It is the small white or cream-coloured flowers that appear in late spring that are used to make this fizzy elderflower wine or as it is more commonly known as Elderflower Champagne. You are going to need some kit for this including a large and very clean container to mix and store the Champagne in its early stages as well as those pop top bottles that you can seal similar to those on Grolsch beer bottles or my favourite Olive Oil!
Quick note, check it after a couple of days and if there is no signs of fermentation add your pinch of yeast and stir (I used Bakers yeast although Champagne yeast is available).
Once 6 days has passed your mixture would have really begun to ferment and that sugar started to turn to the all important alcohol - you can tell by the odour and the fizz on the surface of the champagne. Strain the liquid through a fine sieve (making sure that nothing passes through it). Once you are sure your mix is completely filtered and clear pass it into the clean (sterilised) bottles and seal.
Like anything alcoholic it gets better with age, so please don’t drink it straight away. Why not leave it for a few weeks and then drink it. It will last for longer and if you wanted to or indeed had the will power to do, you could have a bottle or two left for Christmas morning too!
Do store it outside though as I hear that sometimes the bottles are prone to cracking and sometimes exploding because of the pressure... On that note good luck!!
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