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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