Elderflower Champagne

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Do not wash the elderflowers. It is their natural yeasts that will cause fermentation. Just shake off any insects and remove the thick stalks.

3. Step 3

   Place the honey or sugar in one or two very large bowls and pour in the 4 cups of boiling water. Stir until the honey or sugar has completely dissolved (if using two bowls, split the ingredients evenly between them).

4. Step 4

   Add the 12 cups of cold water. Stir in the vinegar or lemon juice and the elderberry flowers.

5. Step 5

   Cover with a clean dishtowel and let the mixture sit at room temperature for 48 hours, stirring at least twice a day.

6. Step 6

   By the end of 2 days, you should see signs of fermentation: The top of the liquid will look frothy and bubbly, especially when you stir it. If the liquid is completely still after 48 hours, add 1/4 teaspoon of wine yeast or a very small pinch (just a few grains) of baking yeast and wait another 48 hours, stirring occasionally, before proceeding to the next step.

7. Step 7

   Pour the fermenting elderflower champagne through a finely meshed sieve to strain out the flowers (and lemon rind, if using).

8. Step 8

   Use a funnel to help transfer the brew into clean plastic or glass soda-type bottles with screw tops. Do not use flip-top bottles or corked wine bottles because elderflower champagne is quite capable of popping out the corks or, worse—exploding the bottles. Leave at least an inch of headspace between the surface of the liquid and the rims of the bottles. Secure the tops.

9. Step 9

   Leave at room temperature for a week, “burping” the bottles by unscrewing the caps slowly (to prevent spraying) at least once a day. After the week at room temperature, move them to the refrigerator, but keep “burping” the bottles occasionally for another week.

10. Step 10

    Serve chilled or over ice.