the_kitchen_brewer
Junior Member
I made a batch of Elderflower Champagne last year which was very nice - light, very fizzy and very drinkable.
This year I thought I'd try a different recipe
I had planned to force carb it so that there'd be no problem with sediment but at 40psi (max recommended for the carbonater cap) the level of fizz is dissapointment so I'm going to natural carb after all.
However, tasting the Elderflower Wine - the taste of the elderflower is quite overpowering. Also (unsurprisingly now that I think of it) this recipe also has grape concentrate in it and it tastes more like white wine (doh!)
I tried gradually watering down a glass with sparkling water - but it just tasted watered down.
I added some more lemon juice to the glass, but wasn't quite right.
I tried adding a spoon of lactose, but didn't really work.
Has anyone got any suggestions for toning down the elderflower taste (and perhaps the grape taste since it is more like a white wine) or when it's naturally carbed will it take the edge off it?
This year I thought I'd try a different recipe
I had planned to force carb it so that there'd be no problem with sediment but at 40psi (max recommended for the carbonater cap) the level of fizz is dissapointment so I'm going to natural carb after all.
However, tasting the Elderflower Wine - the taste of the elderflower is quite overpowering. Also (unsurprisingly now that I think of it) this recipe also has grape concentrate in it and it tastes more like white wine (doh!)
I tried gradually watering down a glass with sparkling water - but it just tasted watered down.
I added some more lemon juice to the glass, but wasn't quite right.
I tried adding a spoon of lactose, but didn't really work.
Has anyone got any suggestions for toning down the elderflower taste (and perhaps the grape taste since it is more like a white wine) or when it's naturally carbed will it take the edge off it?
