We’ve bottled up our annual elderflower brew. It’s remarkable how much easier it is when you’ve tried it even once before.
While the girls were out gathering flowers, I got started. Elderflowers won’t keep!
I followed a slightly different recipe that I discovered last year after some anxious research.
Dissolve about a kilo and a half of sugar in eight pints of water, and let it cool.
Slice a couple of lemons, choose seven or eight of your freshest elderflowers and clear off any insects (have a good shake outside!), measure a couple of tablespoons of white wine vinegar, and throw it all in the cooled sugar solution.
I covered the brew with a few layers of cheesecloth, and left it for 24 hours. Some folks say to keep it longer, til it bubbles, and others say it won’t bubble til it is bottled. Oh dear. We’re trying the 24 hour version.
It does smell gorgeous, there should be a perfume. I sterilised my bottles in the dishwasher. You want very strong flip-top bottles intended for bottling under pressure, or you may have an explosion!
After scalding a ladle, funnel, and mesh bag, I filled the bottles.
p>They are a pleasure to look at, aren’t they? I’ve stored them on a shelf with another strong shelf above, so if I do get an explosion, it will be contained. I know, how terrifying! Truly these bottles are made to hold tremendous pressure – not all flip-tops are. This elderflower champagne should be ready in a couple of weeks, but I’ll uncork it for my reunion with my sweetheart, on our return to the old country cottage.