For the elderflower wine, trim the flower umbels after 24 hours of rainless weather.
Place them briefly on a kitchen towel in the sun. With a coarse fork or comb, pluck the blossoms from the panicles over the kitchen towel. Measure out the specified mass of flowers.
Bring water with sugar to a boil. Put orange and lemon slices and elderflowers in a saucepan, pour boiling hot sugar water over them. Let the mixture stand for 1 day with the lid closed.
Whisk the yeast and egg whites thoroughly in the liquid. Leave to stand for another 3 days.
Pour the liquid through a fine sieve, fill into bottles (fermentation balloon), put a few raisins in each one (helps to get a nice color). Do not close bottles tightly, just tie with cloth or plastic wrap – with a small hole. Wait 6 to 12 weeks for the yeast to be processed.
You can also carefully transfer the wine into other bottles before sealing. Tightly close the bottles with elderflower wine.
Preparation Tip:
sediment that forms at the bottom of the bottle during fermentation is normal. Elderflower wine has a long shelf life, at least 2 years.
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