Today is Father’s Day and the sun has disappeared, I think we all need a little something to brighten the day, something to celebrate with and something that truly sums up the true taste of Summer and what could be better than Elderflower Champagne.
 
This is my first attempt at Elderflower Champagne, I remember Jasmine making it, but I don’t remember liking it when I was younger, but the taste now is divine, its just so fresh, fruity and perfect for a Summer Wedding. I am hoping to make a large batch for Rosie’s 18th Birthday in August, but need to move fast as I noticed on a walk with Hubby yesterday that they flowers are dying off and soon berries will be ripening. I suppose Elderberry Wine and Jam will be next on my list of things to make!
 
Anyway I would like to raise a toast of Elderflower Champagne to my gorgeous Hubby, to wish him a fantastic Father’s Day and to thank him from the bottom of my heart for being such an amazing Husband, Father and my Best Friend. Thank you Darling, your the best.
 
Buon appetito
 
http://www.biggerjugs.co.uk – (Great site for all your home brewing needs, I thought that I better add the link, because if I just mentioned it & you Googled “Big Jugs” I was worried what might pop up)
 
INGREDIENTS
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
 
METHOD
 
Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
 
Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
 
Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast. (I checked mine as the recipe suggests & no bubbles, I added the yeast and within a couple of days there were bubbles, loads of them)
 
Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential). I saved Sparkling Water bottles as I knew they could withstand the pressure and I am so pleased that I did, the Champagne is so bubbly that you have to be very carefully opening it, letting out a little pressure at a time, or else you will have Champagne everywhere!
 
Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.
 
Tip: I am going to keep mine stored in the garage in the plastic bottles and decant into prettier bottles to serve or to give as gifts as required.