Started an Elderflower "champagne"

[dmrevis]

Finally got round to trying this which most of us have seen on Hugh's programs. I have to say it doesnt smell that elderflower-y. I hope it comes as it matures.

 

[dmrevis]

24 hours gone. no natural fermentation yet but has potential on the taste front.

 

[Moley]

I started a bucketful of this on Saturday, didn't wait for natural yeasts but pitched a GP wine yeast, and it's going like the clappers.

This business of "strain, cover, leave for another 4 days and bottle" all seems a bit vague to me, what sort of bottling gravity should I be aiming for, or do I ferment out and prime, as I would a beer?

 

[dmrevis]

ive been wondering about priming myself.

 

[Vossy1]

The recipe ala HFW is basically an elderflower wine which is racked to bottle before the ferment has finished, hence sparkling. If you're aiming for 0.990 FG, 'typical' wine territory bottle at 1.005 or 1.000 to get a 'fizz'.

 

[dmrevis]

still no natural fermentation so i've added 1/4 teaspoon of yeast (only making 6 bottles).