Comments on: Elderflower Champagne Recipe

By: Ciaran

Ciaran — Thu, 30 Jun 2011 21:44:28 +0000

Thank you Julian for the wonderful recipe. I’ve made 2 double batches but like Lisa, my first batch is syrupy/ almost drinkable. I think this is because the recipe is a little vague on how much water you need to add in. I was probably allowing for the bulk of the elderflower heads and should have added more water. Hopefully the second batch will be better.

Two questions if I may. I’m releasing the gas from the bottles of the first batch every few days. Will it be less syrupy over time (ie continue to ferment)? Will there be a higher percentage of alcohol given the higher concentration of sugar?

Thanks again for sharing the recipe.

Ciaran

By: julian

julian — Sun, 26 Jun 2011 22:33:54 +0000

The camden tablet probably did it at a guess. Their main purpose is to kill wild yeasts to stop them ruining wine and they will kill any yeast.

Sorry

By: julian

julian — Sun, 26 Jun 2011 22:30:23 +0000

Certainly you can use demi johns instead of a bucket.

By: Thomas Schmidt

Thomas Schmidt — Tue, 21 Jun 2011 21:44:31 +0000

I have made my 2 first batches. First one I have added some yeast. Not sure about the second one yet. I think I might have ruined the natural yeasts in the first batch, because I put in the elderflowers before adding the cold water, which means the brew was to hot.
I was told by a brewer to let it ferment it self flat for an extra week or so, and then add 7 grams of sugar per. liter to start a new fermenting process, and by doing so, keeping the fizz under control to avoid bottles exploding.
Anyone tried this?

By: Have Rainhood, Will Thrift | Thrift-ola

Have Rainhood, Will Thrift | Thrift-ola — Sun, 19 Jun 2011 16:11:49 +0000

[...] a few weeks time. I’ll tell y’all about that tomorrow. Off to spend the evening making Elderflower champagne. Anyone tried that before? « Print Gocco [...]

By: Ashley

Ashley — Sat, 18 Jun 2011 14:52:22 +0000

Can anyone tell me why some Elderflowere Champagne recipes say to us 4-6 ‘heads’ whereas others my say 30-40 for not much more litreage?!

Cheers,
Confused Ashley

By: Jo

Jo — Thu, 16 Jun 2011 20:52:29 +0000

Just read your comments Chez, mine is at the same stage now. I added a pinch dried yeast a few days ago and it has not foamed much. Just strained and bottled, being curious I poked my nose in the demijohn as I couldn’t get a strong smell at a distance, and it burnt my nostrils!!!!Now, the last time anything did that I was at the Glenmorangie distillery near Inverness and the final product there blew your socks off so I have faith that all will be ok in a short while. I did have a little taste also before bottling and there is a very instense slight fizz and it already tastes good.
Good luck with the wedding!

By: Lisa

Lisa — Wed, 15 Jun 2011 19:29:17 +0000

Hi there, had great success with this last year, so have made about 40 litres this year. The problem with each batch seems to be the same, it is syrupy. I followed the recipe to the letter, any idea what has gone wrong. It is almost undrinkable, although I will probably persevere! The batches are between 3 and 4 weeks old.
Thanks
Lisa

By: pickles

pickles — Wed, 15 Jun 2011 11:38:51 +0000

can i use demijohns instead of a bucket?

By: Susan

Susan — Wed, 15 Jun 2011 10:37:30 +0000

Hi I am about to give the recipe a go – I was wondering what type of yeast should I use in the recipe? is it a special type for wine-making or would regular quick yeast used for bread making do as well?