the fizzing began and died off slightly, so straining began to remove the remnants of the elderflowers and lemon peel.
instead of the beautiful clear and crisp colouration I was expecting, it looks rather like cloudy lemonade, so a double straining technique was employed.
even though we are yet to officially test the alcohol content, we reckon the champagne is to be quite boozy as we felt a little lightheaded just pouring the stuff about, so we tried a glass to do a very unscientific sampling.
it really should be bottled for at least two weeks to develop, but despite the lack of vintage it actually tasted quite nice and pretty sophisticated - not bad for the contents of a hedgerow...
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