alanywiseman.
Landlord.
So I am going to start my elderflower wine/champagne in the next few days. The plan (after reading Award Winning Wines by Bill Smith) is to start a 18L brew with 900-1000g minced saltanas and sugar to about 1.075 (to account for the sugar that will come from the saltanas), plus nutrient and acid. Hopefully this can ferment for 3-4 days then on the first sunny day I plan to collect my elderflowers, boil them in a couple litres of water to steralise then and then add to the brew for 2-3 days. hopefully it will have finished by this point and I will rack/strain and allow it to clear for a few days before bottling 12 primed champagne bottles and stabalising the rest.
Reasoning is that the inital fermentation will blow away a lot of the aroma from the wine hence add the flowers later plus the alcohol present will help extract the flavour. The saltanas are there to add a bit more flavour and a bit of body to it as well.
What do you all think?
Reasoning is that the inital fermentation will blow away a lot of the aroma from the wine hence add the flowers later plus the alcohol present will help extract the flavour. The saltanas are there to add a bit more flavour and a bit of body to it as well.
What do you all think?
