For 4.5L (one gallon) you will need:
- five or six heads of elderflower
- two lemons
- 750g (one and a half pounds) of sugar
- two tablespoons of vinegar (preferably cider vinegar)
- enough plastic fizzy drinks bottles to hold the elderflower champagne.
|Elderflowers, lemons and water|
Plastic bottles are better than glass because you can give them a squeeze to see how much pressure has built up, and if you forget them for a few days they won’t explode – the crimp at the bottom will pop out instead, and the noise of the bottle falling over will alert you.
How to make elderflower champagne
- Pick nice young flower heads, where the flowers have not yet started to drop petals or turn brown. You’ll get pollen on you, but don’t worry – it doesn’t stain. Use the flowers promptly or the aroma will change and become unpleasant.
- Put 4.5 litres (1 gallon) of water in a large lidded saucepan.
- Add the elderflower heads (having shaken
any bugs off them first) and two sliced lemons. Put the lid on, and leave it for a 24 to 36 hours.
- Strain the liquid through a clean cloth. A seive will do fine if you don’t mind a few petals or tiny bugs in the drink, and it won’t alter the taste one bit.
- Add 750g (one and a half pounds) of sugar and two tablespoons of cider vinegar, and stir until all the sugar has dissolved.
- Pour into fizzy drinks bottles. Put the tops on to keep fruit flies out, but don’t screw them on tight yet – just stand the bottles in a corner and keep an eye on them. After a few days they will start to make tiny bubbles as the wild yeasts get to work on the sugar.
- After one or two weeks the bubbles will gradually slow down. When they look like they have pretty much stopped, screw the lids down and put the bottles somewhere fairly cool. Give them another few days to generate enough gas to carbonate themselves, and you’re set – just refrigerate the bottle before you need it, and serve over ice with lemon.
|Bottled, in jugs, glasses and whatever else we could find to keep it in!|
The trick with this method is to keep checking the pressure in the bottles, particularly for the first few weeks. Just give each bottle a good squeeze – if you can’t squeeze the sides in at all, then the pressure is getting too high. When this happens very gently loosen the cap until you hear gas releasing, and wait until the noise dies down (be careful of the froth) before tightening up again.
Then all you have to do is sit back, relax, enjoy the summer weather (hopefully) and drink elderflower champagne.
If fermentation won’t start Wild yeast gives the best results for elderflower champagne, but it isn’t 100% reliable. if fermentation doesn’t start within ten days (tiny bubbles at stage 6) then add a tiny pinch of yeast to each bottle. Leave to stand for five minutes, then give it a gentle shake to disperse the yeast. There’s no need to use fancy yeast because we’re not trying to produce a high-alcohol drink: bread yeast is fine, as is general purpose beer or wine yeast. If you ‘rescue’ a batch this way it will tend to end up too dry unless you intervene. Taste a little from time to time and, when it’s just right, screw the lids down and move it to the fridge.
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