Elderflower champagne- when to add yeast, and how much?

[Nick_593]

Hello everyone,

I've read a few recipes about making Elderflower champagne (thanks to everyone on the forum!). I now have two main questions before getting stuck in tonight.

When do I add the yeast; 1) when adding ingredients to the bucket? or 2) When putting the ingredients into the Demijohns?

Also, how much yeast do I need to add?

-I have 3 sachets of champagne yeast. Each one is apparently suited to one 20 litre bucket (4 gallons). However, the woman at my local home brew shop said that I will need one sachet per 5 litre (1 gallon demijohn), if I use the method of adding yeast at the Demijohns stage.

Really want to get the process spot on.

Thanks a lot!

Nick

 

[Gayle]

Half a packet of yeast is fine for a one-gallon batch, you can tape up the sachet and put it in the fridge to use another day, or make two one--gallon brews at the same time and split it between them. Or you can put the whole sachet in one, it won't make any difference.

When you add the yeast depends on the recipe. If you are not using campden tablets, you can add the yeast with the other ingredients. I prefer to make an elderflower cordial first, so it is strained of flower matter etc before fermenting, then it can be diluted as necessary and the yeast added then, no straining to do after fermentation.

In wine and cider making I don't worry too much about being "spot on", as long as your sanitation is excellent, you haven't much to worry about :)

 

[Nick_593]

Cheers, fully got the process in mind now.

Thanks a lot!

Nick