Sparkling Elderflower Apple Cyser
This refreshing sparkling elixir combines the floral notes of elderflower with crisp apple juice, creating a unique beverage that’s perfect for toasting any occasion. With hints of honey and a touch of tartness, this drink can be enjoyed within four to six months, making it a delightful addition to your pantry for gatherings or casual sipping at home.
ingredients
- 1/2 litre water
- 1 litre apple juice (not concentrate)
- 1 litre elderflower juice (not concentrate)
- 1/4 teaspoon Epsom salts (maximum)
- 4 teaspoons tannin or strong, cold tea (not scented)
- 2 teaspoons bentonite
- 1 rounded teaspoon yeast nutrient
- 3 teaspoons tartaric acid
- 1 teaspoon citric acid
- 4 teaspoons Marmite
- 2 tablets thiamine (vitamin B1)
- 2 tablets ascorbic acid (vitamin C)
- 3/4 lb best-quality honey (not heather or oilseed rape)
- 1 packet of general-purpose cider yeast (Gervin GV13 Dark Green Label)
- Campden tablets
steps
- 1.
In a sanitized fermentation vessel, combine water, apple juice, and elderflower juice.
- 2.
Add the Epsom salts, tannin (or strong tea), bentonite, and yeast nutrient. Stir well until mixed.
- 3.
Sprinkle in tartaric acid, citric acid, and Marmite, ensuring they're fully dissolved.
- 4.
Add thiamine and ascorbic acid tablets, followed by honey. Stir thoroughly until honey is fully incorporated.
- 5.
Crush and dissolve Campden tablets in a small amount of water and add to the mixture to sanitize.
- 6.
Once cooled to room temperature, sprinkle the yeast on top and gently stir.
- 7.
Cover the vessel with an airlock and let it ferment in a cool, dark place for about 2-3 weeks.
- 8.
After primary fermentation, siphon into clean bottles, leaving about an inch of headspace.
- 9.
Seal with caps or corks and allow to carbonate for 1-3 months before enjoying.
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