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Effective Storage of your harvest




For the adults!

Elderflower Champagne 

Many thanks to the Allen family of Jordans Village in Buckinghamshire for the recipe! 

4.5l water

About 10 elderflower heads

Two lemons

750g caster sugar

2 tbsp. cider vinegar

  • Put water, elderflower and sliced lemons in a bucket and leave for 24hrs

  • Squeeze out lemons and strain liquid then add vinegar and sugar. (You don’t need to but I normally make a small amount of yeast solution by putting half a teaspoon of dried yeast in a glass of warn, not hot, water with a couple of teaspoons of sugar, once this has come to life add it, I’ve had a couple that didn’t start fermentation on their own)

  • Decant into fizzy pop bottles (empty Coke or Lemonade etc. bottles are perfect) and screw lids on loosely, after about 2 weeks screw down firmly, periodically carefully releasing the gasses. 

  • They say it’s ready to drink in a couple more weeks but we tend to leave ours until it’s about 18-24 months old and by then it’s Cristal clear like champagne.

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