Elderflower Champagne is a delightful drink that captures the essence of spring and early summer in a bottle. It’s a drink steeped in tradition and has a wonderfully unique floral flavour that’s both refreshing and elegant. This recipe is a chance to impress your friends and family with a homemade drink that’s perfect for celebrations or just to enjoy on a sunny afternoon.
Ingredients:
- 1.8kg sugar
- 18 heads of elderflowers
- 8 lemons, zested and juiced
- 5g packet of dry champagne yeast
- 2 x 12L fermenting buckets (ideally with airlock lids)
- Muslin, sterilised
Method of preparation:
Dissolve the sugar in about 2 litres of boiling water. Once dissolved, place the sugar in one of the fermenting buckets.
Add the elderflower heads to the bucket along with the lemon zest and juice.
Fill the bucket with cold water to a total of 12 litres. Make sure the water is neither too hot nor too cold; it should be around room temperature to ensure the yeast is activated properly.
Sprinkle the dry champagne yeast over the liquid and stir gently.
Cover the bucket with the muslin and secure with a rubber band or string. This will allow the mixture to breathe and the yeast to ferment without letting in unwanted particles.
Leave the bucket in a warm place for about 4-6 days. You should see bubbles forming as the yeast ferments the sugar, turning it into alcohol and carbon dioxide.
After the initial fermentation period, siphon the liquid into the second sterilised fermentation bucket, taking care to leave any sediment behind.
Seal the bucket with the airlock lid and leave for a further week to allow the fermentation to continue.
When the fermentation has slowed down and the bubbles have almost stopped, it’s time to bottle your elderflower champagne. Pour the champagne into sterilised bottles, leaving a little room at the top for the remaining fermentation to create a natural fizz.
Seal the bottles and store them in a cool, dark place for at least a month before drinking.
