A quick note of today's elderflower champagne-making attempt..

Elderflowers are not that abundant yet, which is good because I can have an experiment this time and if it doesn't work I can have another go.

I collected half a bag of elderflowers. The heads are not that big. I don't think it matters all that much how much you use.

  • elderflowers 
  • 1 kg sugar (just over actually)
  • 3 lemons
  • 8 litres of water
  • tablespoon of wine vinegar
  • teaspoon of yeast nutrient
  • 1 champagne yeast sachet (probably)

1. I removed the flowers from the stems with my fingers. The recipe's all say do it with a fork but that seems SO much more difficult. 

2. I put the sugar, flowers, lemon zest of one of the lemons in the bucket. and poured in 2 litres of boiling water from the kettle, and stirred till the sugar dissolved.

3. I added cut up lemons and their juice with 6 more litres of water. When cooled I added yeast nutrient.

To do...

4. Add yeast tomorrow probably, if there is no sign of fermentation, 

5. After 3 days, with fermentation going, sieve into demijohns.

6. Rack a few days after, maybe bottle, depending on how it's going. 

7. Bottle at some point..