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.