We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Tuesday, 24 June 2014
Making the elderflower champagne
I've been away for a few days but before I headed off, I picked a large quantity of elderflower to make elderflower champagne. It went into a large fermentation bucket with sugar, vinegar and lemon juice and has been brewing over the weekend. When I get back, it will go into bottles where it will complete its fermentation. The first bottles can be opened after just a few weeks though we still have some from last year to use up.