Collecting elderflower is always a family affair and this year was no exception as we were joined again by the Thompson’s and while the children ran riot in the playground the adults collected the big flower heads. Many hands make light work!
Our batch produced 15 bottles of brew which need to be stored safely. PLEASE NOTE: The champagne needs to be kept in a glass swing top bottle NOT a plastic bottle or an old wine bottle with a cork. They will explode.
12 litres water
40 elderflower heads
2 tbsp white wine vinegar
1 tsp dried yeast.
Makes 15-20 750ml bottles
Dissolve the sugar in 4 litres of water in a large pan on the stove. While the pan is heating up grate the zest and then juice the lemons. Put the sugar water into your bucket and make up the amount of liquid to the 12 litre mark. You can then add your elderflower heads to the bucket, making sure you have checked for insects. I always give them a hearty shake. Finally add the lemon zest and juice and the vinegar to the bucket and give it a good stir. Then tightly cover the top of the bucket with clingfilm and leave in a cool, dry place for two days.