I used 7 elderflower heads, 570g sugar, 1 gallon of water (cold but boiled originally), 2 lemons and white wine vinegar. Left to infuse for 36 hours and then bottled (into sterilised with boiling water)
I have now left them for 2 months (the recipe says 6 months!!) and there’s still lots of bubbling going on with the expected sediment at the bottom. In both bottles there’s now a build up of surface foam with some yellow bits in the neck of the bottle; is this something I should be worried about? (I’ve included pictures to help) I’m also thinking that I don’t want to leave them much longer as if they are still bubbling it won’t be long before they are in danger of exploding. Would they be ok to drink now and if so I’m assuming it’s as simple as refrigerating then pouring the liquid through a cheese cloth before serving?
Any help and advice would be greatly appreciated!
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