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I have collected the elderflower for the champagne recipe. I have done the sugar hot water flowers . All this I did last night then had an emergency and did not complete the task. This morning I have added the lemons and ww vinegar. My question is , if I give them a good sloshing around then drain them add a tiny say 1/2 teaspoon of yeast could i bottle it and put a (pricked) balloon over each bottle then watch for the first fermentation to reduce then put screw lids on? would this still make champagne. thanks MKG in anticipation

I'm not the expert that MKG is but I've made it a few times and I can't see why not, although you shold only need a little heat to get the natural yeast that is already in the elderflowers going.

Your'e nothing lost by trying though

thanks Keaniebean. I had just re-read the guardian method and really wanted to free up the bucket quickly so that I can get on with that method. Only thing is the first time I followed this recipe last year it says "drink in about 10 days" whilst the guardian method says to rack it for a few months. I also want to make the cordial so went for the one day in the bucket method first.

Sorry, Trinder - didn't spot this for a while. Unfortunately, I'm nothing like an expert on elderflower champagne - I hate the stuff and never, ever make it.

I THINK that what you're asking about is the difference between normal elderflower champagne recipes and the one which Andy recently published in the Guardian. If so, (and you're using Andy's recipe) the answer to your question is a resounding NO. Andy's recipe is a way to a) make elderflower wine and then b) turn it into a sparkling wine. Normal elderflower champagne recipes aren't like that - in those, you extract a bit of flavour and then ferment the liquid with not much sugar around. The sugar runs out, the fermentation stops, you have a bubbly but not-very-alcoholic drink. Andy's recipe will just keep on going - bottle that too early and you're begging for disaster.

On the other hand, you might not have been asking about that at all . Correct me if I'm wrong.

Mike

no Mike I do want to make both ways but the old recipe said to put everything together just leave for 24 hours then bottle it. But I had been called away so it had not all been together for 24 hours before I strained and bottled it. In an effort to "help" it I gave it a bit of yeast (not actually called for). But I also wanted to have a go at the guardian method and as that called for a longer "holding period" I was a bit premature in trying to get the one lot out of the only bucket I have.
Still nothing lost I am just having a go at the lemon hooch. I will try to post about all three when they are ready. But thanks for trying. Incidentally some of the bottles (old method) really are evidently bubbling and some are not , is that because some are filled nearly to the top whilst others only up to the neck? and then hum will it make a big difference. thanks anyone.