Sterilise all utensils, including the wooden spoon
If using fresh elderflower heads, use a fork to take the flowers off into the bucketIf using dried elderflower, pour directly into the bucket Add the boiling water
Add the sugar
Add the zest and juice of the lemons
Add the yeast packet
Add the cold water
Stir everything evenly
Use the thermometer to make sure the liquid is at roughly 18C(Higher will destroy the yeast, lower will not activate the yeast) Store in the dark, warm airing cupboard for 2-3 weeks with the lid on the bucket
Add 2 teaspoons of sugar into each Champagne bottle using the funnel
Using the muslin cloth as a sieve over the jug, scoop out the liquid mix ladle by ladle. The resulting liquid should be clear
Use the funnel to fill the wine bottles from the jug. You may have to repeat these steps depending on how big your jug is and how many bottles you can fill
Cork and label your bottles and add the metal cage, not forgetting to twist it tight
Store in the dark airing cupboard at room temperature