Starting off elderflower wine

[marko1966]

started a elderflower wine on saturday done a big batch about 14 bottles worth with 3kg of sugar with all the ingredients and then added 3tsp of yeast and 3tsp of yeast extract but still no activity of fermenting yet is this normal.

thanks mark

 

[marko1966]

just started fermenting now and i have a reading of 1040 is this to low.

mark

 

[Chippy_Tea]

I don't make this wine but have just read the SG should be 1085 minimum.

 

[tonyhibbett]

14 wine bottles is about 11 litres so 3 kg sugar should give an sg of over 1100, so give it a very good stir and take another reading.

 

[marko1966]

gave it a good stir like said and its up to 1080 is this ok it only started fermenting on Sunday do i need to add any other ingredients thanks fellas.

 

[tonyhibbett]

What are the ingredients so far?

 

[marko1966]

3kg sugar, elderflower, 500g raisins crushed, 6 lemons and juice and 50gr of acidic acid plus water that Iis it. And i added 3tsp of yeast and 3tsp of yeast extract.

 

[tonyhibbett]

What do you mean by '50gr of acidic acid'?

 

[marko1966]

ooops that was for the cordial recipe doh, citric acid 50 grams.have i cocked it up or will it be ok.

 

[Chippy_Tea]

That is 10 teaspoons, i think its going to be a case of see how it turns out.

 

[tonyhibbett]

I just made 5 gallons with the intention of producing elderflower champagne, using 25 g of acid (tartaric and malic) resulting in pH 3.5 (which is ok) but a total acidity of 6.75 ppt (as tartaric) which is high, even for champagne. I added 15 g of glycerine but it still tastes rather too sharp. If you are aiming for a sweet wine, then the sugar will mask the high acidity to some extent.

 

[marko1966]

thanks as you say fingers crossed job.

 

[tonyhibbett]

A sparkling wine will taste less sharp than a still wine of the same acidity. Some citric acid gets used up during fermentation.