Elderflower champagne..Recipe...

I had a quick look at all the various recipes both in books I've got and on the net, then decided that I'd use one that I've used before which is really similar to the Ginger Beer recipe I use.

Pick the elderflowers and use them as quickly as possible, they must be fully open and preferably a nice bright day - today is perfect! For 8 litres pick about 50 flower heads. Use a clean bucket and shake the flower heads gently to get rid of bugs, pour 4 litres hot previously boiled water into the bucket and the juice and zest of 5 lemons and 750g white sugar or brewing sugar. Once the sugar has dissolved add the elderflowers. Top up with 4 litres cold water. Cover and leave for 2 days when you should check to make sure it is fermenting, if not add some champagne yeast at this point. Cover and leave for another week, then strain and decant into sterilised bottles - either swing stop bottles or plastic lemonade type bottles. Try and leave for two weeks. Chill well before opening and don't open over carpet!!!

Try this and post your comments....