Slate Miner
Well-Known Member
- Joined
- Jan 27, 2012
- Messages
- 176
- Reaction score
- 1
I made up a gallon of Elderflower Champagne back in the summer, fermenting out before bottling to swing top beer bottles adding 6 or 7 gms of priming sugar to each bottle. A couple of months on and it's now looking nice and clear and the sediment appears to be fairly well compacted at the bottle of each bottle.
I was wondering how long to leave it before opening the first bottle? Is now too early? Should I leave until at Xmas or would it be better next year? :hmm:
I was wondering how long to leave it before opening the first bottle? Is now too early? Should I leave until at Xmas or would it be better next year? :hmm: