Fermentation Experimentations (Update One)

One of the exciting things you can do on a farm is attempt to create new and novel food items using the age-old technique of fermentation. Its a risky process; not only do you risk mold and possible food poisoning, but you never know when something might explode due to a build up of gases (as happened to some of my mother's first gingerbeer batches - and that was when she was still using glass containers).

So what we been making, you ask. Many a thing, as it turns out, soecifically things with elderflowers. This delicately scented, pale yellow flowering bush is one of the many things brought to new zealand by British settlers, and has been regarded as an annoying weed. We became interested in the flowers' possibilities when my father discovered a recipe using elderflower liquer in his pursuit of new and exciting cocktails. Traditionally the flowers are used make a lovely cordial, and can also be used to make champagne, so we decided to make all three.

Step one was the hunt for elderflowers. We heard tell of a bush on the road from Nelson, and pulled on to the shoulder halfway home to harvest some flowers. Upon closer examination (and a quick internet search), however, they turned out to be hawthorne flowers. Luckily, my mothers spotted some likely looking flowers on a bush at the farm of the women from whom we buy goat's milk. Were those elderflowers? Indeed, and Pam kindly offered to let us harvest some. So the following week we set out to harvest.

The recipe my mother had found instructed that one must harvest before the sun hit the flowers; something to do with natural yeast. Pam, who grew up in England, had always heard that you go out on a sunny day. We have concluded that this is because a sunny day in England is roughly equivalent to a clear morning in New Zealand; perhaps not a favorable comparison for England. After gathering, we set to sorting, cutting, boiling, stirring and distilling to make our mysterious liquids. All that done, we were left with a lovely and refreshing cordial (mix with water, then drink), and weeks left to wait for the champagne and liquer to mature. Just for kicks, we also make an apple 'champagne' using some of our large supply of apple sauce. Hopefully nothing explodes!