I mentioned here before that the first batch of elderflower champagne went mouldy. It went mouldy, so I threw it away and made a second batch.

That one went mouldy, too.

I properly cleaned the barrel the second time, so I’m not sure why this occurred.

Anyway, I took it outside and fished off the big sloppy layer of mouldy elder flowers and underneath it didn’t look or smell too bad. So I decided that, given that bottling it up wasn’t going to cost me anything other than time, I would have a punt and see what happens.

If you find us lying on the patio with our brains oozing out through our ears, or there’s a Zombie outbreak in Ormskirk in late summer, you will all know where to lay the blame.

We now have 4 x 1.5 litres of probably truly awful elderflower champagne waiting to pounce on us in the woodshed.

Next: Rhubarb wine. Mwah-hah-haaaaaa