elderberry champagne
The elderberry sparkling wine (also elderflower sparkling wine , elderberry sparkling wine or lilac sparkling wine ) is a slightly alcoholic drink, similar to spring white . The drink may not be put on the market under this name, since according to the Sparkling Wine Tax Act, the designation sparkling wine is reserved for a wine-containing drink. It may only be brought onto the market under other names, names used are e.g. B. "Hollerkitzler" and "Elderflower mousse".
Elderberry sparkling wine is made from the blossoms of the black elder (which is also known as "lilac" in northern Germany), water, sugar, lemon slices and acid powder (tartaric or citric acid), as an alternative to acid powder, vinegar and changes the taste and taste in the course of natural fermentation Character. Preservation is guaranteed by the pressure created. After the first 2–3 weeks of ripening, it was or is often drunk by children as an early summer refreshment, who know it in the Odenwald region under the name "Hollerwasser", not to be confused with elder water made from elderberry syrup diluted with water. The alcohol content is very low due to the small fermentation volume in the bottle.
The drink is said to have a strong invigorating effect.
preparation
A wide variety of recipes exist as the drink is an ancient tradition. Fresh elderflower umbels are left to stand in water for approx. 24 hours together with sugar, untreated lemon wedges and vinegar, tartaric or citric acid powder ( E330 ). The acids serve here as against molds directed preservative during the fermentation. The naturally occurring yeasts on the flowers process the sugar into alcohol to a very small extent , which means that the yeasts themselves die and carbonic acid is released. After a few days, the resulting gas provides the tingling effect. During this process, the drink loses some of its sweetness and eventually resembles sparkling wine . It can be kept for more than a year in stable glass bottles that can withstand the pressure.
Web links
- http://www.hbuehrer.ch/Holundersekt.html - A microbiological explanation with a recipe