SOMETHING I WILL BE MAKING AGAIN THIS YEAR / A REAL SUCCESS !
4 litres hot water
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need any but i always have had to use it)
What you do
* Put the hot water and sugar into a large container (i use my sons toy bucket after its had a swish of fairy liquid)and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
* Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
* Cover with clean muslin (I use old shiny clean muslin squares from when children where babies) and leave to ferment in a cool, airy place for a couple of days.
* After a couple of days have a peep and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
* Leave the mixture to ferment, again covered with muslin, for another four days.
* Strain the liquid through a sieve lined with the muslin and decant into sterilised bottles
* Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months and gets better by the week. don’t forget DO NOT to store it in the house…a sticky champagne mess after one has popped is not a nice thing to be cleaning up.
If you cant wait until next year, pop over mine, i have 26 litres of champagne bubbles ready for the ice!