Ebob01
Active Member
- Joined
- Oct 11, 2019
- Messages
- 59
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- 7
Hiya
Last year I made some sparkly elderflower, I was pretty pleased with it. I essentially made the wine and let it finish but not clear and added priming sugar. It was good but this year I would like more fizz.
I added dextrose at a rate of 17g/l which is what I believe they use for the methode champenoise.
I have seen recipes which state to bottle at 1.010 which equates to about 30g/l of sugar.
Does anybody have any experience of how bottling whilst still fermenting Vs priming at the end compares...?
Also if I was to bottle at around 1.010 is there any point in transferring to a demijohn first or just leave in the bucket and try and catch at 1.010? I have seen recipes for both methods. I guess if transferring to a demijohn then this will slow it down so less likely for it to completely finish before I manage to catch it at 1.010 and bottle.
Did I need to add more sugar than I added, or maybe more nutrients? It only had a bit of sparkle and this year I want it to be properly fizzy!
Last year I made some sparkly elderflower, I was pretty pleased with it. I essentially made the wine and let it finish but not clear and added priming sugar. It was good but this year I would like more fizz.
I added dextrose at a rate of 17g/l which is what I believe they use for the methode champenoise.
I have seen recipes which state to bottle at 1.010 which equates to about 30g/l of sugar.
Does anybody have any experience of how bottling whilst still fermenting Vs priming at the end compares...?
Also if I was to bottle at around 1.010 is there any point in transferring to a demijohn first or just leave in the bucket and try and catch at 1.010? I have seen recipes for both methods. I guess if transferring to a demijohn then this will slow it down so less likely for it to completely finish before I manage to catch it at 1.010 and bottle.
Did I need to add more sugar than I added, or maybe more nutrients? It only had a bit of sparkle and this year I want it to be properly fizzy!
