Hhhmmm…
It’s not really champagne but it is mildly alcoholic and very tastey. After researching many recipes for this refreshing beverage I thought who better to trust with a foraging classic than good al’ countryside bumpkin himself Hugh Fearnely Whittingstall.
I had been slightly afraid of this sort of thing as I thought it would be along the complicated realms of home brewing. It is actually very easy and straightforward.
- 4 Litres of hot water
- 700g sugar
- Juice and zest of four lemons
- 2 tblsp white wine vinegar
- About 15 elder-flower heads
- A pinch of dried yeast (you may not need this)
- Put the sugar into a large container (I used a fermenting bucket but a sterilised normal bucket will do) and pour over the boiling water. Stir until the sugar dissolves, then top up with 2 litres of cold water (6 litres in total).
- Add all of the other ingredients bar the yeast and stir gently.
- Cover with clean muslin and leave to ferment in a cool, airy place. Have a look after a couple of days to see if it has stared to ferment. If it has not started to foam a little and giving off a bit of a fizz you need to add a pinch of yeast to help it along its way. Elderflower does have natural yeast but depending on when you pick it and how long it takes you to use it will determine whether that yeast is still alive when you start the process.
- Leave the mixture to ferment for a further four days (still covered with muslin).
- Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with Grolsch-style stoppers, or screw-top plastic bottles. Be sure to use strong bottles as the pressure will build up when the yeast produces carbon dioxide whilst munching on the sugar. I bottled 6 bottles in total and one of my screw top plastic bottles exploded all over the hallway. Be warned!!! Especially if you have children around.
- Leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months and each time you want to drink some just pop it in the fridge before hand.
I am going to be honest and tell you that I don’t really have any idea how alcoholic this brew is. I do have a hydrometer but forgot to take a reading at the start (woops!!!). I reckon it’s between 2-4%. I drunk a 75ml bottle with a friend and didn’t really feel any effect.
My advise would be not to drink it if you are driving but not to rely on it for a night out (not that I would be encouraging binge drinking anyhow). More of a lovely, refreshing glass post work in the sun-shine or with a friend over a spot of lunch.
Also, don’t be discouraged by a little yeast deposit on the bottom of your bottles. I am told this is a regular thing.
Elderflowers are starting to go out of season but I think drinks like Ginger beer are made in a similar way – maybe I shall try it out and let you know how I get on.
Happy Brewing!
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