Zingy Alcoholic Elderflower Champagne - The Tasting

How to make a zingy alcoholic Elderflower Champagne - The Tasting



Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.



Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain through muslin cloth and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.



This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.