A lot of the best heads were out of reach for me - so I left Joe to it and took charge of the camera instead!
To make Elderflower Champagne you will need:
1 UK Gallon of Water
1.5 lbs Sugar
2 Tbsp's White Wine Vinegar
2 Lemons (sliced)
6 Elderflower heads
Start by boiling the water, sugar and vinegar to dissolve the sugar and to sterilise it all. Leave this to cool until blood temperature.
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| Just the task for our large grocers scales |
While waiting for the liquid to cool remove the elderflowers from the stalks. Some stalk is okay as you will strain this later - but get rid of most of it.
Once the liquid has cooled add the lemons and the elderflowers and leave to steep for 3 days.
Once the three days is up strain the liquid and decant into bottles or a brewing barrel and leave to ferment for 6 weeks. Leave some space at the top for the gasses to expand.
And that's all there is to it. Joe decanted ours into a barrel last night, and we'll have to hope it works because Joe never does things by halves.
Yes, that's nearly five gallons of elderflower champagne!