I have made elderflower 'champagne' a number of times, but I don't really understand it. I ferment other drinks and foods, and generally understand the process quite well, but I'm not sure about this. I'm wondering if it is-
- some sort of yeast off the elderflowers
- A kind of reaction similar to vinegar and bicarbonate of soda (I assume not)
- Some other type of symbiotic fermentation/wild yeast or something I haven't thought of.
The recipe includes elderflowers in a gallon of water with 1 lemon, 1 1/2 pounds of sugar, and a tablespoon of white wine vinegar soaked together for 24-48 hours and then bottled for 2 days for carbonation.