Elderflower Champagne

Ingredients

-   800g sugar
-   Florets from 8 elderflower sprays
-   zest and juice of 4 lemons
-   0.5 tsp yeast nutrient
-   5g sachet Champagne yeast / 7g sachet bread yeast

Method

1.  Dissolve sugar in 2 litres of hot water
2.  Add to fermenting bin with 3 litres cold water
3.  Leave to cool
4.  Add lemon zest, juice, elderflower florets, yeast nutrient, yeast
5.  Mix well
6.  Ferment for 6 days
7.  Strain through muslin into fresh bin
8.  Leave to settle for about 1 hour
9.  Bottle
10. Leave for a week before drinking