Elderflower Champagne

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Blimey. Had an albeit not-fully-cleared sample of my elderflower fizz. Gorgeous! Stratospheric on floral notes, light, good support flavours and very, very tasty. So glad I tried making it. This is gonna be a yearly regular :) Hope it keeps as I would like to only open bottles on occasions ( not that I really have any ). OK, good days. Summer in a glass!
 
Sorry to bring this back up but I'm struggling.

A month after the fermentation process started its still going at 1.40 now bubbling once ever 1.30 minutes. Is it dead and should I start again? Can't understand what I've done wrong. Help required please.

John
 
Understand your frustration, JonnyD. Maybe get a new, fresh sachet of all-purpose or champagne yeast and get that in there and let them fight it out. It is odd it has been moving so slowly, even from the start - but it IS fermenting so all is not lost :)

I hope some of the experts on the forum can profer some good advice. Yep, the elderflowers are all now becoming elderberries round my way, but, with luck, you'll salvage your fizz :) I wish I had grabbed more flowers while they were here, lovely flavour.

3kg is gonna make a strong fizz, maybe dilute your must up to about 12 litres. It doesn't explain the slow fermenting/drop in gravity from the off.
 
as said above and worth a try

dilute with more water

add a champagne yeast and yeast nutrients
 
:D big grinning smiley.

Can't thank simskin and Godfrey enough. Re-yeasted, topped up and added nutrient.
Bubbling away at 1/10-15secs now. So happy to have saved it.

Thanks all for you input. I do have another question. How do I clear the wine as I want to make it into champagne I don't want to add finings as it will kill off all the yeaties.

John
 
fermentation is completed in the bottle with champagne style drinks

the method of removing sediment is called degorgement

http://www.youtube.com/watch?v=5pH9CF756ZM

modern tequniqe involve freezing the neck

if you are using champagne bottles you will need 29mm crowns
unless you can source Bollinger or Dom Perignon bottles
they use standard 26mm beer cap crowns
alternatively you can use hollow corks
 
Mine cleared in the bottles in about a fortnight. I just carefully decant it into a measuring jug for serving, leaving any cloudiness in the bottle. Doesn't waste much. Pleased it has been saved :) You will have a stunning drink at the end. I put in some wine vinegar, white grape juice, lemons + zest into my recipe and the result is a bit like a hyper-floral champagne.
 
godfrey said:
fermentation is completed in the bottle with champagne style drinks

the method of removing sediment is called degorgement

http://www.youtube.com/watch?v=5pH9CF756ZM

modern tequniqe involve freezing the neck

if you are using champagne bottles you will need 29mm crowns
unless you can source Bollinger or Dom Perignon bottles
they use standard 26mm beer cap crowns
alternatively you can use hollow corks

Thanks for your reply, any idea of how long it takes?
John
 
I have a few clear champagne bottles so I can see when they clear
but in the video posted, he used a lamp to see the clarity


I bottled up at 1005 so I didn't brew out and prime
which from what I read is the preferred method

my brew was clear and ready to drink after a few weeks :thumb:

7lT1tAa.jpg


p9iNLU1.jpg


the darker one was made with unrefined sugar
 
Godfrey thanks for your reply. Very informative. I'm down to about 1.02 atm. Few more days and I should be ready for bottling.
In the video he shows sediment in the cap, for the do you have to turn the bottle upside down, wait for it to settle then open it up and cork it?
Also does a normal 26mm capper cap 29mm as well or I have to get another capper?
John
 
i rotate the bottles in stages over a few days
to minimise disturbance of the sediment

I have had a few caps leaking when lay down
so I don't bother with those ones and drink it cloudy :drink:

for 29mm caps you need a 29mm capping bell
most 2 leaver cappers will have reversible clamps
so you just need the bell attachment

for the bell attachment see here:-
http://www.thehomebrewcompany.co.uk/29m ... -1449.html

for a complete kit see here;-
http://www.the-home-brew-shop.co.uk/aca ... apper.html

I brought the kit but it is cheaper to buy the capper and bell separately
 
Can you filter it using vinbrite mk3 if you are priming? When finished I think I'm going to rack and leave for a month. Also if corking, do you just use tapered corks or champagne corks and whats the difference.
 
champagne corks you will need a pneumatic corker

the corks are not tapered they are huge and are squashed into the bottle

just use the plastic champagne corks or crowns

as for clarifying before priming, you will probably have sweet wine instead of champagne
 
Reason I asked about corks is I bought these off eBay,

image.jpg


Thought I could just use a normal bottler for them with cages?
 
never seen those before,

let us know how you get on :thumb:

might want to consider a flogger if the corker don't work
 
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