Citric acid limits? + a few elderflower wine questions

[petescountrybrews]

So its the season for it, and like many others I'm getting on the elderflower bandwagon. I'm gunna try to make 5gals, and have currently made the base solution for it.

I didn't use a recipe, just general formula for elderflower cordial thats worked in the past with a few tweaks.

So far:

70-80 elderflower heads with stems removed
2 small lemons, a lime, and an orange (juice and zest of all)
a good squirt of lemon juice
handful of mixed currants/raisins/sultanas for a bit of body

into about 2250ml very hot water with 7lb sugar dissolved

done 48 hours ago, currently left sat unstrained, will strain tomorrow as trying to let wild yeasts start of a little (is this a good time frame?)

then the loose plan is to strain through muslin into the 5gal container, top up with more sugar and water to appropriate levels for 5gals of wine, add a bit of commerical yeast.

now my question is that with all the citrus in there already (juice and zest) if I add more citric acid, at what point will it interfere with fermentation? normally I would add 140g to this if it was cordial. Should I wait till fermented to add, or do it now?

Also, any general opinions on my process would be appreciated. I have a feeling I may need to go foraging for some more flower heads if it doesnt taste strong enough when topped up. If so, will repeat the process (with less dissolved sugar) to add a few pints of flavour to it.

I'm really liking the idea of making a flavour infused sugar syrup/cordial solution and then topping up with water and sugar for brews. opinions?

and as always, thanks :)

 

[granda]

you could definitly add more water i use about 10 heads per liter of water steep it for 3 days a nd then add 1kg suger per liter as for adding acid its hard to tell without an acid test kit but id try about 80grams for 5 gallons for a start as you can always add more at the end if its not enough

 

[petescountrybrews]

More water may well be an idea, had a little taste and its gotten stronger but may well soon reach maximum disolvable concentrates of the flavour and aroma.

any ideas on the max ph for standard young's wine yeast? (super wine yeast + nutrient)

 

To my mind, you only need citric acid to:-
1 Assist the yeast inverting the sugars.
2 Stop a "bland" taste to your wine.
Seems to me you've enough citric juice in there already, you can always add citric acid to taste after ferment.