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Elderflower champagne

  • 13-06-2014 10:16pm
    #1
    zamo27
    Registered Users, Registered Users 2 Posts: 97 ✭✭


    I am following john wrights recipe for elderflower champagne and ran into a few difficulties

    The first one being it fermented in just 4 days. Maybe the warm weather has something to do with that. The recipe calls for bottleing at 1010 but mine was at .999 after four days. I added elderflower cordial, that has capden tables in it to bring it up to 1010 and I bottled it.
    It seems fine but taste still raw !
    I burped the bottles this evening and there seems to be a good bit of gas and fermentaion still going.

    I moved everything into a basement, as I had the first fermentation in the spare bedroom.

    Is my elderflower champagne death or destined to a catastrophy or I can salvage it and how


Comments

  • #2
    sharingan
    Registered Users, Registered Users 2 Posts: 911 ✭✭✭sharingan


    What was your starting gravity? 4 days sounds pretty normal if you pitched yeast. Regular sucrose is very fermentable.

    The sugar in the cordial is now feeding secondary fermentation in the bottle. 1.010 will make for a very fizzy wine! You might have some gushers.

    Leave it alone, releasing gas from the bottles might be appropriate if they are screw caps.


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