When will you make an end? Elderflower wine query

[LottieWine]

In the classic film Agony & The Ecstasy Pope Julius II, when concerned about the time taking to complete the Sistine Chapel ceiling, asks Michelangelo “When will you make an end?”. To which Michelangelo replies, “When I am finished“

I seem to be having a similar relationship with my Elderflower wine. After primary fermentation it was put into demijohns on 15th June. It was racked on 2nd July with a further racking on 4th August. Fermentation seemed to slow right down & I had hoped to have it finished by now. It’s now bubbling at a pretty rapid rate (much faster than wine made at the beginning of July & another made at the beginning of August). I was planning on leaving it in the demijohns for a few more months before bottling.

Am wondering if this is normal for Elderflower?

 

[Tanglefoot]

With fruit wines I just keep racking off until it's finished, half a dozen times or so maybe. There's usually a lot of trub to drop out, taking your time produces nice clear wine.
At first each time usually kick-starts the yeast, I top up with a little grape juice to help it along.
Of the country wines I've made elderberry takes longer than any other to
mature, I prefer to mix it with blackberry and drink it younger.

 

[LottieWine]

Thank you for the prompt reply. I guess I need some patience. The wine is pretty clear but on close inspection there is a very thin layer of debris on the bottom. I will rack it again this week and take a reading with a hydrometer.

To clarify, this is Elderflower wine, not Elderberry.

 

[Tanglefoot]

To clarify, this is Elderflower wine, not Elderberry.

Sorry my bad, it'll be drinkable much quicker then.
I just looked at my log and I made a batch of elderflower last year that I sugar primed in a keg after around a month.
With elderflower for me the enjoyment is the floral freshness so I don't wait to start drinking it (though also let some mature).

Did you take readings ? If you know your wine has reached required gravity it's just a case of racking and letting it clear sufficiently.
Also, it gives you the option of bottling with some residual sugar to carbonate,
or letting it ferment out and adding some.

 

[Stevieboy]

I'm having the same issue with a batch of Elderflower - I'm pretty sure it's malolactic fermentation - a long slow secondary wherein the yeast eats the lactic acid in the brew, ending up eventually with a much smother wine. Let it go till all fine bubbles have stopped, then bottle.

 

[jof]

I treated this year's elderflower wine more like beer with some success (as long as you don't mind it being cloudy)
So I only used 1/2 the sugar so it's around 6%
Put into beer bottles at 2 months with 2g priming sugar to make it sparkle.

 

[LottieWine]

I'm having the same issue with a batch of Elderflower - I'm pretty sure it's malolactic fermentation - a long slow secondary wherein the yeast eats the lactic acid in the brew, ending up eventually with a much smother wine. Let it go till all fine bubbles have stopped, then bottle.

Interesting, I will look up malolactic fermentation. It’s producing very fine bubbles which are different to the initial fermentation. This batch (2 djs) was made from a recipe in Suzy Atkins How to make your own drinks. It’s meant to make an ‘appealing, light, Muscatty still wine.

Edit; I’ve just remembered that I hybridised the recipe after looking at English Country Life on YouTube. Their Elderflower recipe had the addition of raisins. I had some sultanas in the cupboard, so chopped them up & put them into the must. Maybe that’s what has caused the malolactic fermentation?