Elderflower 'Champagne' - quick question

Sky King

Guys,

I am making a small batch of elderflower champagne at the moment. (If you're interested in doing it yourself - now is the time - there's loads of them in bloom atm!!).

I am recording the steps as I go on my camera so hopefully will have a decent vid of the process by the end of it which I will share with you if anyone is interested in having a look.

Anyway, my question - the wine has been in the fermenter for 6 days with the flowers and other bits and bobs I added to the mix. BUT - I am away on holidays from Friday so the batch will be another 10 days (at least) in the primary with all the goodies before I get back.

My fear is that all the petals and stuff will start to rot or something and ruin the batch in the meantime. I have this gut feeling that I'll get a much 'cleaner' (for want of a better expression) brew if I transfer the liquid only to secondary fermenter and dump all the leaves and bits of lemon etc . But I would have to do it today - after just 6 days in the primary.

So my question is - should I do it?

Starting gravity was 1090 so it's nowhere near finished fermenting yet.

Thanks!

BeerNut

I wouldn't worry about the bits rotting: they're preserved in alcohol, after all. Have a taste and if there's enough flavour in there already you can rack safely if it makes you feel better.

Sky King

Thanks a lot Beernut - that's done now. No issue with flavour anyway - it's very potent!


I'll keep yiz posted.