Help with Carbonating Elderflower Champagne please

[Bootcutboy]

Im in need of A bit of help for my Elderflower Sparkly wine/champagne please.

I am about a week into fermenting 23L and I just took a sample, the SG is now at 1010, it tastes lovely and it is still bubbling every 30secs or so. My question is about the carbonation, I want it nice and fizzy so how do I get the fizz into this wine, do I bottle before fermentation is fully over or is it something that just happens naturally, or do I add priming sugar?

ALSO once bottled should it be stored in a warm place for carbonating please, and for how long?

Any help would be wonderful please. Many thanks

 

[kelper]

If you bottle it now and keep it warm (20C), it will continue to ferment in the bottle and that will make it fizzy. Or let it ferment to 'dry' and ensure the SG is steady for two days and then bottle with priming sugar.

 

[Bootcutboy]

Cheers Kelper, I am going to let it fully ferment out then prime it with about 1tsp sugar per litre.