Ebob01
Active Member
- Joined
- Oct 11, 2019
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I made some Elderflower Champagne about 2 months ago using John Wright's recipe from the guardian. I used dried Elderflowers and a bottle of Ritchies grape fruit concentrate and EC-1118 yeast. I put the dried Elderflowers in a pan of water which had just come off the boil and left them in there to cool before adding to the must.
I didn't siphon it off before it was finished however I waited until the fermentation was complete, it had cleared a bit but was still a little cloudy, I put it in some plastic soda bottles with 15g/l of priming sugar.
I opened a bottle and it tasted very bitter, the carbonation had worked well though.
I wasn't sure if the CO2 was making it bitter so I put some in a glass wine bottle and left to Degas with the vacuvan wine saver attached. It still tasted bitter afterwards.
Is it just a case that this needs ageing for longer and if so how long?
I didn't siphon it off before it was finished however I waited until the fermentation was complete, it had cleared a bit but was still a little cloudy, I put it in some plastic soda bottles with 15g/l of priming sugar.
I opened a bottle and it tasted very bitter, the carbonation had worked well though.
I wasn't sure if the CO2 was making it bitter so I put some in a glass wine bottle and left to Degas with the vacuvan wine saver attached. It still tasted bitter afterwards.
Is it just a case that this needs ageing for longer and if so how long?
