I've made an elderflower champagne recent. I bottled half the batch earlier this week but I kept 4L aside and added it to 1Kg of raspberries which I had gentle stewed for a few minutes to release the juice and kill off any nasties.
It's taken a couple of days for fermentation to kick off again, I think mostly because I left the original batch in a warm shed in this weather, so the yeast may not have been in the best shape.
Now the airlock on the demijohn is bubbling happily how long should I leave it on the fruit? Am I OK to cold crash and bottle it as soon as it finishes this secondary fermentation? Do I need to leave it longer?
Thanks!
It's taken a couple of days for fermentation to kick off again, I think mostly because I left the original batch in a warm shed in this weather, so the yeast may not have been in the best shape.
Now the airlock on the demijohn is bubbling happily how long should I leave it on the fruit? Am I OK to cold crash and bottle it as soon as it finishes this secondary fermentation? Do I need to leave it longer?
Thanks!