Sorry I realise that I am posting at least an year later but as I am trying to make my first batch of elderflower Champagne I am trying to choose a recipe and was looking to see how your second batch turned out? Better or worse than the first one?
Thanks
Thanks
Tweaked the recipe this year:
For a 30 litre batch of about 11.5%:
7 kg of sugar
9 big lemons (juice and zest)
Flowers from about 80-100 elderflower heads (rip the main stalks off)
Champagne yeast (1 sachet)
Yeast nutrient (5 tsp)
Citric acid (4 tsp)
Dissolve the sugar in hot water to half full ish, put in lemon juice, zest n flowers. Top up to about 28l.
Dissolve the acid n nutritient in a bit of water and stir in. 'Pitch' the yeast (put it in a cup of warm water for 15 minutes, then chuck it in too).
Lid, bubble trap, done. Ferment to dry, bottle with 10g priming sugar per litre.