Recently we have had some lovely weather and as soon as the summer truly arrives anticipation builds in our household for my husbands Elderflower Champagne. He makes it every year and it is dangerously delicious and gets stronger and more alcoholic over time. As the elderflowers have been late this year he has only just made his batch. I thought I would share his recipe with you all below:
24-30 elderflower heads
4 litres hot water
6 litres cold water
A dash of lemon juice
Collect your flower heads, these do not need storing and are best used fresh.
Dissolve the sugar in a large container (we use a 25 litre brew bin) with the hot water and stir until fully dissolved.
Next add the cold water, lemon juice, flower heads and stir.
Cover the mixture with a muslin cloth and leave in a cool place to stand for two days. I also took the time here to annoy my husband by trying to take his photo 🙂
After a couple of days bubbles should start to fizz through the elderflowers, which will be floating on top. If this hasn’t happened add a little dried yeast to help fermentation. Leave for another 4 days.
Strain the mixture through muslin and pour into bottles. Fermentation will continue in the bottle giving the champagne its fizz. Your champagne will be ready in about two weeks, but can be left longer.
I end with a warning; the champagne will improve and become stronger over time. Be warned though this will cause more gas to build up in the bottles. If you don’t keep an eye on them and rebottle if necessary bottles have been known to explode.
I hope you enjoy this recipe as much as we do.