caught lizards, slow worms and grass snakes (we all now know that you should never do this) and fought wars with crab-apples and catapults.

A Lovely Grass Snake

Late one spring, we discovered the foundation ruins of a small building, we called it the Gravediggers cottage; it was probably just a couple of bricks left on the ground.  Next to it we found a damson tree bearing unripe fruit. We planned all kinds of ways to use this purple hoard once it had ripened; including, giving them to mum to make stuff out of, and inevitably… Damson wine of our own recipe.

As spring crept toward summer and we watched for signs of ripe fruit dropping, other, uninvited guests came to join the party, WASPS! The stripy blighters had deliberately built an underground nest, right beneath our tree.  To make matters worse, they were eating OUR damsons. 

Yellow Jackets at Four 'O' Clock!
 That's OK, we've got 2 hours then.

Despite the striped no-fly-exclusion-zone the insects established around OUR tree! The next day we declared war and visited teenage shock and awe upon the wasps, I think we all got stung at least once but we did manage to liberate our tree in the end.
The Damson wine did eventually get made and it cleared to a beautiful pinkish-purple hue, somewhat akin to methylated spirits. Fortunately, it tasted better than meths. I admit that it may have tasted sweeter due to our recent victory but it was sparkling too, fizzing with Champagne like bubbles. If only we had had the foresight to store it in Champagne bottles…

Looks Explosive...

Luckily for all concerned the explosion occurred at night; glass shards embedded themselves in the plaster of the dining room walls and ceiling, and the mess was very messy. You live and hopefully, you learn from your mistakes but my interest in wine making did not stop with damsons; I went on to make others including ginger, elderberry, rice and even water wine. The latter was purely to satisfy my curiosity and personal messianic complex, using only tap water, sugar, and yeast. Needless to say, it tasted quite vile and I never did manage that other thing with the loaves and fishes either.

I should point out that this terrible tale of anarchy, chaos and destruction occurred about 35 years ago, I am now older and wiser. We know, for instance, that wasps play an equally important part in the role of ecology as butterflies and we should not attack or kill them (even to protect a fruity purple hoard).

Summer Fruit Liqueur - Beware!

Now, back to the future and last year I made green walnut schnapps, which now tastes lovely despite looking like used engine oil. I also made a summer fruit liqueur, employing vodka, raspberries, blackberries and other foraged things - it is a beautiful red colour and is dangerously delicious...







An Elderflower Adventure

We had just returned from a trekking/camping holiday during half term (more on that expedition later) and the kids had been spotting Elderflowers.

They decided it was time to make some sweet, delicious, thirst quenching Elderflower Cordial. However, I was just thinking about making Elderflower Champagne.

Elderflowers are virtually everywhere in the parks and streets at the moment, so we thought it might be fun to go by boat, just for the hell of it.

At St. Deny's Sailing and Rowing Club on the river Itchen, we saw that a blackbird had nested in the lower eves of the clubhouse and was feeding two tiny fledglings.

We soon had life-jackets fitted and launched Tern, our favourite family sized rowing boat and even though both children can row, I was given the job of pulling on the oars.

We saw our first Elder straight away, just yards from the pontoon and we were soon filling our bag with fresh citrusy Elderflower heads.

Further upstream we found other bushes hanging over the river, or in amongst the reeds and I even set the kids ashore to harvest from one particularly busy tree they spotted. As I predicted, with two pickers and one rower we had soon gathered more than enough.

On the way home we bought 5 lemons and one Kilo of sugar, which was enough ingredients to make 3 litres of Elderflower Cordial and 6 litres of Elderflower Champagne.

All the rest was done by the kids in the kitchen and it didn't half look a mess when they had finished but, to be fair, they did tidy up when I explained that I would ferment the lot if they didn't get cleaning.