Properly sanitize all equipment involved in this process before use. This can be done with commercial sanitizing solutions created for food safe preparation or even just wash, rinsed, and sanitized with boiling water.
In a large pot bring water up to a simmer, add elderflowers and remove from heat. Allow elderflower infusion to cool to room temperature.
Once the elder infusion is cool, combine half a cup of warmish water, a scant teaspoon of honey, the half packet of champagne yeast in a small bowl. Stir to combine and allow the yeast to rehydrate and "bloom" for 20 minutes.
Add the honey, strawberries, and lemons to a fermentation jug like this. Pour in the yeast water and the cooled elderflower infusion, allowing adequate head room in the vessel (no farther than the base of the neck for a narrow-mouthed vessel, or at least one inch for a wide mouth vessel like this. Add airlock and lid. Within a few, to 24 hours you should observe signs that fermentation has begun. If fermentation is especially vigorous or you have overfilled your vessel, you may experience bubble over. It may be wise to place your fermentation vessel in a bowl or bin for easy clean up; if fermentation overflows into the airlock, rinse and replace airlock. Replace any liquid lost in during overflow with spring water. Primary fermentation should take two to three weeks.
I used a skewer or sanitized son handle to break up and moisten the "cap" that forms near the neck about once a day while fermentation is active.
When primary fermentation is almost complete the airlock and no longer shows signs of bubbling, it is time to dosage and bottle. First, pour your strawberry elderflower mead through a fine mesh sieve into a large, sanitized pitcher or dispenser. Allow to settle in the new container, then rack off any sediment into a new vessel before bottling to help ensure clarity before bottling. Prepare a honey dosage by combining two parts warm spring water to one part honey. Place 1/2-1 teaspoon of the honey dosage in sanitized bottles (like these), then fill the bottles with the mead within one inch of the bottle opening. Place in a box with a lid, in a cool spot to create carbonation within the bottle. This secondary fermentation may take just a few days (in moderate conditions) or up to 2-3 weeks (in cooler conditions). You may want to start checking on the bottles after a day or two to check on carbonation levels and for excessive pressure. Always point bottle away from face when opening. Store in the refrigerator and enjoy within six months!