Comparing Elderflower Quickie Wines

Comparing Elderflower Quickie Wines

Well all that blog slacking means that I get to write up a comparison on this year's Elderflower Quickie Wines. If you remember i did 4 variations

Apple juice and white grape juice base. (FG 990, 11.8% ABV).
Apple juice and red grape juice base. (FG 990, 12.2% ABV).
White and red grape juices as base (FG 990, 12.4% ABV).
White grape juice as base (FG 992, 11.5% ABV).

The Results: Nice and simple.

The wines made with apple juice didn't clear properly. They left a haze. It's noticeable in the demi-john, barely perceptible in a bottle, and you just won't see it in a glass. However it does taste wonderful. So flavour wise they are my favourites.

The wines made with grape juice only cleared fast and totally. They are also delicious, crisp and clean. If you like your white wines uncomplicated then you'll probably prefer this version. And if clarity is essential to you then this recipe is a safer route to achieve that aim.

Discussion

Why didn't the wine clear? The haze is almost certainly pectin, most likely because my pectolase was beyond it's best. I can only think of one other reason. It doesn't bother me to be honest, i'm not that fussy and i have a reputation already. People know my elderflower wine is the business so they simply tuck in and enjoy. If i was fussy then i'd take a couple of extra steps. But i'm jumping the gun a little here, i missed something out and i'll explain ....

You may or may not have guessed that I lean towards eating (and drinking!) naturally. In recent years i've been experimenting with not adding campden tablets or potassium sorbate to my finished wines. You run a little risk in doing this. You must be very clean when racking and bottling. You must also be absolutely sure the fermentation is finished. If not then it could restart in the bottle and that'll be messy and potentially dangerous, exploding glass bottles are not nice, especially when you're near them.

Anyway, these all turned out fine, as have a number of other brews. Whether you try to brew the same way is entirely up to you. If you're a novice i would advise against it. First get familiar with all the processes that happen, and the lengths of time they take. Wait until you're used to brewing, almost second nature. i.e. you may use recipes but you certainly know the methods without looking them up. You will then probably have settled in unhurried brewing, this will help to ensure that you don't bottle too soon. However you should still check the gravity over a number of days, when it's steady and low then bottling is safe. And degassing will not do any harm unless you enjoy a little frizz on your lips. I do.

So, this may also account for the fine haze in the apple juice and grape juice versions. Without the extra step of adding campden and sorbate i got a little forgetful. I didn't degas the wine. Degassing helps the wine to clear. Why the grape juice cleared is probably simply because it had no pectin in it.

Next Year's Wines:

"Ah" i hear you asking "what elderflower will you make next year?"

Great question and i don't know to be honest. Mrs Critter Wines will have some input tho, perhaps decisively so. Maybe i'll just go with whatever juice fits my budget. There really isn't much in it at all. They were all ready to drink very quickly, all taste delicious, and are all still great now - a few months on.