The elderflower cordial and elderflower honey we made gave us a little more confidence, so on a dry morning little girls and I gathered lots of elderflower and set about making elderflower champagne. Our first brew. I was awfully nervous and checked many resources, before and after. We didn’t work from the following recipe, but I wish we had.
- 1 gallon hot water
- 1 1/2lbs white sugar
- 7 heads of elderflowers
- 2 lemons, sliced thinly
- 2 tbsp white wine vinegar
“Dissolve sugar in water, and leave to get cold; add lemons, flowers and vinegar. Cover loosely with a tea towel and leave for 24 hours. Strain and bottle, try after a fortnight.”
Sterile, swing-top brewing bottles are best for all the bubbling pressure. After a few weeks my sweetheart and I tried the little bottles, hmmm, nice enough, but I suspect messing about with a recipe that said it would get fizzy before bottling may have made it a little less nice. Elderflower has wild yeasts on the blossoms, so you needn’t add yeast. Oops. When we break open the large bottle we’ll see if it is any better, but next year I shall trust in this recipe! Did you grow up with home brews? What kind? I would love to make ginger beer, and dandelion & burdock. Soon! Someday!