We have opened the first bottle of Elderflower Champagne. It was a long time coming, but I thought that two years in the house, and having friends around for the weekend was good enough reason.
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The elderflower champagne is too dangerous to keep in a cupboard. So far we’ve had 18 explosions, which come with such force that they are shredding the seals on our bottles. As such we’ve come to the conclusion – reluctantly – that it’s time to start again, from scratch.
The elderflower champagne is proving to be even more volatile than we expected. First it was just one bottle that kept on blowing its cork, but now we’ve had 15 cork ejections so far, each of which is accompanied by a fountain of sticky, fizzy wine.
Wine is easy to make, and the recipe for elderflower wine is doubly-simple. Right now, at the height of summer, the hedgerows are heavy with the creamy white heads of the elder flower, ripe for picking and brewing.