Hollersekt

Rinse and drain the elder cones. Pour in layers into a container with a capacity of at least 8 liters. Cut the lemons into slices and add them.

Bring water with sugar and vinegar to a boil, cool and add to the container. Tie with a linen cloth and place in a warm, sunny place for 5 to 6 days.

Liquid through a gauze cloth or hair sieve form, fill into champagne bottles and close with wired champagne corks. After about 8 days the bottle fermentation is finished.

The Hollersekt keeps for 3 to 4 months.

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