Jeff’s recipe for Elderflower Wine
The first shoots of the Common Elder boiled like asparagus, and the young leaves and stalks boiled in fat broth, do mightily carry forth phlegm and choler. The middle or inward bark boiled in water, and given in drink works much more violently; and the berries, either green or dry, expel the same humour, and are often given with good success to help the dropsy; the bark of the root boiled in wine, or the juice thereof drank, works the same effects, but much more powerfully than either the leaves or fruit. The juice of the root taken, mightily procures vomiting, and purges the watery humours of the dropsy…
Nicholas Culpeper, 17th century herbalist
Ahh, Elderflower Wine! Marvelous stuff. My Doctor introduced me to it as a cure for hemorrhoids. I must confess to having written some of my better poems when under the influence. Did nothing for my piles though. I must also say that it has done nothing for either my courage or to alleviate my intermittent diarrhea when facing quick bowling.
Elderflower Wine recipe
3 pints (1.5 litres) elder flowers (stems removed)
Jeff’s Tip: in my opinion the best flowers can be found at CS Sports ground, Chiswick
3 gallons (11 litres) water
10 (4.5Kg) pounds sugar
2 (1Kg) pounds raisins
Juice of 3 oranges
Juice of 1 lemon
1 pkg wine yeast
- Step 1: Wash and drain elder flowers and put in primary fermentor.
- Step 2: Make syrup of water and sugar, pour it hot over elderflowers, cover and allow to cool.
- Step 3: Mix orange and lemon juice with the yeast, add the liquid, cover and let stand for 10 days.
- Step 4: Strain and add the raisins.
- Step 5: Cover and let stand for 4 months.
- Step 6: Bottle the wine and store in a dark place for 6 months before using.