Elderflower Champagne... Best Recipe??

Itismehonest

Did you try more than one bottle? Not that I'm suggesting you get totally ratted experimenting

I've never had this (being flat) happen unless the top wasn't airtight. In fact, I usually spend a great deal of time putting tops back on when the fizz blows them clear across the room.

If it isn't as sweet as usual are you sure you added enough sugar?

Obviously, it won't help as far as this Christmas is concerned but I'd hang on to it. See if the effervescence comes back when the trees come back into flower. I know that sounds daft but it happens.

annie123

Yep tried 3 bottles,:D but not nice enough to drink each one:( It's been in grolsch type bottles, newly bought.
We usually put it in old wine bottles but friends didn't drink enough over the last year!!

I've had a lot on my mind this year so maybe I didn't add enough sugar, hadn't thought of that.
I'll hold onto it till next time the trees flower then, I'll try [STRIKE]anything[/STRIKE], most things once;)

Thank you

zippychick

ive merged this with our elderflower champagne thread so you can read back and see what others do

Zip

floyd

I would suspect that there wasn't enough sugar as well. If it doesn't taste sweet it could either be that the yeast has used it all up and the resulting gas has somehow escaped slowly or that there wasn't enough to start off with.

I always use plastic bottles because you can tell straight away if you have a dud batch as they won't feel rigid when you press them. They don't look as pretty but at least you don't waste time and effort waiting for something that hasn't worked. I'm also terrified that glass bottles will explode and send shards flying everywhere.

The yeast in mine didn't seem quite as potent this year for whatever reason, I didn't need to de-gas the bottles for very long. Usually I have to do it for 2 weeks before it stabilizes

jumblejack

Hope I'm allowed to ask a quick question here?

I am new to brewing. My first attempt is elderflower champagne.

Attempt no.1, I discarded as there were clouds of matter forming in the bottles.

Attempt number 2 at the elderflower champagne has gone a bit wrong too. I want to know can it be saved?

I have left it in a VERY sterile fermentation bucket with a tea towel above it for about 4-5 days. It has now got a thin skin of mould on the top
It was left in the cool pantry do don't understand what has gone wrong.

Can I filter it out with the flowers and see how it goes? Also, I cannot see any bubbles but the bucket is quite thick so that is probably why I cannot observe them?

Should I add any pectolase/campden tablets to the mixture after straining?

I REALLY could do with some advice please.

I don't want to admit defeat as I may become disheartened and not try again. It would be such a shame as this seems a great way to use up foraged produce in a delightfully hospitable way to guests

I await any instructions with anticipation!

DebtFree2012

I am going to see if bread yeast kicks mine off - no idea if it will.

I'd just leave it and continue as expected - it will sieve out when you use the strain. Live and learn

x

jumblejack

I have just skimmed out most of the elderflowers now and the skin has disappeared. I haven't yet strained it totally:

There is a faint whiff reminiscent of cider mixed with elderflower which is not unpleasant. Does this mean it is beginning to ferment.
I risked sticking my finger tip in and tentatively giving it a taste and it seems very sweet.

Is straining it and leaving it in the bucket the best idea to see if it further ferments or does it need treating with the Camden or pectolase (I have bought them from Wilkos but haven't a clue if I need them. I just was a bit concerned after the first attempt took a dive ) and then bottling??

Sorry to be a pest but I am anxious that I succeed at this

Horace

It is a very long time since any elderflower champagne was made by my mum (initially brewed as elderflower lemonade for me to drink as a kid). Rather than keeping it in a bucket I would be inclined to bottle it and leave the lids slightly open to prevent them from exploding. I dont remember her ever adding yeast to it as the mix contained elderflowers, lemon, sugar and water - it became quite fizzy and rather alcoholic hence my being banned from drinking it.

I seem to recall that it did form a skin on top but when the flowers were removed and it was filtered then it seemed to be ok.

jumblejack

Thanks Horace

Attempt no.1 had the plastic stoppers on VERY loosely. The bottles developed a cloudy solid mass inside though so I threw it out :eek:
I am not sure if it was a sterilisation issue although I did sterilise the bottles as prescribed on the solution sachet

I am reassured by the memory of the skin on your mothers solutions though.

Cheers me dears

Farway

Ideally it needs putting in a demi john with a bubbler bung to finish off fermentation

DO NOT ADD CAMPDEN TABLETS this will kill the yeast as that is what they are for

Once finished fermentation, bottle it and add 1/2 teaspoon sugar per bottle [uses very strong bottles, champagne ones if you can find them] and wire the tops on. You can buy champagne style closures

Leave in cool place, drink after Christmas

You must have strong bottles or they will explode