Pollenseeds (top left), egg- and stickshaped yeast cells and bacteria
(right picture on the bottom) in the nectar of elderberry flowers.
The yeasts differ greatly from those of the deadnettle.
Recipe for elderberry champagne (continues)
If the mixture becomes cloudy because of the growing yeast and the fermentation process starts, filter the juice through a towel or tea-net into robust bottles with screw caps. Store the bottles in a cellar. Keep the caps loosely for the first few days. If part of the sugar has been fermented (just taste it), close the caps tightly to allow the formation of an over pressure of carbon dioxide. Enjoy the champagne refrigerated. The champagne doesn't contain much alcohol and has a delicious taste.
Nectar yeasts
