Meadowsweet Champagne:

40 meadowsweet flower heads

12 litres (2 gallons)
1 kg (3lb) sugar
50g cream of tartar
15g brewers or beer yeast (available from all homebrew shops)
Once you have your flowers, place in a big pot with 12 litres of water, bring to
the boil and simmer for 15 minutes.
Strain the liquid into another pan/bucket and discard the flower heads
Bring the liquid to the boil again and add the sugar and cream of tartar,
simmer and stir until dissolved.
Remove from the heat, transfer into a sterile brewing vessel/bucket and allow
to cool to blood temperature- this may take some time then add the yeast
and stir well.
There is a lot of debate about the next stage, most recipes say to cover the
bucket in muslin and bottle after 24 hourswith my limited knowledge of the
mysterious art of brewing, even I know this is foolish: unless you want
exploding bottles in the garage or a fizzy firework on opening- in which case
you might get a shots worthgo ahead!
What worked best for me was to get out my hydrometer and take a reading
every two days, I could also then calculate the alcohol % at the end. I covered
the bucket in a pair of tights and left it in the cellar for about a week, until the
hydrometer reading had dropped from 1.050 to below 1.000. This then told
me fermentation had finished, bottling could go ahead and explosions would
be kept to a minimum. If you can, leave the brew for 1-3 months, it IS ready to
drink a week after bottling though! My brew came out at 6.4% (drop in specific
gravity=50, 50 x 129= 6.450).
Serve chilled.