Elderflower Champagne: an update

'Tis the end of the summer as far as I am concerned for my supply of elderflower champagne has now been depleted. I must say it was really rather boozy. Addition of yeast (rather than just leaving the flowers' natural yeasts responsible for fermentation) produces a drier champagne but a far boozier one with a much fainter taste of the flower than the sweeter, less alcoholic one. Not wanting to compromise the sweetness for booze content, I drank the drier champagne with a touch of elderflower cordial.