Alcoholic Elderflower Champagne
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
Thanks for that Andy - when I say dark - its difficult to tell the colour of the liquid - its the bottom of the bin with the flowers and rind that have gone dark - my plan is to see what colour the liquid is when I take out the flowers in a couple of days before I add the sugar etc - if its dark brown I may start again - I hope you dont mind me asking questions as I go along
Lydneyian
Lydneyian
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
PS Just found 2 demijohns in the charity shop for £2 so I will use them after all :-)
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
Andy - I have had the liquid in the fermentation bucket for 2 weeks now and it is still bubbling away like a bucket of pop - the temp has been room temp between 18 and 23 at all times - should i put it into demijohns now - as the recipe says - wait for the bubbles to stop?
Re: Alcoholic Elderflower Champagne
Well, he does say "When you are sure all the bubbling has ceased ..." Which it hasn't. So I'd leave it for a while. He also says to stir and then allow to settle. So, basically, he's getting rid of most of the debris in one operation. If you transfer to a demijohn now, while it's still really active, it'll throw a second deposit and you'll have all the work to do over again.
Mike
Mike
The secret of life is to aim below the head (With thanks to MMM)
Re: Alcoholic Elderflower Champagne
really need to try this!
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
Thanks Mike
Basically "pipe down and be patient" :-) fair enough
Outside of sloe Gin - this is my first attempt at anything - so Im just getting a bit panicky - Ive even picked spare elderflowers this week in case I need another attempt.
Incidently - the spare elderflowers that I have picked have totally dried out - Im presuming they are still ok to use - anyone know?
Basically "pipe down and be patient" :-) fair enough
Outside of sloe Gin - this is my first attempt at anything - so Im just getting a bit panicky - Ive even picked spare elderflowers this week in case I need another attempt.
Incidently - the spare elderflowers that I have picked have totally dried out - Im presuming they are still ok to use - anyone know?
Re: Alcoholic Elderflower Champagne
Dried elderflowers are fine - treat them as you would any dried herb. One ounce of dried is the equivalent of one pint of fresh.
Mike
Mike
The secret of life is to aim below the head (With thanks to MMM)
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
3 weeks and its bubblin more than ever - what have I done - I think Ive created a monster :-(
Re: Alcoholic Elderflower Champagne
Panic not. There's 3 lbs of sugar in that recipe, intending to give you a wine at 15% ABV. That's quite a lot and the process will take some time. If it's bubbling, the yeast's healthy and enjoying life - everything's OK.
Mike
Mike
The secret of life is to aim below the head (With thanks to MMM)
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- Jerry - Bit higher than newbie
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Re: Alcoholic Elderflower Champagne
I have bit the bullet and transfered to the demijohns - It seemed to of calmed down - but now its bubbling away again - I will just have to deal with the debris when I try bottling in a few months - meanwhile I have begun the process again with the dried flowers that I had - the wine I transfered smelt fantastic by the way - also the bit I tasted whilst syphoning was nice as well - so I suppose things can only get better. Its quite cloudy and a deep golden colour - I presume its normal - anything I should do while its in the demijohns ??
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- Barbara Good
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Re: Alcoholic Elderflower Champagne
We made some a couple of weeks ago using the John Seymour recipe. It smelt good and tasted ok but it had a consistancy like a sort of thick gloopy syrup. Anyone hazard a guess as to what I did wrong?
- frozenthunderbolt
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Re: Alcoholic Elderflower Champagne
Too much sugar! JS is a god, but his editors stuffed up the sugar in the wine recipie in at least two of the editions in a big way.
Jeremy Daniel Meadows. (Jed).
Those who walk in truth and love grow in honour and strength
Those who walk in truth and love grow in honour and strength
Re: Alcoholic Elderflower Champagne
I'd certainly second what FTB says, although I don't know the Seymour recipe. How much sugar did it ask for?
Mike
Mike
The secret of life is to aim below the head (With thanks to MMM)
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- Barbara Good
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Re: Alcoholic Elderflower Champagne
0.7kg of sugar to 1 gallon of water, juice of 1 lemon and 2tbs white wine vinegar
Re: Alcoholic Elderflower Champagne
Ah - only 0.7 kg. In that case, there's a problem. Either it hasn't fermented at all (but even 0.7 kg of sugar in a gallon shouldn't produce a thick, gloopy result), or (I'm thinking on my feet) you may have a severe case of ropiness. If so, it ain't going to harm you in any way, but let me do my homework.
Arnie ... I'll be back.
Mike
EDIT: Didn't have to go too far. Seymour's recipe doesn't use any added yeast. Is that right?
Arnie ... I'll be back.
Mike
EDIT: Didn't have to go too far. Seymour's recipe doesn't use any added yeast. Is that right?
The secret of life is to aim below the head (With thanks to MMM)