Elderflower champagne!

When Jan makes elderflower cordial she takes the sugary blooms that are left over when she has finished the process, and she adds water to that and leaves it to soak a while. After a couple of hours you have a slightly sweet juice, ready to drink chilled, perhaps with a little dilution. This time the mixture got left to soak for about 24 hours in the cool cellar. Then it was bottled and popped into the fridge while we were away at Urkult.
However, it had obviously picked up a little wild yeast in the cellar because when we got home from Urkult and checked it out bubbles came pouring out!
One bottle tastes excellent, the other one tastes good but with rather a strong taste. I think that one will benefit from being watered down a little with fizzy water. Both bottles are now back in the fridge.
Ironically we tried to make elderflower champagne two years ago but it was a real faff and the results were underwhelming. Now suddenly we get something much better, just by chance.