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  1. ThePhysicist

    Rose hip wine

    Fantastic! Thanks for the reply. The hedgerow hips aren't quite ready yet, so I plan to also do a batch with them too. How long did you bulk age for it in the Dj?
  2. ThePhysicist

    Rose hip wine

    Now the primary fermentation is well underway it's smelling better (for anyone who cares). I'll have a proper smell and a little taste when transferring to demijohns 👍
  3. ThePhysicist

    Rose hip wine

    Hello! I'm currently in the process of making some rose hip wine for the first time, the recipe is standard - something along the lines of: 2.5kg of rose hips (large hips from the Rosa Rugosa plant) 7 ltr of water juice from a few lemons yeast and nutrient pectic enzyme some raisins 2.3kg...
  4. ThePhysicist

    Elder flower champagne - batch guidance required

    I'm going with two batches, one which I'll just let run dry and enjoy along the way, and for the second I'll try a sweetner. I know right?! It's a joke. Genuinely haven't seen lemonade with JUST sugar since.
  5. ThePhysicist

    Elder flower champagne - batch guidance required

    Yeah, I'm planning on getting a keg at some point in the future and putting the sparkle in after I stop fermentation with a Camden tablet... But this year I think I'll just let it run sweet to dry and enjoy all the stages
  6. ThePhysicist

    Elder flower champagne - batch guidance required

    I have considered this, but I read at the yeast alcohol limits have a large uncertainty, is this true? I wonder if there are yeasts which stop fermentation around 6/7% alcohol 🤔. I find the elderflower flavour quote delicate and as the fermentation continued the alcohol flavour begins to...
  7. ThePhysicist

    Elder flower champagne - batch guidance required

    I think this year I'll brew a decent amount and just let it run dry... I'll enjoy the evolving sweetness and once it becomes too dry I'll just add elderflower cordial. You mentioned you have tons of the stuff... I'm assuming you make it yourself: how long does it last and does it have any...
  8. ThePhysicist

    Elder flower champagne - batch guidance required

    Thanks for the information Drunkula, it's taken me a while to get back to this with everything that's going on right now! Hmmm I'm really on the fence about which way to go haha, but I'll update this page with what I decide to do for completeness Question: I've got 4/5 of the dry stuff from...
  9. ThePhysicist

    Elder flower champagne - batch guidance required

    JCR, is my understanding of your suggested method as follows: use a non-fermenting sugar for the sweetness and then prime the bottles (with real champagne bottles)? I know earlier you said you did all of yours dry, but IMO the Elderflower wine is significantly better with some sweetness...
  10. ThePhysicist

    Elder flower champagne - batch guidance required

    That was what I was after, a priming calculator - thanks. Yeah, that was the plan - after fermentation add sugar, find the 'correct' sweetness, scale it up for the batch and add the additional priming sugar. It's a bit of a rough and ready approach but it should do the job! Question: if one...
  11. ThePhysicist

    Elder flower champagne - batch guidance required

    JCR, thanks for the book reference, that sounds like something I'll definitely enjoy reading - ill be picking up a copy! Drunkula - that video is PERFECT. It's literally addressed all of my concerns! Could you (or anyone else) advise on the amount of sugar per litre to add for carbonation AND...
  12. ThePhysicist

    Elder flower champagne - batch guidance required

    Johncrobinson, to confirm, is option (2) the pasteurization technique? Have you ever done this? I like the idea of it - does this methodology seem reasonable to you: bulk ferment the elderflower solution for a couple of weeks before bottling up. Once bottled, also bottle some in plastic bottles...
  13. ThePhysicist

    Elder flower champagne - batch guidance required

    Thanks for the informative replies! I think at this point using a sweetner is the thing to test this spring, however, I did have a thought today... I've read most yeast will be killed once the alcohol percentage reaches a certain threshold: different types of yeast will die at different...
  14. ThePhysicist

    Elder flower champagne - batch guidance required

    Is there any way I can do this without adding sweetners? For example, maybe using a specific yeast with an alcohol tolerance of, say, 10% ABV. I'd really like to keep everything as natural as possible... I'm worried adding sweetner will ruin the flavor which I experienced with that first batch.
  15. ThePhysicist

    Elder flower champagne - batch guidance required

    Thanks for the replies, I'll do some research on non-fermenting sugars and potentially go down that route. Question: can I use champagne yeast from the beginning, then when You add the priming sugar the champagne yeast will just be reactivated? Ill post some updates if anyone is interested...
  16. ThePhysicist

    Elder flower champagne - batch guidance required

    Thanks for the reply. I'm aware of this, hence my problem of keeping a consistent sweetness over a period of time whilst maintaining the fizz. However, there are several options (I metioned a couple in the original post; in addition to these non fermentable sugars would be a further example)...
  17. ThePhysicist

    Elder flower champagne - batch guidance required

    Hello! I'm new to the forum and brewing in general. So far I've made Elder flower champagne during the previous two springs and I have some Damson wine aging which I began in autumn... I'm really enjoying it, however, with spring on its way I require some help with my Elder flower champagne...
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