Flat elderflower.......

[Gobhoblin]

Ok. My elderflower champagne is in bottles (1 litre PET) and was primed with 12g of dextrose/bottle. It's been bottled now for a week and they've firmed up nicely, BUT.... when you open one you get a very slight fizz and that's it, flat. There is some sediment in the bottom so I'm guessing it's done all it's going to do. Is there anyway I can fire it up a bit? Add a bit more yeast and sugar perhaps?

 

[RobWalker]

did you leave it in the warm? it needs a week in the warm, then a few in the cool :thumb:

 

[PD]

with 12gms per litre it will be fizzy !

what it needs is time for the yeasts to turn that sugar into gas......2 weeks for an ale or beer with 3 or 4gms per half litre bottle, so give yours some more time especially in the warm.

sorry its a beer man talking, but the principles the same...lol

 

[oldbloke]

Yep it needs longer.
I do my ciders 2 weeks warm 2 weeks cold, minimum.
The warm produces the CO2, the cold helps it dissolve into the brew.
At 12g/l I'd go for 3weeks/3weeks

 

[Gobhoblin]

Ok, thanks. Only been in the shed for a few days so I'll give it a bit longer.