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I have made some elderflower cordial and they turned out very well. However, after about 2 weeks, they started to ferment, despite me sterilizing the bottles, using citric acid and keeping them in a cool place. How can I stop this completely without freezing them? Would putting the bottles in a pot of warm water and simmering them kill the yeast? Or should I boil the water with sugar after straining the water that has soaked the flowers? Or increase the sugar content? Exploding bottles is not a pleasant experience!
hi, I recently made some blackberry gin and when I've strained it through some muslin cloth and bottled it, I've noticed that the bottom of the bottle looks like it still has quite a bit of sediment in it. Is this normal? I was going to invest in a Vinbrite wine filter to make it crystal clear. Any tips on straining will be gratefully received. Thank you.
Have used my frozen elderflowers to make champagne ( for Xmas). Followed your recipe, adding pinch yeast after couple days when no fermenting seen. Several days later and still no signs of fermenting. (bits of mould forming though!) Anything I can do? Is it cos flowers were frozen or should they still work? Hoping you can quell my disappointment!
Would anyone like to buy medlars?
I have medlars for sale at £5 per kilo + p&p
Harvested them last week in France and they're just starting to blet...
Message me if you'd like to get your Christmas jelly/cheese on the go!
I have been persevering in my attempt to make sourdough bread with very mixed results. The sponge activates well but the dough doesn't rise as well as I think it should and when proving / rising the it seems to become wetter resulting in the loaf spreading when turned out for baking and the bread never gets a good rise in the oven. I have tried various flour combination of white, wholemeal and rye flours. Where am I going wrong.