Hi. I wondered what people thought of the oddly slow fermentation of an elderflower champagne I am trying to make. It's my first attempt, I usually make beer, so not sure if this is normal. I started it going 11th June and S.G. was 1.034. Now on 8th Jul it has only dropped to 1.029! I am using the elderflower's natural yeast. It took about 3 days from start to get bubbling. It is still bubbling away noticeable so not stuck or finished, just very slow. Any thoughts? Thanks.
Elderflower Champagne S.G. hardly moving.
- Thread starter FilledAle
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Wild yeast can be unpredictable in both attenuation and taste.
I usually add a campden tablet to the must for 24 hours to kill any wild strains present before pitching champagne yeast such as Lalvin EC111.
The starting gravity seems very low also, I usually aim for around 1.084 to get
a finished wine around 10 - 11%.
Fermentation is usually finished in a week or so, I'd add some specific wine yeast such as above and maybe add some extra fermentables to top up the gravity - perhaps some grape concentrate.
I usually add a campden tablet to the must for 24 hours to kill any wild strains present before pitching champagne yeast such as Lalvin EC111.
The starting gravity seems very low also, I usually aim for around 1.084 to get
a finished wine around 10 - 11%.
Fermentation is usually finished in a week or so, I'd add some specific wine yeast such as above and maybe add some extra fermentables to top up the gravity - perhaps some grape concentrate.
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