I waited patiently for these elderflowers to bloom so I could make my favorite alcoholic drink—the elderflower and rose champagne. Although I am not an alcoholic ;), I do like making them and indulging in them from time to time to relax; knowing that I made them makes me feel good.
The weather was gloomy, and there was a little blast of sunshine.
It was a little chilly, but I managed to pick some elderflowers.
There is a sufficient supply of these flowers; they grow everywhere.
I picked a basketful—enough to make 20 liters of champagne—to share. ;) We have a village activity coming up, and I will donate some to keep the neighborhood spirit going.
To add a little scent twist, I picked some fragrant roses by David Austin from the garden; for this purpose, I avoid spraying toxic fertilizers or insecticides.
I gathered all the ingredients: 2 kg Sugar, 4 big handfuls of elderflowers, 20 roses, 4 lemons and 4 oranges, 20 liters filtered water. When fermented efficiently, this will yield around 6% alcohol.
I love making the champagne outdoors, close to nature.
First, I cut off as many of the elderflower stalks as possible because they impart a bitter taste.
Then, I lay the flowers on the table to let any little creatures run away.
I don't shake them, as I want to save the pollen; it is rich in yeast, which is just what I need to ferment and make the champagne nice and fizzy!
Next, I separated the rose petals.
I sliced and squished the lemons and oranges.
and threw everything into a big sterilized container.
I poured the sugar in.
The zest and juice of lemons and oranges.
The elderflowers.
Then the roses.
I poured 20 L of cold water; I found cold water preserved the yeast from being scalded. They are my little worker to make the beautiful champagne.
I added a glass of elderflower champagne from last year's batch to kick-start the fermentation, but this is unnecessary if you are using fresh elderflowers.
Over the next five days, I will shake the container at least twice daily to keep the mixture stirred and prevent mold from growing on the top. By the fifth day, I should hear some fizzing sounds or see bubbles at the top, indicating that fermentation has started and is ready for bottling.
After 5 days, I strain the mixture through muslin and bottle it. I use plastic bottles to avoid explosions. The champagne is ready in 2 weeks after bottling.
If kept in a dark place and bottled properly, it can last up to a year or more; the longer it is, the more it will become and have more alcohol content; it is great to mix as a cocktail and add the flavors you desire.
The rose will also give the champagne a beautiful pinky color.
I have never used shop-bought yeast or any other commercial ingredients and have been producing them effectively for a good few years. Elderflower has a really good, strong yeast.
The mixture of rose and elderflower creates a delightful and aromatic combination that is both visually appealing and fragrant. Elderflowers are light, sweet, and slightly musky, often hinting at honey, vanilla, and floral notes. When these delicate blossoms are mixed with the lush, fragrant petals of roses, particularly those by David Austin, the result is an intoxicating blend of scents and flavors.
This one is two years old and still fizzy and nice, and it actually just made me tipsy! ;) It's 100% natural and does not contain toxic chemical ingredients.
Have a wonderful day, everyone!
Mariah 💗