Elderflower Champagne

Here is CountryDog's recipe for Elderflower Champagne. Dissolve 1kg of sugar in 2 litres of hot water. I used a sterilised bucket. Add the zest and juice from 4 fat, juicy lemons. Stir until the sugar is dissolved. Add 2 tablespoons of wine vinegar. Top up to 6 litres with cold water. Add about 50 open Elderflower heads. I stripped most of the florets from the stalks but didn't worry too much if some got through. Then, a really good old stir, a couple of pinches of dried yeast just in case the natural yeasts are feeling a tad lazy, and cover over and put in a cool spot for a few days. Then - we'll think about the next steps!