Easy Elderflower Champagne

This is by far and away the easiest method for making this lovely drink

You will need a large plastic fermentation bucket
20  1 litre pastic bottles - I went to the supermarket and bought 20 bottles of water.  It was cheaper than buying empty bottles for bottling up your own concoctions.
Sieve and clean muslin for straining

20 large elderflower blossoms (large stems removed - keep the small stems)
10 lemons.  You will need the zest and juice
2 kilos of sugar
20 litres of water
5 tablespoons of white wine vinegar

In a huge fermenting tub put in 20 litres of water and dump in the sugar,  elderflower blossoms
Add in the zest and juice of the 10 lemons.
Give the bucket a stir to make sure the sugar is dissolved,
Pour in the vinegar

Give it one big stir and then cover it.  Leave it undisturbed for a three or four days.

After time has passed scoop out the flowers and lemon zest that are on the top. 

Get a bit jug and scoop out the elderflower juice and pour it through a sieve that has been lined with muslin into a bowl.   You are filtering out all the bits.   Pour the filtered juice from the bowl into the bottles.

When I pour the liquid into the bottles, I press a dent into the bottles at the top.  This dimple will pop out when the natural yeast starts to do its job and there is carbonation.

Leave the bottles in an out of the way place until the dimples have popped out. Once this has happened you have achieved natural carbonation with wild yeast!  Put the bottles in the refrigerator to chill.  Refrigeration stops the yeast.

Once it is chilled it is ready to drink!

I can't tell you how excited I was to have a naturally carbonated soft drink that I have made myself!