- Serves: makes 6 litres of champagne
- Prep Time: 15 minutes plus 2 weeks for the fermenting process
- Effort: easy
- 700 g caster sugar
- 20 heads of elderflower
- 2 lemons, zested and grated
- 2 tbsp white wine vinegar
- pinch of dried yeast, you may not need this but it is good to have some on standby just in case
Tips and Suggestions
Be careful when making champagne- try to use a plastic bottle as glass bottles can explode under the pressure of the champagne fermenting.
It might be a good idea to keep the bottles outside and release the pressure by opening the bottle every so often to stop this happening.
1. Add 4.5 litres of water and the sugar to a very clean bucket, and stir until the sugar has dissolved then add a further 1.5 litres of cold water.
2. Add the elderflower heads to the bucket along with the lemon juice, zest and vinegar. Cover the bucket with a clean muslin and leave in a cool, airy place for 2 days.
3. Check the mixture and if it is not starting to foam add a pinch of yeast and mix again. Cover with the muslin again and leave for another 4 days, allowing the mixture to ferment.
4. Strain the liquid carefully through a sieve lined with muslin and pour into strong glass or plastic bottles with champagne lids. The brew can produce a lot of gas which may cause the bottles to pop or explode so you must let off gas regularly to prevent this from happening.
5. Seal and leave for at least a week before serving chilled. The bottles will keep for a few months in a cool dry place.
Recipe from Toby Montague, founder of Crunchd.
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