As spring and elderflower season approaches, we wanted to share our favourite recipe for this delicious sparkling elixir. Did you know that the wild yeast found on elderflowers is a type of fungi? Wild yeasts are microscopic, single-celled organisms found worldwide in soils and on plant surfaces, especially in sugary mediums like flower nectar and fruits. This type of fungi is responsible for some of our most loved delicacies, including wine, champagne, beer, cheese, sourdough, and kombucha.
Elderflower champagne is naturally bubbly and lightly alcoholic. The fizziness and alcohol develop when the wild yeast on the elderflowers ferments the sugar in the recipe, producing carbon dioxide and alcohol. The result is a refreshing, tangy, and effervescent drink - perfect for warm summer days.
INGREDIENTS & KIT NEEDED:
• 10 litres filtered water
• 8 large elderflower heads (late in the season) or 12 large elderflower heads (early in the season)
• 1kg sugar (add more if you prefer a sweeter taste - we like it fairly dry)
• 3 lemons
• 2 tablespoons white wine vinegar
• A plastic bucket or large Kilner glass container
• Sieve and muslin
• Funnel
• Grater
• A long spoon
• Sterilising powder or Milton
• Sturdy glass bottles (swing-top bottles designed for fermentation are ideal, as elderflower champagne can build up significant pressure)
METHOD:
1. In a bucket or Kilner glass container, combine the water, sugar, lemon juice, lemon zest, lemon remains, and white wine vinegar. Stir vigorously until the sugar dissolves.
2. Add the elderflower heads, handling them carefully to preserve the wild yeast on the petals.
3. Stir gently and cover with a breathable cloth, such as muslin secured with an elastic band.
4. Stir daily until all the sugar has dissolved.
5. After 3-5 days, you may notice a small amount of mould forming on the surface, usually around the floating lemon remains. This is completely normal and means the fermentation is working.
6. Remove any floating solids with clean hands, then strain the liquid through a muslin-lined sieve to remove any remaining bits.
7. Using a funnel lined with muslin, pour the strained liquid into bottles. Alternatively, strain into a separate container first and then bottle.
8. Store the bottles in a cool, dark place.
Your elderflower champagne will be ready in about two weeks, though it will continue to develop fizz for up to four months. You can drink it whenever you prefer, but be sure to gently burp the bottles daily to prevent excess pressure buildup.
Since the yeast remains active, any opened bottle that goes flat can simply be placed back in the fridge for a couple of days - it will naturally regain its fizz!