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This is the Conversation Forum for How to Make Elderflower 'Champagne' << exploding bottles Mmmmmm >> Subject: Yeast? Posted Sep 1, 2001 by Frankie Roberto   Posting 1 Where's the yeast in this recipie? When I've made it I always used a sachet of bread yeast, which works a treat. It usually evolves to cope with the sugar better over time too, so you can use a pint or so of a previous batch to kick start a new one. Does the sugar ferment naturally in this version? Read the First Reply to this Posting Subject: Yeast? Posted May 7, 2006 by slarti-bardfast This is a reply to this Posting   Posting 2 Yes , elderflower , like most fruit and grain already have a natural yeast that has been perfected over millions of years to suit it's target. ensure clean , good condition flowers so as to avoid contamination by other bacteria. Sour-dough bread is equally made from just flour and water. The yeast present on the grain is still present in the flour (provided it has not been bleached!) Once warm and wet it will start an active culture in about 24hrs. Conversation list Most of the content on h2g2 is created by h2g2's Researchers, who are members of the public. The views expressed are theirs and unless specifically stated are not those of the BBC. The BBC is not responsible for the content of any external sites referenced. In the event that you consider anything on this page to be in breach of the site's House Rules, please click on the relevant button to alert our Moderation Team. Conversation list

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