Elderflower Champagne

A lidded pot to hold all the ingredients

4 litres hot water
2 litres cold water
700g granulated sugar
Juice and zest of 4 lemons
2 tblsp white wine vinegar
15 elderflower heads

** pinch of brewers yeast

- Pour the hot water into your container, add the sugar and wait for it to dissolve then top up with the cold water.

- Add the lemon juice and zest of all 4 lemons, vinegar, elderflower heads and stir gently.

- Leave to ferment for a few days. This is a judgement thing. If it is not fizzing by day three then you know it's time to add the brewers yeast.


- Ferment for another three/four days, strain and **bottle.

- Leave for one week.

Then your elderflower champagne will be ready for chilling, pouring and for whatever you'd like to do to it!! We added sliced strawberries to ours last year.

Then sit back and......enjoy.

** brewers yeast - only to be added if your fermenting concoction is not bubbling after three days.

**bottling. The best bottles are the flip top beer bottles like Grolsch, though plastic bottles that originally contained fizzy pop are just as good though remember not to fill them right up to the top. Always leave a good inch or so space for expanding contents.

Final note :: with all home brew there will be some failures and when making something fizzy beware of exploding bottles especially if they are of the plastic variety.