Liebfraumilch Style White Wine


  • 1 litre fresh apple juice, avoid the reconstituted type
  • ¼ litre concentrated white grape juice
  • 800g Tate & Lyle granulated sugar
  • 1packet dried elderflowers
  • 1tsp tartaric acid
  • 1tsp yeast nutrient
  • 1tsp Bentonite
  • 1tsp pectic enzyme (pectolase)
  • 1 vitamin B1 tablet
  • 1 sauternes/general purpose yeast
  • 1 Campden tablet


  1. Activate the yeast in accordance with the instructions on the packet.
  2. Dissolve the sugar in ½ litre of boiling water and then allow to cool. Add the liquid to a clean and sterilised Demi-john. Add all the remaining ingredients, except the Campden tablet, and keeping the elderflowers in a muslin bag suspended within the Demi-john.
  3. Top up to the shoulder of the Demi-john with cold water, ensuring the muslin bag of elderflowers is submerged.
  4. Check the temperature and if within the yeast’s range add the yeast mix to the Demi-john. Shake well and fit an airlock. Transfer to a warm place (anywhere within a modern centrally heated home is perfect, an airing cupboard is too warm).
  5. After seven days remove the muslin bag, refit the airlock and let the fermentation continue until it is complete and the wine is dry.
  6.  Now rack into another sterilised Demi-john. Add a crushed Campden tablet, swirl and leave a further 24 hours.
  7. Taste the wine, it should be dry but to achieve the true Liebfraumilch taste you will need to sweeten. Use wine sweetener, a liquid which will not restart the fermentation.
  8. Leave the wine to clear perfectly, in a cool place, then bottle up into clean bottles, stick on some quality labels, quality corks and finish off with some shrink plastic sleeving over the cork.
  9. It will be a pleasant wine to drink straight away but don’t keep it longer than 6 months.