Dried Fruit, Flowers And Sugars

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Dried Elderflowers - 50g Bag - Shelled (Without Stems)

  • Dried elderflowers are a useful all year round alternative to the fresh flower heads, which are usually only in bloom in late spring early summer i.e. May and June
  • Traditionally used in making sparkling champagne style wines, as well as delicious white wines and cordials, elderflowers are now becoming more popular as a flavouring in a variety of soft drinks. They can also be used as an addition to wine making kits of any white variety and will add a hint of flavour and improve the bouquet
  • Vinclasse dried elderflowers originate in Bulgaria, where they are picked, evenly dried using dehumidifiers and the stems removed

Elderflower Champagne With Dried Flowers

50g Dried Elderflowers
1kg White Sugar (for 11% ABV) or 700g (for 7.5% ABV)
Lemon Juice & Zest From 3 Unwaxed Lemons
1 Sachet of Champagne Yeast
1 Tsp. of Yeast Nutrient
1 gallon (4.55L) of Tap Water, or better still, Mineral Water

Boil 2.55L water in a stainless steel or enamelled saucepan and pour over the Elderflowers in a sterilised 10L plastic bucket.

Boil a further 2L of water and dissolve 1 kg of sugar and add to the elderflower mix along with the lemon juice and zest.

Leave to cool between 18-24C, add the Yeast and Yeast Nutrient and gently stir.

Take a Hydrometer reading and note it down, to calculate the alcohol content later.

Cover with a lid and airlock and let it ferment for approx 5 days at around 20 - 22C.

Strain the contents with a fine straining bag into another bucket or demijohn and leave for 4-5 days. Check the gravity again which should be around 1004-6 for bottling into swing top bottles or slightly higher if using pet plastic bottles, no need to prime the bottles with sugar but keep an eye on the amount of fizz created over the next two weeks, letting off surplus pressure by gently raising the caps  to reduce the risk of exploding bottles!

Store in a cool place. After a few weeks the contents will clear, open with caution and pour in one go into wine glasses or a larger jug so as not to disturb the sediment.

Or . . . . . an alcohol free delight, try this

Elderflower Cordial

350g White Sugar
330ml Boiling Water
2 Zested & Sliced Wax Free Lemons
10g Citric Acid
50g Dried Elderflowers

Dissolve the sugar in the boiling water and let cool to 18C - 22C.

Add the citric acid, the lemon zest, lemon slices and elderflowers.

Stir the mixture and then cover using cling film. Steep the mixture in the fridge for 48 hours, then strain with a small, fine Nylon Straining bag or Muslin Bag. Pour into sterilised bottle.

Place the Elderflower Cordial in the fridge and use within 2 weeks.

Dilute to taste and serve with ice and lemon.

£1.59 incl tax

Dried Rose Petals - 50g Bag

For delightful light and summery Rose wines. 

Alternatively add to your wine ingredient kit for added flavour and aroma

Recipe to make 6 litres of Sparkling Rose Petal Wine


50g Dried Rose Petals (equivalent to 6 cups of fresh Rose Petals)

6 Litres of filtered water, (available in 2Ltr bottles at about 17p per bottle from Tesco or Morrisons Supermarkets)

1 Kg VinClasse Brewing Sugar

Juice and Zest from 3 wax free lemons

1 sachet of VinClasse Champagne Yeast

1 rinsed Tea bag for added Tannin/dryness

3 Cardamom Pods for added spice

White Grape juice added proportionately in place of water/sugar



Small Fine Nylon Straining Bag

10Ltr. plasic bucket with lid, Grommet and Bubbler-Airlock

2 PET or Glass demijohns with rubber bungs and airlocks or another 10Ltr plastic bucket for second fermentation

1 metre of PVC Syphon Tube or Auto-Syphon

Swing Top bottles to control excessive pressure build up

1 PET bottle with screw top to test pressure

Large enamelled or stainless steel saucepan


Soak the Dried Rose Petals for about 12 Hours in the saucepan containing 2 litres of filtered water then add the Cardamom Pods, bring to the boil and simmer fo 20 minutes.

Turn off and allow the mix to cool enough to strain into the fermenting Bucket without scalding your hands, squeezing both the juice from the Rose Petals and the juice from the Lemons through the Nylon Straing Bag.

Stir in the sugar until completely dissolved and then add the remainder of the  water bringing the liquid to around 37C.

Sprinkle on the yeast and gently stir, leave for a day or two to initiate fermentation, then rack off to another fermenting bucket or 2 Demijohns and seal with airlocks. Leave for 3-4 weeks in a cool dark place.

Racking off can be carried out several times to further improve the clarity of the finished wine if required. Adding the teabag  and other ingredients to enhance dryness or sweetness such as Chopped Raisins, can be carried out at the first or second fermentation.

Taste the wine once per week, and when you feel  it's about ready to enjoy, syphon the wine into sterilised Swing top bottles, keeping a PET plastic tester bottle aside to check on the pressure build up. Slowly and carefully release any excess pressure from the swing tops, if required.

Store the bottles in a cool, dark place, even in the fridge before consuming on a hot summer's day! The wine will keep for a year or two but beyond that it may not improve with age.

£1.95 incl tax