Elderberry without alcohol
20-30 elderflower umbels
1kg of sugar
5l of hot water
2-3 untreated lemons
1 pinch of dry baking yeast
Take a large pot, about 20-30 elderflower umbels, about 1 kg of sugar in 5 liters of hot water, 2-3 slices of untreated lemon peel sliced. The flowers are shaken out so that there are no more small flies (if you want, you can also wash them under running water). The flowers and lemons in the pot are doused with the hot sugar water and allowed to stand at room temperature until the brew or flowers begin to turn brownish (2-3 days). Then the whole thing is strained through a clean kitchen towel, inoculated with a pinch of dry baking yeast and bottled.
For this one should e.g. Use mineral water bottles as the fermentation process creates quite a lot of pressure. The fermentation is complete when the brew turns from light brown to "apple juice yellow" and the yeast has increased (settles on the bottom of the bottle). Just intervene and stop (slow down) the fermentation process in the refrigerator. The residual sugar must be regulated by slowing down in the cooling slender.
Most recipes say you should add citric acid, but I do not have it because I did not have one.
Tastes great after herbal soda and is almost completely sweet after complete fermentation.
Attention - should be well cooled when opening! Due to the suspended particles in the "sparkling wine" the carbonic acid expands strongly and it can splash like a shaken champagne bottle.
