* 1 large carrier bag of elderflowers
* 1/2 kg castor sugar
* 300g honey
* citric acid
* wine yeast
First strip the flowers from their stems. I recommend having something entertaining on while you do this, as it is mind-numbing work. Without it you’ll end up with quite a bitter taste to the wine.
Once all the flowers are stripped pour them into a fermentation bucket, boil up enough water to bring it to a gallon and add the boiling water along with the honey, sugar and citric acid. You can actually just use sugar rather than the honey, and add more if you prefer it sweeter, but I find that using a little honey gives wines a slightly richer flavour.
Allow the flowers to steep for a couple of days, and everything else to dissolve, and then strain through a muslin-lined funnel into demijons. Add the yeast, pop in an airlock and leave to bubble away. Rack whenever you feel appropriate until fermentation has definitely stopped (stopper can be added to try and make sure of this, but it is by no means a guarantee and I try not to use additives if I can avoid it, so leaving it until it has definitely finished is my preferred method).
Once finished, bottle and enjoy at leisure.